Vegetable residues from ‘fresh cut’ market were studied as feedstock for ABE fermentation. ABE was produced from enzymatic-hydrolysed of NaOH-pretreated lettuce residues. ABE fermentation with synthetic medium and hydrolysed lettuce were compared. 1.1 g L−1 butanol was obtained from feedstock pretreated with 80 kg m−3 NaOH.