The global impact of ‘floral waste’ from temples, particularly its effect on rivers such as ‘ganga,’ has highlighted the urgent need for a sustainable waste management solution. this waste contributes to pollution and poses a threat to aquatic life. the second most common concern is ‘synthetic ink’ for food printing and packaging. these inks contain harmful chemicals that risk the health of individuals. thus, with these global concerns, the development of hibiscus-based edible ink addresses the waste utilisation of hibiscus flowers and provides a promising alternative to synthetic, chemically sourced ink. this ink uses hibiscus as a natural colouring agent, guar gum as a resin, and citric acid to increase the colour-enhancing properties of the ink. due to its antioxidant activity, the ink's components make it a rich source of antioxidants, and the low ph value of ink makes it shelf-stable and beneficial for health-conscious consumers. the hibiscus flower is often discarded after use in religious and cultural practices. this flower waste material is utilised in edible ink development due to its highly vibrant colour properties. the resin guar gum enhanced the ink's rheological property, rub resistance property, and stability without altering its nutritional properties. it also maintains the adhering property of ink, which ensures the adherence of ink well with the edible substrates. the ink colour was enhanced, and its shelf stability at room temperature was maintained with the citric acid due to its low ph value. citric acid facilitates flavylium cation formation, improving its colour properties. the development process of this ink involves rigorous testing and quality control measures to ensure its safety and effectiveness. this ink allows direct printing on food products, including cookies, bakery items, and fruits, and prioritises consumer safety. unlike toxic chemical-based inks, this edible ink, with its natural components, poses no health risks. in an age where consumers are increasingly health-conscious, this ink, rich in antioxidants and bioactive components, provides a safer and more nutritious option. the hibiscus flower, with its vibrant colour and nutritionally rich components, not only enhances the ink but also contributes to the health-related aspects of the consumer, thereby assuring the consumer of the ink's safety and promoting a health-conscious lifestyle. regarding food preservation, the low ph value, i.e., the acidic characteristics of the food, plays a critical role. the hibiscus-based edible ink is low ph-based, which is beneficial for food preservation and will inhibit the growth of microorganisms, thus increasing the shelf life of the printed products. the printed labels printed over the premium fruits can also be replaced with this edible ink by directly printing the fruits and vegetables. thus, it reduces the cost of printed labels and provides sustainable alternative options to conventional ink and labels. this ink has also focused on different aspects such as reusing, recyclability, and replacing labels and stickers. the labels and stickers are creating environmental pollution. directly printing food items with ink minimises the need for additional stickers and packaging materials, thus reducing overall wastage and promoting sustainability. in conclusion, this innovative approach to developing hibiscus-based edible ink from waste flowers addresses the dual challenge of floral waste management and the health risk of available printing ink due to toxic chemicals. it offers a safe and eco-friendly sustainable alternative due to its antioxidant activity and low ph value. it also focuses on the group of consumers seeking healthier and sustainable options. thus, this ink enhances the product's appeal by direct printing and contributes to a safer and more sustainable future for the food industry.