Managing food waste (FW) is one of society’s most significant challenges, mirrored in the United Nations Sustainable Development Goals (UN SDGs). The hospitality industry has increasingly been criticized by a growing body of research demonstrating unsustainable practices integrated into the sector’s food production processes. With the unprecedented growth witnessed in the industry, the situation can only worsen, thus the need for sustainable interventions. This chapter evaluates food waste challenges and management in the hospitality industry. The chapter aims to assess the catering factors contributing to food waste and the strategies for reducing food waste in the hospitality industry. This chapter used a systematic review to define the framework of the subject under investigation. The search sources included journals, books, book titles, and conference papers of the leading journals with open access published between 2019 and 2024. The findings provide a framework of key factors contributing to food waste in the hospitality industry. The chapter has proposed an industry self-assessment model for reducing food waste within the hospitality industry. The study utilized secondary sources of information; therefore, more robust research methodologies are recommended to widen the generalizability of the findings.