This dissertation addresses the problem of food waste in the context of the portuguese food retail. Despite the growing recognition of the problem and its negative economic, social and environmental implications, the issue of food waste in this sector has been little researched. At the national level, apart from some studies aimed at exploring the theme through case studies, little attention has been given to the study of food waste as a whole in this sector, in order to understand how portuguese retailers stand on this matter. The main objective of this investigation is to identify the causes for the occurrence of waste and the practices that aim to reduce it. The investigation was of a qualitative nature and explores the theme through interviews with managers of food retailers in the city of Porto. This study demonstrates that the main causes for the occurrence of waste in the retail derive from the disinterest of suppliers and distribution, the low awareness of consumers and orders placed by organizations. Most waste reduction practices are related to price reductions and inventory management, with only a few making donations and betting on innovative practices such as product transformation and employee incentives.