This paper explores the complexity of food waste management within the hospitality industry, with a particular view on hotels, and analyses a concrete, practical approach to transform this sector into a more sustainable system. Issues such as the abundant production of food waste are discussed, as well as the need to develop more optimized approaches towards dealing with this problem. The hospitality industry’s traditional focus on guest satisfaction sometimes conflicts with waste reduction ef orts, asabundance and variety are often associated with quality service. On the operational side, hotels face challenges in implementing effective food waste management strategies due to various factors. Addressing these challenges requires a multifaceted approach that includes improved forecasting techniques, staf training, guest education, and innovative methods and technologies for waste tracking and reduction. The pilot project “Food Waste for Green Energy”, launched in Belgrade, Serbia, in 2024, show cased sustainable food waste management in the hospitality sector. The project was implemented within three hotels, and 23.6 tons of food waste was collected over three months. This waste was converted to biogas, preventing 16.5 tons of CO2 emissions and producing energy. Its success inspired plans for expansion to other institutions and potential legal frameworks, demonstrating the feasibility of improved food waste management in Serbia.