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: The aim of the article is to propose approaches to waste reduction in gastronomy and food industry in the context of the White Paper for Hospitality in Europe: 2019–2024 EU Mandate and the circular economy. White Paper presents the industry´s top five priorities – Collaborative economy, Better regulation, Digital, Food Policy and Social Affairs. The priority Food Policy shows that voluntary measures, as the ones which took the European hospitality industry together with the European Food Banks Federation (FEBA) to reduce food waste and develop food donations, are proving their effectiveness and therefore favourably replace European-wide legislation in this case. Waste in gastronomy and food industry can be classified into two areas, organic and inorganic waste. Organic waste constitutes a percentage of purchased but unused food and directly translates into the finances of customers. Inorganic waste is more dangerous because it is associated mainly with the packaging necessary for packing food to go. The possibilities of reducing waste in gastronomy are summarized based on own primary and secondary research. Better knowledge of options of residual foodstuffs disposing/management could be achived not only by explaining legislation and real options of disposing waste but also by providing various recommendations and ideas to restrict residual foodstuffs and food waste.