The aims of this research were to study: 1) To study the causes of food waste and consumer behavior. 2) To analyze consumer behavior. 3) To study the average score for food waste reduction of students and personnel. 4) To study attitude of restaurants about guidelines. 5) To summarize the guideline that suitable with consumer and restaurant within university. This research uses quantitative method, through survey research by questionnaire on customer groups which are students and personnel. There are differences in financial age, which may affect different eating behaviors and attitudes. And qualitative research with restaurant using interviews. The guideline use in this study were S01) Free scoop of rice. S02) Set the amount of food (SML). S03) Use of suitable utensils. S04) discount price. S05) Free food. S07) Take pictures to win prizes. S08) Consumer labels before ordering food. The results shown the reason of food waste is the amount of food received is too much. Accord with the S02 guidelines because consumers can choose the amount of food that best suits their needs. But the score for helping to reduce the amount of food leftovers students and personnel are different. This could be because prices vary with quantity, which may affect food accessibility. Implementing this approach of this guide does not consider the status and type of restaurant because they were irrelevant with leftovers behavior. Suggestion for next study should study the amount of food waste, operation cost, efficiency and effectiveness of the implementation.