Introduction: Food waste is mainly divided into food waste and food waste. The former is generated from the leftovers of restaurants, canteens and other catering industries. It has the characteristics of large quantities, many sources, and wide distribution. The latter mainly refers to the waste leftovers from the daily cooking of residents, which is less than the huge amount of catering waste. The kitchen waste is rich in organic matter, high in water content, and perishable. Its properties and odors will have a bad impact on environmental sanitation, and it is easy to grow harmful substances such as pathogenic microorganisms and mycotoxins. Nutrient-rich kitchen waste is a valuable renewable resource. However, due to the lack of attention and improper disposal methods, it has become a potential source of danger affecting food safety and ecological safety.