Electric fermentation is a method of optimizing anaerobic fermentation by adding micro voltage (generally<1.0 V) to the reaction system on the basis of anaerobic fermentation to provide electrical stimulation. A large amount of food waste generated every year is not only the bottleneck of the reduction of organic solid waste, but also an obstacle to build a "waste free city" and achieve " carbon peak and carbon neutralization". The promoting effect of electric stimulation on fatty acids production was studied by comparing the fatty acids production abilities of traditional anaerobic fermentation and electric fermentation of food waste. The results showed that after exerting electrical stimulation, the production of fatty acids including C2—C6 increased with varying degrees, and n-butyric acid increasedfrom 0.38 g/L to 7.69 g/L, which was 20 times as much as that of traditional anaerobic fermentation. As the shortest medium chain fatty acid, n-hexanoic acid was generated only after exerting electrical stimulation. The composition of fatty acids was optimized. C4 had surpassed C2 and became the main product. The maximum proportion of C4 and C6 in electric fermentation reached 73% and 5%, respectively. The reaction process was significantly accelerated, and the concentration of total fatty acids reached the peak value 9 days in advance. The pH of the electric fermentation decreased faster than that of the traditional anaerobic fermentation. The content of carbon dioxide, methane and other by-products in the headspace gas also decreased. The carbon recovery rate of the electric fermentation was much higher than that of the traditional anaerobic fermentation.