One important challenge for the food industry is the exploitation of its by-products as sources of new commodities using ecofriendly technologies with an optimal cost-benefit relationship. In this chapter, an updated overview of the main green technologies used (as pretreatment or during the extraction process) to recover natural products from agrifood by-products is presented: enzyme-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, electrically assisted extraction, pressurized-liquid extraction, supercritical-fluid extraction, and instant controlled pressure drop. For each technology, its principle, its advantages, and its limits, especially regarding green extraction principles and examples of its application for valuable biomolecules recovery from agrifood by-products are presented. Then a focus is put on examples of the combination and integration of those green technologies, which enable enhancement of extraction yields and access to enriched natural extracts at reduced time and energy. Finally, future trends for the development of agrifood by-products valorization by green extraction of valuables substances are discussed.