The increasing demand for energy due to urbanization and industrial growth has led to environmental and economic challenges associated with non-renewable fossil fuels. Hydrogen emerges as a promising alternative due to its renewable nature and ability to mitigate climate change through water vapor production. Apart from energy production, hydrogen is being explored in the food sector for processing and preservation, offering cleaner operations and improved productivity while reducing carbon emissions. Moreover, hydrogen technologies play a crucial role in food waste management, biofuel generation, and enhancing food quality. The review highlights the advantages of hydrogen-assisted food processing techniques such as freezing, modified atmosphere packaging, and fermentation, showing superior results compared to traditional methods. Research emphasizes the potential of hydrogen in improving food quality, shelf life, and safety, paving the way for more sustainable and efficient food preservation practices.