Abstract
Food waste has a serious negative impact on social welfare, economic productivity, and environmental sustainability. In order to create a successful plan for waste management and reduction, this study gives a thorough examination of the available literature on food waste in the food service sector. The study examines the underlying factors, scope, and effects of food waste in food service facilities. Findings from a variety of sources, such as academic journals, reports, case studies, and business publications, are synthesized in the literature review. It draws attention to the complexity of the problem of food waste, which includes a number of elements like excessive production, careless handling, consumer behaviour, and supply chain inefficiencies. This study provides a thorough examination of food waste in the food service sector and presents a workable plan for waste reduction. This study aims to contribute to the larger movement towards a more sustainable and responsible food service sector by combining existing knowledge and offering workable solutions.
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