Food production uses lots of land, water, and causes high emissions. A big part of food waste happens in restaurants and retail. Measuring and reducing this waste can save resources and cut environmental damage.
Research studies related to agriculture and food production showed that global food production uses approximately 25% of inhabitable land and 70% of the potable water supply and is also responsible for 30% of Global Greenhouse Gas (GHG) emissions and 80% of global deforestation. However, one-third of the total food produced for human consumption gets lost or wasted in the food supply chain (FSC). In brief, food loss and waste (FLW), is a widespread problem that occurs at all stages of the entire food supply chain from farm to fork. FLW in the food service industry (FSI) that represents the terminal stage of the FSC has emerged as a critical research area where food waste generation needs actual measurement and quantification for making plans and procedures to reduce it. Over 50% of total FLW occurs in the FSI that represents food retail and consumption part of FSC. Therefore, there is tremendous potential to reduce and prevent food waste at the FSI part of the FSC. In this paper, review of literature related to the food waste generation in the FSI part of FSC helped us to identify the nature, and quantity of food waste, and important drivers causing it, to find practical solutions to reduce food waste. The findings of the paper would be useful to the managers and professionals, workers and students in the food service industry, academicians, and various food regulatory agencies of governments
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