This chapter examines food waste as a critical global issue impacting environmental, economic, and social dimensions. The FAO estimates that approximately one-third of all food produced for human consumption—over 1.3 billion tons annually—is wasted. This raises ethical concerns and contributes significantly to greenhouse gas emissions while representing a “double waste” of resources and energy. Food waste exacerbates resource scarcity and poses significant challenges to global food security, as food demand is projected to rise by 60% by 2050. Households contribute greatly to food waste due to socioeconomic and educational factors. This study analyses societal behavior towards food waste to identify challenges, trends, and solutions to reduce or minimize food loss. Method: The results of a systematic literature review are presented, which synthesize existing systematic reviews and meta-analyses on the subject of study. PRISMA guidelines were followed to ensure the process’s transparency and reproducibility. The study highlights the crucial role of cultural, social, and psychological factors in shaping attitudes toward food waste. Effective interventions identified include educational campaigns, community-based initiatives, and nudging techniques that encourage behavioral change. The findings emphasize the need for a comprehensive approach, combining education, community engagement, economic incentives, and policy support to tackle this multifaceted issue. The chapter underscores the dynamic nature of food waste behaviors, particularly in the context of the COVID-19 pandemic, which has altered shopping and consumption patterns. Ultimately, the study provides evidence-based insights to guide strategies for reducing food waste across different populations and contexts.