Lactic acid production from food waste using a microbial consortium: Focus on key parameters for process upscaling and fermentation residues valorization

•Importance of pH adjustment for efficient food waste fermentation into lactic acid.•High lactic acid concentration (68 g/L), yield (0.38 g/gTS) and selectivity (77%).•Successful replication fermentation assays using depackaging pulp at pilot scale.•Efficient fermentation residues valorization into biomethane by anaerobic digestion.