The problem being explored is the significant amount of food that is discarded or wasted within the restaurant industry. Restaurants prepare more food than necessary to meet customer demand, resulting in excess food that goes uneaten. Plate Waste, Overproduction, Spoilage and Inefficient Kitchen Practices, have become real issues in the kitchen.

Addressing food waste in restaurants requires a few strategies, including menu planning, portion control, staff training, efficient inventory management, encouraging customer awareness and behavior change, and establishing partnerships with food recovery organizations who want to tackle this issue and work towards a sustainable future.