Mountain tourism has evolved significantly over time (Pröbstl-Haider et al., 2016; Bertocchi et al., 2021), with a noticeable increase in visitor numbers in European Alpine huts in recent years (Río-Rama et al., 2019; Eurostat, 2025; Ispat, 2025). The Alps’ strategic location and improved transportation facilities (such as lifts and roads) have led to greater mountain accessibility, with environmental and management challenges as a result (Becken & Hay, 2008). Today, these destinations are often visited by families with children, mountain bikers, casual hikers, and those simply seeking fresh air and a nature-filled lunch. This shift in tourism has changed how visitors engage with the mountains. Instead of extended stays, many now visit for one-day excursions, often centered around mountain huts, or as short stops in multi-destination trips. The study focuses on the Euregio region, with selection criteria for mountain huts that consider various factors. First, we look at the categorization of huts (A, B, C, D, E) based on the CAI system. Further criteria include 1) the average number of meals served daily, 2) menu variety, 3) the type of services offered (whether the hut is purely a restaurant or also provides accommodation), and 4) ownership structure (associations or private management). Additionally, 5) the role of the hut manager (whether they also oversee the kitchen or focus on business operations) and 6) seasonality (whether the hut operates year-round or seasonally) are key aspects. Finally, 7) the volume of provisions stocked per season is considered, as it impacts both logistics and potential food waste. This structured approach ensures that the research covers a range of mountain huts, providing valuable insights into food waste management in these alpine settings in order to proceed with the research a develop a strategic management tool for mountain hut operators to mitigate the negative impact of tourism on the mountain environment.