Sustainable tourism has become an essential component of the global hospitality industry due to increasing environmental concerns and the growing demand for responsible travel experiences. In Mumbai city, various local cuisines and their food culture has made the city a major attraction metropolitan city which is focused by culinary tourism. However, the hospitality industry in Mumbai generates significant quantities of food waste through hotels, restaurants, catering services, banquets, and food festivals. This research paper examines sustainable food and culinary tourism in Mumbai by focusing on food waste reduction in hospitality operations. The study explores the causes of food waste, sustainable waste management strategies, technological innovations, and the role of customer awareness in reducing food wastage. The economic, environmental and social benefits of sustainable hospitality practices are also analyzed by this paper. In Mumbai’s hospitality industry, through the research and the findings everything points out that efficient inventory management, programs conducted for donating food, portion controlling, composting, arranging staff trainings, and AI-based waste monitoring systems can significantly reduce food waste. Sustainable culinary tourism not only protects the environment but also enhances destination image, customer satisfaction, and economic growth.