Food waste is becoming a significant problem for the hotel industry, endangering both sustainability in the environment and the industry’s capacity to make money. Food waste, environmental initiatives, and hospitality management strategies are intricately intertwined. The large amount of food that is wasted in the hospitality industry is an increasing ethical, environmental, and financial problem, despite the industry’s critical role in the worldwide economy. The hotel industry has historically had a substantial negative impact on the environment due to its use of energy, water, and throwaway products. Sustainability in hospitality is a major issue for all parties in the present setting. Within the framework of the hospitality business, this chapter seeks to investigate the link between food waste, sustainability, and hospitality management methods. This chapter delves into the present practices and obstacles related to food waste management in hospitality settings, with a focus on the consequences for the environment and the economy.