ABSTRACT Food waste caused by consumers in the hospitality industry is a significant issue that connects sustainability, consumer behavior, and service design. This review examines 81 studies published between 2016 and 2024, using the SPAR‐4‐SLR protocol and bibliometric analysis. The review highlights four main themes: how consumers waste food and related service factors; psychological and behavioral influences; emotional and management interventions; macro‐level disruptions and policy responses. Factors like portion size, buffet layout, feelings of control, emotional signals, and cultural norms such as face‐saving and collectivism all contribute to food waste. Interventions like digital nudges, customizable portions, AR menus, and staff involvement work best when they align with diners' values. This study supports SDG 12, Target 12.3, which aims to halve global food waste by 2030. It also provides a framework for hospitality managers, policymakers, and sustainability experts to develop behavior‐based waste‐reduction strategies and identify areas for future research.
Asif et al. (Sun,) studied this question.