Objective: Measure and characterize the fruit and vegetable waste generated duringa working day in a commercial juice and fruit cocktail establishment in Pachuca,Hidalgo, Mexico, for four weeks.Design/ methodology/ approach: The total amount of fruit waste generated duringa working day in a commercial juice and smoothie establishment in Pachuca,Hidalgo, Mexico, was collected Monday through Saturday for four weeks inSeptember and October 2019. Waste was weighted and separated daily into thedifferent types of fruit. We then analyzed their dry matter (DM), crude protein (CP),and ash (Ash) content. The experimental design was completely randomized.Results: The amount of fruit and vegetable waste was constant during the fourcollection weeks; the total amount of waste collected was 465 kg; orange peel wasthe most abundant waste (75%). The moisture content ranged from 75 to 94% basedon the type of fruit. The CP concentration ranged from 4.33 to 6.95%, except for thepapaya peel, which had a CP content of 11.55%.Limitations/ implications: An alternative to avoid landfilling this type of organicwaste is to subject it to a silage-making process; this would reduce negative 2environmental impacts, generate value-added products, and reduce the pressure onnatural resources.Findings/ conclusions: The amount of fruit and vegetable waste produced everyweek was constant for four weeks. Although their dry matter content is low, thesewastes, mixed with cereal straw and subjected to a silage-making process, can resultin value-added products, and avoid landfilling.