According to FAO, one third of food produced globally for human consumption (nearly 1.3 billion tonnes) is lost along the food supply chain. In many countries food waste are currently landfilled or incinerated together with other combustible municipal wastes for possible recovery of energy. However, these two approaches are facing more and more economic and environmental stresses. Due to its organic-and nutrient-rich composition, theoretically food waste can be utilized as a useful resource for the production of enzymes through various fermentation processes. Such conversion of food waste is potentially more profitable than its conversion to animal feed or transportation fuel. Food waste valorisation has therefore gained interest, with value added bio-products such as methane, hydrogen, ethanol, enzymes, organic acids, chemicals, and fuels. The aim of this review is to provide information on the food waste situation with emphasis on Asia-Pacific countries and the state-of-the-art food waste processing technologies to produce enzymes.