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Food waste in the HoReCa sector is a global phenomenon and has a negative worldwide impact. Despite that HoReCa units (restaurants, bars, cafeterias, pubs, canteens, etc) are large generators of food waste, they were given less theoretical consideration than other food waste generators. The objective of this article is to analyze the plate waste causes in HoReCa units and measures of how to reduce it. The work was carried out using an exploratory research method, being analyzed a number of WoS and Scopus publications to clarify the main causes of plate waste in the HoReCa units. At the same time, this paper summarizes the strategies to reduce of plate waste in the HoReCa areas. The advantages of knowing the causes of plate waste may be a target for interventions to reduce it.