This research examines how a fungus used in traditional Indonesian food production could help address global food waste challenges. The study found that Neurospora intermedia, which has been used for centuries to make a food called oncom, can effectively convert various food industry waste products into nutritious and tasty foods. This discovery has important implications for sustainable food production and waste reduction. Key impacts on everyday life: • Provides a way to turn food industry waste into nutritious food products • Offers a sustainable solution for reducing food waste and greenhouse gas emissions • Creates new opportunities for developing healthy, sustainable food products • Demonstrates how traditional food practices can help solve modern sustainability challenges • Shows potential for improving food security through better use of agricultural by-products