The research article explores an innovative approach to addressing the environmental impacts of kitchen food waste, particularly in the context of GHG emissions. By focusing on the recycling of food waste into energy production and biochar for agricultural purposes, the study highlights the importance of sustainable practices. Using the dark fermentation process, hydrogen gas was successfully produced from potato peels, watermelon rinds, and a combination of the two. The results showed that a significant volume of hydrogen gas was obtained from these waste materials, indicating a promising avenue for clean energy production. Additionally, the study demonstrated that the residues from the fermentation process could be further utilized to produce biochar. The biochar generated was found to be alkaline in nature, with high nutrient content, making it beneficial for enhancing soil quality and promoting plant growth. These findings underscore the potential of utilizing kitchen waste not only for energy production but also for improving agricultural practices in a sustainable manner. While the preliminary results are promising, the researchers acknowledge the need for further analysis and field applications to fully understand the scope of sustainable hydrogen production and its agricultural implications. The study opens up avenues for future research in the realm of low-carbon hydrogen production, biochar utilization, and their role in advancing environmental sustainability.