Food waste is a global issue the world is facing right now. Food waste when not recycled, ends up in landfills which ferments in these sites and produce greenhouse gases which contributes to global warming. This is a major issue for Singapore as the country heavily depends on the hospitality industry; a main contributor to the food wastes currently produced. Thus, Singapore aims to reduce theses wastes to adapt to a zero-waste principle. Regardless of these attempts, the industry’s aim is customer satisfaction rather than operating sustainably. Hence, the aim of our project is to establish a non-profit consultancy group that evaluate the present strategies taken up by hotels to reduce food wastage and to provide a range of sustainable alternatives without compromising the hotel’s values and priorities to achieve the zero-waste goal.