A new technology for the production of cellulose nanofibers from vegetable food waste has been developed. The fibers are liberated enzymatically, given a functionalized coating and oriented using spinning techniques. We performed a laboratory-scale life cycle assessment (LCA) to assess the various routes of the entire production process from an environmental perspective. The results indicate that the electrospinning process has a higher impact than the alternative wet spinning process under the conditions described. Furthermore, to improve the liberation process of the microfibrillated cellulose, the enzymatic treatment step requires development; this could be through optimization of energy use in the heating process, mainly by reducing heat loss and water use. A comparative LCA with the results of other published studies, using different starting materials and chemical processes to obtain nanocellulose, provides a deeper understanding of our processes. From this comparison, we conclude that our technology has the potential to become a competitive alternative, outperforming other nanocellulose technologies from an environmental perspective.