Food waste is seen as a societal, economic, and environmental challenge, threatening food security and causing natural resource overconsumption and nutrition loss. There is inequality in the distribution of food resources around the world and many countries have been suffering from hunger while others have excess food that goes to waste. Indeed, the Food and Agriculture Organization estimates that we entered 2022 with 828 million hungry people, the majority of whom are women and children suffering from malnutrition, wasting, and stunting. Moreover, the UNEP Food Waste Index 2021 indicated that nearly 931 million tons of food waste were produced in 2019, of which 61% originated from households, 26% from restaurants and food service, and 13% from retail. This, of course, hinders the achievement of the zero hunger goal by 2030. In this context, we analyze the main challenges and opportunities of using food waste produced by tourism activities using an S (Strengths), W (Weaknesses), O (Opportunities), and T (threats) analysis. The analysis shows that the challenges could be a source of important opportunities. We recommend enhancing the awareness of restaurants and food business owners about the impacts of increasing food waste on the economy and environment, and about the importance of waste selection and adopting the circular bioeconomy concept for the sustainable development of their businesses.