ABSTRACT The energy production potential of some common food waste, including cooked rice, “eba,” orange, yam, and potato peels, has been studied through thermodynamic modeling and simulation. The key gasification processes were modeled individually in ASPEN PLUS. The component properties were calculated with Peng-Robinson’s equation of state. The effect of the equivalence ratio (ER), steam-to-biomass ratio (STBR), and gasifier operating temperature on the composition, cold gas efficiency (CGE), and higher heating value (HHV) of the syngas was studied. Results revealed that the production of H2 and CO2 reduces with the increase in ER and increases with STBR. The molar fraction of CO is inversely proportional to that of CO2. Increasing ER causes an increase in oxidizer within the gasifier and a corresponding increase in the molar fraction of N2. Reduction in STBR reduces both the N2 content and heating value of syngas. Syngas from both feedstocks has heating values ranging from 18.48 to 11.04 MJ/kg, with food waste yielding higher HHV than hardwood. The CGE for hardwood ranges from 55.6% to 74.95%, while for food waste, it ranges from 49.3% to 57%. This study demonstrates the production of high-quality syngas from locally sourced food waste.