Today, sustainable gastronomy is increasingly popular in many restaurants and other catering establishments. Restaurateurs and chefs with their techniques and new skills are increasingly contributing to its development and availability to other consumers. Waste disposal is a long process that requires special conditions. Restaurants and similar catering facilities throw away large amounts of food waste every day, which greatly harms the environment and thus wastes money. The problem of food waste is global and significantly affects the whole world, and it represents a great challenge for the hospitality industry. At the same time, this problem has not been sufficiently studied, which makes it difficult to effectively reduce it. Employees should be trained in proper food handling. On the other hand, consumer education should be aimed at raising awareness of the negative impact of food waste, for example on nature and the environment. In addition, it should be stated what measures everyone can take to limit this negative phenomenon, either at home, at the workplace or in a catering establishment. Globally, many food items perish before they are eaten or used. It is predicted that the rapidly growing world population will increase the amount of food production and thus increase its waste. This presents many social, economic and environmental challenges from production to disposal. Food waste is defined in different ways, but in the context of this work, food waste is a broad term that refers to food suitable and intended for human consumption, which for whatever reason has not been consumed, but has been discarded, as well as products produced during the process preparation of food that cannot be consumed. This work focuses on food waste that is created especially in catering establishments.