Journal of African Development

Consumer food waste has become a growing concern in the hospitality sector due to its environmental, economic, and social consequences. Restaurants, hotels, cafés, and banquet services often generate food waste because of oversized portions, buffet practices, customer preferences, and leftover food on plates. The present study aims to examine consumer-driven food waste in the Tricity hospitality sector, covering Chandigarh, Mohali, and Panchkula. This study adopts a systematic literature review approach to explore existing research on the causes, patterns, and consequences of food waste generated by consumers in hospitality establishments. It also examines factors such as consumer awareness, dining habits, food portion sizes, cultural practices, and attitudes toward leftover food. The review further highlights possible strategies for reducing food waste, including awareness campaigns, appropriate portion sizes, improved menu planning, food waste monitoring, and responsible consumption practices. The study seeks to identify gaps in existing literature and provide insights that may help hospitality businesses promote sustainable food consumption and waste management practices in the Tricity region. The findings are expected to contribute to a better understanding of consumer behavior and support the development of practical approaches to reducing food waste in the hospitality industry