In recent years, the recovery of valuable compounds from food waste like grape pomace is an emerging issue in the food sector. Grape pomace or marc can be considered as an important solid waste that is produced from the wine industries after the pressing and fermentation process. The waste produced from the wine industry causes pollution, difficulties in disposal/management, and also economic loss. Grape pomace consists of approximately 10%-30% of the crushed grape mass and other value-added products like unfermented sugars, polyphenols, pigments, alcohol, and tannins, etc. The recovery of these compounds by the most suitable and eco-friendly manner extraction techniques and able to maximize yield without compromising the stability/quality of the product is a challenging task. Grape pomace has greater potential values, there are technologies still to be developed and adopted in the winery and other associated industries. Since grape pomace is a natural plant product, it is rich in lignocellulosic compounds and could be used as a promising feedstock for the production of renewable energy. This review gives a brief overview of the extraction techniques like, Solid-Liquid Extraction, Supercritical Fluid Extraction, Accelerated Solvent Extraction, Microwave-Assisted Extraction, Enzyme Assisted Extraction, etc. Besides, the extraction of value-added products from the grape pomace and the biochemical and thermo-chemical management for recovery of energy, production of alcohol, fuel, and beverage, other novel products, and various applications such as environmental remediation and bio-surfactants are described briefly. (C) 2021 Elsevier B.V. All rights reserved.