This bibliometric analysis examines the research trends related to food waste reduction in higher education institutions and assesses their implications for fostering a green economy on university campuses. Utilising a dataset from Scopus, which includes 179 documents published between 2014 and 2024, the overarching question is: how can research on reducing food waste in higher institutions contribute to the green economy on university campuses? The analysis indicates a rising interest in sustainable practices in higher education, as evidenced by the notable increase in publications over the last decade. Key themes that emerged included strategies for waste management, engagement of students and staff, development of policies, and innovations in technology.

Four thematic areas were delineated:
(1) Sustainable Waste Management Practices,
(2) Human-Centered Sustainability Initiatives,
(3) Educational and Institutional Contributions to Sustainability, and
(4) Sustainable Development and Environmental Awareness.

The findings emphasise the significance of interdisciplinary approaches in tackling food waste, highlighting the necessity for collaboration among academic departments, campus facilities, and external partners. This study illustrates the potential of food waste reduction initiatives to promote a green economy on campuses. By adopting effective waste management strategies, universities can diminish their environmental impact, encourage sustainable practices, and generate economic benefits through enhanced resource efficiency and cost reduction. This study underscores the importance of comprehensive policies and educational initiatives that weave sustainability into the fabric of campus culture. This bibliometric analysis affirms that research on food waste reduction in higher education is crucial for environmental sustainability and the progression of the green economy in university campuses. Future investigations should prioritise longitudinal studies and the creation of scalable models to further this field of inquiry.

Keywords: Food waste reduction, higher education institutions, green economy, sustainability practices, waste management strategies.