Food waste has emerged as a significant challenge in India, affecting food security, environmental sustainability, and economic efficiency. Although India is one of the largest food-producing countries in the world, a considerable quantity of food is wasted every year across the supply chain. The food service industry, including hotels, restaurants, caterers, banquet halls, cafés, fast-food outlets, and institutional kitchens, contributes substantially to this problem. This research paper examines the causes, impacts, and management of food waste within the Indian food service sector, with special reference to Dhule District in Maharashtra. The study relies on secondary data from government reports, research publications, industry studies, and observations relating to local food service activities. The paper evaluates major sources of food waste, identifies operational and behavioral factors responsible for waste generation, and discusses environmental, social, and economic implications. It also interprets food waste challenges in Dhule District and proposes practical recommendations such as inventory management, demand forecasting, food donation systems, awareness campaigns, composting, and technology-based monitoring. The findings indicate that coordinated efforts among government agencies, businesses, NGOs, and consumers can significantly reduce food waste while promoting sustainability and food security. The study concludes that food waste management should be integrated into hospitality operations and local development planning to achieve long-term environmental and social benefits.