Purpose This study provides a systematic literature review to explore the factors contributing to effective plate waste reduction intervention in catering outlets. This paper aims to understand which factors effectively facilitate consumers to reduce food waste when eating out of home, particularly from the perspective of how marketing plays a role in influencing consumers’ sustainable behaviour to reduce plate waste.

Design/methodology/approach This systematic literature review, which follows PRISMA guidelines, identified 27 peer-reviewed studies that examined plate waste reduction programs published in peer-reviewed scholarly literature over the past decade.

Findings This study presents a systematic literature review to synthesise extant knowledge in peer-reviewed journals of barriers, motivators, utilisation and effectiveness of marketing in plate waste reduction, and current theories used in plate waste reduction programs over the past decade. Literature on plate waste reduction is fragmented and findings are inconclusive.

Practical implications This review contributes to understanding effective plate waste reduction interventions that have previously been applied in universities, hotels and commercial settings. Such interventions could enhance sustainable out-of-home food consumption practices, thereby contributing to the attainment of SDG 12.3.

Originality/value This paper extends our understanding of plate waste reduction. Although all 27 included studies heavily relied on informational elements, adjusting product and place is found to be more influential than pricing strategies in reducing consumer plate waste.