Annually, the typical individual throws away around 475 pounds of food, adding more than 70 million tonnes of waste to our landfills. The waste draws in unwanted insects, gives off toxic odors, and leaks potentially harmful substances into the surrounding environment. Those who struggle to put food on the table should not have to be insulted by food waste. Even though thousands of people who fall into these categories need nutritious meals rich in nutrients, families, and restaurants routinely throw away significant volumes of edible food waste in garbage cans. The waste contributes to the production of methane gas, which has 20–25 times the destructive potential of carbon dioxide. In significant years, food waste has emerged as an issue of growing significance for businesses of all stripes. This is especially true for those working in the hospitality industry. The hospitality experience includes in-room dining and eating at upscale restaurants and buffets with unlimited food. However, after all of the guests have done eating, what will happen to the food that was left over? The vast majority will be disposed of in landfills, which will incur high costs for the organization and even more damage to the surrounding environment. The waste is negatively impacted in a variety of ways by wasted food. Realizing the repercussions of one’s actions is the first step toward making a change. The first is the manufacturing process. Food waste is increasingly being recognized as a possible threat to the environment’s overall health. In many countries, the unchecked dumping of vast volumes of food waste (FW) has considerably caused major environmental pollution, significantly contributing to the sudden escalation of global warming.

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Keywords: Food Waste, Waste Reduction, Eco Food Recycling, Food Waste Collection, Hotel Industry, Tourism & Hospitality Sector.