<p>Global food waste is a pressing issue, with around 1.3 billion tons wasted annually worldwide. While estimates may vary, the scale of this problem is undeniable, impacting the environment, society, economies, and global food security. Restaurants, facing rising food costs, industry competition, and environmentally conscious consumers, are under growing pressure to tackle food waste effectively. In Romania, vegetables, baked goods, and fruits are among the most wasted items, accounting for 13–17% of food waste. This study investigates the root causes of fruit and vegetable waste in restaurants and explores potential solutions. The research addresses three exploratory questions: “How do restaurant professionals perceive the meaning, types, and extent of fruit and vegetable waste?”; “What factors do they identify as drivers of fruit and vegetable waste in the food service sector?”; and “What strategies do they propose for reducing fruit and vegetable waste?” A qualitative approach was employed, consisting of in-depth interviews with restaurant employees. The results show that inefficiencies in handling and poor communication, both internally and with external partners, are seen as the main causes of fruit and vegetable waste in restaurants. Proposed solutions include better inventory management, portion control, and staff training. These findings call on chefs and managers to critically reassess their operational practices and ensure alignment with existing legislation. By providing a systematic framework of causes and potential solutions, this study offers practical and actionable guidance for reducing food waste within the restaurant industry.</p>