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With growing concerns over food waste and the harmful effects of chemical fertilizers, this study explores the potential of producing sustainable fertilizer from baked food waste. Corn husks, potato peels, and carrot skins were baked at 80°C for different durations to determine the optimum baking time. The samples were observed for one week and tested for pH value. Results showed that baking for 30 minutes produced the best fertilizer quality with minimal mold growth while preserving nutrients. Corn husk and carrot skin fertilizers recorded pH values around 7, while potato peel fertilizer showed a pH of 9, making them suitable for different plant requirements and soil conditions.