The prevention of waste is the first level of the waste management hierarchy and is one of many components of the whole system of sustainable development. This master thesis focuses primarily on the field of gastronomy and its potential of waste prevention. But why should we avoid waste at all? What amount of waste can be avoided in the district Weiz by implementing which measures? And is there also an economic saving potential for the gastronomy companies? These questions should be answered by showing different potentials using both surveys and calculations. Large companies (inns, restaurants) have been interviewed as well as smaller ones (coffee shops), whereat the amounts of waste and according to this also the prevention potentials are shown.Also the legal background and general waste prevention measures, such as the preference for reusable packaging or even the purchase of durable products, are discussed. Unfortunately, there are also some obstacles regarding the implementation of waste prevention measures. Such as hygienic and defensibility criteria also the availability of various products or specific requirements of the guests are relevant.In this thesis there are always considered the fields of purchasing, cooking and offering of food, the eating and dining area and the sanitation. Relating to the companies which were interviewed in the district Weiz, it can be determined that especially concerning the prevention of portion packs (milk, sugar, ketchup) and the use of reusable bottles (beer) considerable amounts of waste could be avoided. Furthermore, also by avoiding paper towels in the toilets there could be saved a large amount of waste.Finally, a short forecast should show, how possible further research work could look like or which steps need to be set in the future in order to increase waste prevention in the field of gastronomy.