In many social functions such as weddings, parties, and large gatherings, food is prepared in large quantities. However, it is often observed that a significant amount of food remains uneaten and is eventually wasted., Buffet-style serving, over-preparation, and lack of proper planning can contribute to this issue. Guests may take more food than they consume, and leftover food is not always effectively reused or redistributed., I have observed at events that large amounts of prepared food are left behind after the function ends. Despite being edible, this food is often discarded instead of being utilized., This problem is important because it leads to wastage of resources such as water, energy, and money used in preparing the food. At the same time, many people still face food shortages, which highlights a contrast between availability and utilization., The issue reflects a gap in planning, awareness, and management of food resources during large events.