This study addresses the growing concern of global food wastage, specifically
focusing on the substantial quantities of vegetable waste generated. With a third of
produced food going to waste, there is an urgent need for innovative solutions.
This research aims to explore the transformation of vegetable waste into a valuable
organic mixture, examining its viability as an alternative food product. By utilizing
experimental research design, convenience sampling was employed to gather data from
fresh green leafy vegetables and tubers. Interviews, surveys, and sensory evaluations
formed the basis of data collection and a comprehensive foundation for analysis. Statistical
analysis revealed significant differences in vegetable wastage between local vendors and
shopkeepers