Lactic acid is a high-value foundational chemical with applications in the manufacturing of pharmaceuticals, polymers and solvents. Microbial machineries offer a green alternative to chemical synthesis which can efficiently valorise complex organic substrate into lactic acid, however high substrate cost hinder its practical significance. A substantial quantity of food is wasted which raises the issue of food security and environmental concern. Concurrently, food waste being rich in carbohydrate and growth factors, it emerges as a promising and renewable feedstock for lactic acid fermentation. Therefore, this study takes the opportunity to explore the viability of lactic acid production from food waste utilizing Lactobacillus amylophilus GV6. The influencing process variables were optimized by central composite design based response surface methodology and bayesian regularization based artificial neural network models. The residual post-fermented biomass was channelled to biochar production for removal of methylene blue and crystal violet. The KOH-activation has appreciably increased the BET surface area, median pore width and pore volume from 96.6 to 401.1 m2/g, 1.617 to 2.630 nm and 0.209 to 0.680 cm3/g, respectively. The adsorption kinetics suggested that adsorption followed pseudo second order kinetics whereas, adsorption isotherm followed Freundlich and Temkin model suggesting multi-layer adsorption. Hence, this research demonstrates that utilizing food waste as a sustainable resource can be employed in the production of valuable platform chemicals like lactic acid through microbial fermentation. Additionally, the residual post-fermented biomass can be directed towards cost-effective adsorbents for effectively removing toxic dyes and other impurities from wastewater.