Repurposing Food waste (FW) and leftovers (LF) involves using organic materials that are discarded at different stages of production, retail and consumption. Food waste is food that has decreased nutritional value and is not suitable for human consumption. Leftovers are defined as uneaten edible remains of a meal. In this research, both these wastes are used to produce functional bio-compost using the Bokashi method, an anaerobic food waste treatment technique that utilises a Bokashi bin and Bokashi bran to ferment organic waste before its application as a soil amendment. The duration of the maturation stage of both bio-composts was manipulated to 30 days, 40 days and 50 days. Leftover food bio-compost shows a greater reduction in bulk density, higher moisture content and water-holding capacity as compared to food waste bio-composts. As the maturation period increases, the bulk density decreases, and the moisture content and water-holding capacity of the bio-compost increases. The pH value of all 6 bio-composts produced was within the range of finished compost. The total volatile solids (TVS) decrease as the maturation period of bio-compost increases for both food waste and leftovers. Leftover at day 50 (LF-50) shows the best-optimised result as it has the lowest C: N ratio and highest nitrogen and potassium concentrations. The growth quality of Ipomoea aquatica, known as water spinach, has been used to compare bio-compost quality. From this aspect as well, LF-50 proves to be the optimum result. This shows that leftover foods produce a finer quality of bio-compost as opposed to food waste. As the maturation period increases, the bio-compost quality improves both physically and chemically.