Although restaurants produce a lot of food waste, many are implementing measures to cut it, which will help their bottom line and the environment. Businesses are using smart inventory management to reduce waste, rethinking menus to make better use of resources, and providing portion control options to avoid leftovers because food services account for 28% of worldwide food waste. In addition, a lot of people compost organic waste to produce biofuel or nutrient-rich soil and donate extra food to charities. By lowering greenhouse gas emissions and promoting food security, these initiatives assist sustainability goals. Customers may help the sector innovate by supporting sustainable restaurants and choosing meals with awareness.