The magnitude and complexity of the global food waste problem is attracting increased attention
worldwide. Given the magnitude of the problem of food waste and its associated impacts, food waste
prevention and reduction practices are gaining greater attention than ever before. Prevention of food
waste is important economically, environmentally and socially. In addition to that, prevention of food
waste may contribute to the achievement of the third target of Sustainable Development Goal 12 (target
12.3) which calls for halving per capita global food waste at the retail and consumer level, and reducing
food losses along production and supply chains by 2030 (Food and Agricultural Organisation, 2018).
Given the undisputed importance of food waste prevention, the current study reviewed the literature in
order to identify current practices applied in food service operations to prevent and reduce food waste.
The study applied an integrative review methodological approach following the guidelines of Whittemore
and Knafl (2005). A total of 36 articles were reviewed and this included 25 empirical articles and 11
organizational guides. A thematic analysis approach was employed to identify patterns and themes
from the literature. The analysis revealed a total of 56 food waste prevention and reduction strategies
in the inputs subsystem, the subsystems that transform inputs into outputs, the outputs, controls,
management, feedback, memory as well as environmental factors of the food service system. Further
research is required to develop formal and validated tools that follow a holistic approach which can
assist in the prevention of food waste throughout all stages of the food service system.