Food wastage during weddings and social events has become a widespread issue, even though people are aware of hunger and food scarcity. Large-scale events often involve preparing enormous quantities of food to meet guest expectations, showcase hospitality, and follow cultural traditions. Hosts tend to overestimate the number of guests or the amount of food each will consume, leading to surplus. Buffet-style servings and the desire to display abundance further exacerbate the problem. Additionally, societal pressure to impress relatives and friends encourages excess preparation, while lack of planning for leftover management prevents effective redistribution. This not only wastes edible food but also leads to the unnecessary use of resources like water, energy, and labor, contributing to environmental harm. Despite campaigns and awareness programs highlighting the ethical and environmental consequences, food wastage persists because the focus remains on quantity over sustainability. Finding practical ways to reduce this waste without compromising cultural values and guest satisfaction remains a pressing challenge.