Ramadan is a holy month for Muslims worldwide; fasting during Ramadan is one of the five pillars of Islam. The types of food, dietary habits, and the amount of food usually prepared and served this month are quite different from those in other months of the year. This chapter explores the effect of dietary habits and food-handling practices during Ramadan on the prevalence of food-borne diseases (FBD) and the best ways to reduce food waste. Thirty-one viral and bacterial food-borne pathogens are thought to be implicated in most of the reported cases of FBD. Several factors could contribute to increasing the prevalence of FBD during Ramadan. These include the preparation of meals ahead of time before the onset of the sunset meal (iftar) or predawn meal (suhoor), keeping the food at room temperature for a long time, the increased dependence on buying ready-to-eat (RTE) meals from unreliable sources, using improper cooking temperatures, and the preparation of food for large gatherings of family and friends. Additionally, increased consumption of animal-based food, such as poultry, meat, and eggs, during Ramadan is more frequently implicated in causing FBD. During Ramadan, foods prepared for the iftar are often extravagant, resulting in unnecessary overeating and wasting lavish foods. Hence, proper meal planning, preserving and using leftovers, and donating extra food are some measures that could be implemented to reduce food waste during Ramadan.