This review discusses current options for valorizing food manufacturing waste, focusing on the potential of industrial symbiosis and biorefineries to recover and reuse food processing by-products. Food waste is a significant issue globally, with a large portion generated by households, food manufacturing, and the food service sector. The waste not only represents a loss of valuable materials but also poses environmental and economic challenges. However, many of these residues have the potential to be reused in other production systems, such as biorefineries, to create new products and applications. The review highlights the use of food waste from food manufacturing (FWm) in various sectors, including nutraceuticals and pharmaceuticals. It also discusses the feasibility of industrial symbiosis in recovering solid and liquid waste from food processing, focusing on recycling rather than energy recovery. The study reviews various technologies and methods for processing food waste, including biorefinery concepts, and presents the potential of food industry residues as sources of valuable compounds. The review also covers the potential of different food by-products, such as apple peels, berries, citrus fruits, potatoes, tomatoes, and olives, in various applications, including food production, feed, and bioactive compounds. The study emphasizes the importance of sustainable practices in food waste management and the potential of food by-products as valuable resources for eco-innovation. The review concludes that food waste can be effectively valorized through various approaches, including industrial symbiosis, biorefineries, and the use of food by-products in different industries.This review discusses current options for valorizing food manufacturing waste, focusing on the potential of industrial symbiosis and biorefineries to recover and reuse food processing by-products. Food waste is a significant issue globally, with a large portion generated by households, food manufacturing, and the food service sector. The waste not only represents a loss of valuable materials but also poses environmental and economic challenges. However, many of these residues have the potential to be reused in other production systems, such as biorefineries, to create new products and applications. The review highlights the use of food waste from food manufacturing (FWm) in various sectors, including nutraceuticals and pharmaceuticals. It also discusses the feasibility of industrial symbiosis in recovering solid and liquid waste from food processing, focusing on recycling rather than energy recovery. The study reviews various technologies and methods for processing food waste, including biorefinery concepts, and presents the potential of food industry residues as sources of valuable compounds. The review also covers the potential of different food by-products, such as apple peels, berries, citrus fruits, potatoes, tomatoes, and olives, in various applications, including food production, feed, and bioactive compounds. The study emphasizes the importance of sustainable practices in food waste management and the potential of food by-products as valuable resources for eco-innovation. The review concludes that food waste can be effectively valorized through various approaches, including industrial symbiosis, biorefineries, and the use of food by-products in different industries.