The doctoral thesis “Towards zero-waste food consumption: organisation of the catering process in Latvian schools within the framework of a sustainable circular economy” has been prepared as a thematically unified set of scientific publications and consists of eight interrelated scientific articles. The research was conducted between 2021 and 2025 with the aim of analysing the organisation of the catering process in Rezekne city schools within the framework of a sustainable circular economy and, based on the results of this case study, developing solutions to promote zero-waste food consumption in schools in accordance with the principles of a sustainable food system. The object of the study is the organisation of the catering process in schools within the framework of a sustainable circular economy. The subject of the study is food consumption and plate waste in Rezekne city schools. The relevance of the study is determined by the following factors: 1) The global significance of food loss and waste; 2) The high share of food waste generated at the consumption stage; 3) The reduction of food waste is a priority issue at the global, EU, and national levels; 4) The role of the circular economy in the food sector; and 5) The development potential of school food programmes in the context of sustainability. The doctoral thesis puts forward the following hypotheses: H1 The meal serving model in Latvian schools, based on fully or partially pre-portioned meals individually served in advance, does not align with the principles of a sustainable CE and does not promote zero-waste food consumption. H2 Single interventions to reduce FW do not ensure a long-term impact in the school catering process. The doctoral thesis consists of three chapters. The first chapter develops the theoretical framework of the thesis, which serves as the foundation for the empirical research. This chapter analyses the problem of food waste at the global and EU levels, food losses and waste along the food supply chain, as well as the relevant political and strategic framework. It explores the concept of the circular economy and its role in food waste reduction. In addition, the role of the consumption stage within the food supply chain is examined in the context of the broader sustainability of the food system. This includes the classification of food waste, the role of school food programmes within the food system, and the factors influencing food system transformation, including consumer behaviour change. The second chapter presents the results of empirical studies aimed at assessing the organisation of the catering process in schools in the city of Rezekne within the framework of 7 a sustainable circular economy. The first field study involved the analysis of plate waste to identify the volume and patterns of plate waste. The second field study focused on the practical implementation and evaluation of targeted interventions for reducing plate waste. The third study assessed students’ attitudes and knowledge regarding food waste issues, as well as their perceptions of school lunch organisation. The third chapter presents solutions for reorganising the catering process and transforming the food system within the framework of a sustainable circular economy. A knowledge-based prototype of a recommendation system was developed, along with a theoretically grounded action plan to promote zero-waste food consumption in schools. The role of the consumption stage in the transformation of the food system was evaluated, and a conceptual framework for its transformation through the consumption stage was proposed, emphasising consumer behaviour as a catalyst for broader changes in food consumption. The conclusion of the doctoral thesis presents the main findings, identifies key problems, and proposes recommendations for their resolution.