Background <p>In a world facing hunger and limited natural resources, food waste represents a major environmental and economic challenge. Large quantities of food are wasted annually, leading to the inefficient use of water, energy, and agricultural land, while intensifying climate change through greenhouse gas emissions. In Iraq, food waste has emerged as a pressing issue, with waste levels exceeding global averages, particularly within the restaurant and hospitality sector. In recent years, a growing proportion of the Iraqi population consumes a significant share of their meals outside the home, alongside the rapid expansion of fast-food restaurants. Most excess food is disposed of in landfills, where it decomposes anaerobically and generates methane, carbon dioxide, and other greenhouse gases. Addressing food waste requires coordinated efforts among individuals, businesses, and governmental institutions to promote more sustainable consumption and management practices. This study is a narrative review that aims to analyze the causes and environmental and economic impacts of food waste in Iraq, as well as to evaluate international strategies that could be adapted to the Iraqi context.</p>