Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, there is huge emphasis on the isolation of bioactive molecules of grape pomace using green technologies such as microwave, ultrasound, supercritical fluids, high voltage discharge, enzymatic methods and other hybrid techniques. The major applications of these bioactives are contemplatedas nutraceuticals and extension in shelf-life of perishable foodstuffs. Alternatively, the crude form of grape pomace residues can be used for the production of energy, biofertilizers, biochar, biopolymers, composites, feed for ruminants and also, mushroom cultivation through microbial processing. This review discusses value-addition to grape pomace through biotechnological interventions and green processing, providing state-of-art knowledge on current scenario and opportunities for sustainability.