Food establishments in Assam, encompassing a wide range of dining venues and food service operations, face increasing pressures to manage waste and resources efficiently. This study aims to optimize waste management and resource efficiency within these establishments by evaluating current practices and identifying gaps and inefficiencies in waste disposal and recycling systems. The research involves a systematic assessment of existing waste management strategies employed by food establishments across Assam. This includes examining the methods used for waste segregation, disposal, and recycling, as well as the handling of organic and inorganic waste. Through site visits, surveys, and interviews with establishment managers and staff, the study seeks to uncover areas where current practices fall short of optimal sustainability standards. Additionally, the study focuses on pinpointing inefficiencies in resource utilization, including water, energy, and raw materials. By analyzing consumption patterns and waste generation data, the research identifies opportunities for reducing waste production and improving resource use. The study also explores the adoption of sustainable practices such as the use of eco-friendly materials, energy-efficient technologies, and effective waste reduction strategies. The ultimate goal of this research is to develop actionable recommendations for food establishments to enhance their waste management practices and resource efficiency. By addressing identified gaps and inefficiencies, the study aims to contribute to more sustainable operations and reduced environmental impact in the food service industry in Assam. The findings will provide a valuable framework for establishing best practices and promoting environmental stewardship in food establishments throughout the region.