The fine-dining restaurant industry, considering its level of sophistication and the exclusivity of the clients it serves, has been called to account for within the framework of UNSDG Goal 12. The restaurant industry has been increasingly scrutinised given the fact that food waste alone contributes to 8% of the greenhouse gases (GHGs) and that its packaging constitutes almost 50% of the landfills. The present article looks at the problem and critiques the approach from an eco-social work perspective and applies the complex-systems theory to examine the various strategies adopted by fine-dining restaurants worldwide. A logical comparison between the good practices of the resource-rich, affluent Global North and the resource-strapped, yet rich in community engagement approaches of the Global South presents opportunities for incorporating green practices across the industry.