In the retail chains 1 to 3% of food production, i.e. thousands of tons every year, is perished or expired. Improper waste management poses a threat for human health and pollutes the environment. This waste may be successfully neutralised in the process of methane fermentation. The conducted research was to determine the depletion efficiency of selected expired food products depending on the composition of the mix as well as the manner of conducting fermentation and therefore duration time and the process temperature.