Up to one-third of food intentionally grown for human consumption is wasted uneaten, with 
significant environmental, social and economic impacts. There is now a growing number of 
publications in the field addressing various aspects of this important issue, generally focusing on 
proactive approaches to reduce food waste and recommendations for more efficient waste 
management. Focuses on reactive solutions. In this context, this project aims to better understand 
different types of food waste and use this knowledge to support informed decision making for 
more sustainable food waste management. The decomposition of food waste produces methane, 
a powerful greenhouse gas that contributes to global warming. To that end, we take a holistic 
approach in this project, we proposed a food waste dryer machine using the thermal effect and 
sensor techniques to reach the required temperature and ensure good drying through a moisture 
and temperature sensor. Experiments have shown that the optimal temperature range for 
hydration is 70-127 °C. Food waste can be dried in the shortest possible time and with low 
energy consumption using the proposed dryer. Dehydrated food waste slightly affected soil pH. 
However, they significantly increase soil EC and repeated use can lead to soil salinity. Food 
waste also increased plant macronutrients (N, P, and K) in different soil types. Carbon and 
nutrients in dehydrated food waste increased microbial activity as measured by basal respiration. 
Sometimes, the dehydrated food waste may need to be composted before applying it to the soil 
or incorporated into the soil for a long period of time before planting. These processes will 
overcome the limitations of anoxic conditions, phytotoxins, salinity, and water repellency.