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Although food waste management has been significant for all stakeholders from all industries globally, research in hospitality food waste management and practices still needs to be further studied, especially in five-star hotels in developing countries. Using the Food Waste Hierarchy, this study proposes to contribute to the knowledge of sustainable food waste management and practices in five medium and large five-star hotels to promote the United Nations Sustainable Development Goals (SDGs). Findings of in-depth structured questions from purposive and snowballing samplings show different aspects of sustainable food waste management and practices at these hotels supported by policies and implemented by practices at all levels, from top management to operations levels. The thematical analysis shows four emerging themes: food waste management policies; food service planning, procurement, and storage; food waste handling and operations in the kitchens, staff canteen and restaurants; and food waste management through reusing, recycling, donations, and disposal. The findings highlight these hotels’ challenges and suggestions for sustainable food waste management and practices. By providing the current situation of sustainable food waste management and practices, this study embellishes the guidance and recommendations for the hotels’ restaurants. It augments the industry practitioners with actual practices and solutions in implementing sustainable food waste management and practices in hotels’ restaurants.

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