Food waste in the hospitality sector is considered a strategic issue with significant environmental and social implications beyond economic losses. In hotels where all-inclusive and open-buffet systems are common, overproduction, variety pressure, insufficient portion control, and demand uncertainty make waste almost inevitable. This chapter discusses how food waste emerges during the preparation, production, service, and consumption stages in accommodation businesses, examining the interaction between operational processes, employee behaviors, and guest preferences within a holistic framework. The chapter also provides an overview of major reduction strategies such as traditional and technology-supported waste measurement methods, menu planning, portion control, storage and inventory management, improvements in kitchen operations, buffet layout adjustments, nudging applications to increase guest awareness, and staff training. It highlights the contribution of digital solutions including waste monitoring software, AI-based demand forecasting systems, and digital menus to reducing waste by enabling data-driven decision-making. The study positions waste reduction as a strategic investment that strengthens the balance between cost management, environmental performance, corporate reputation, regulatory compliance, and guest expectations, and aims to present a conceptual framework that offers practical recommendations for hotel managers, policymakers, and researchers. In doing so, the chapter seeks to contribute to the establishment of a holistic and applicable understanding of waste reduction in the hospitality industry, aligned with sustainability initiatives at both national and international levels.