Hospital foodservices have the obligation to produce and serve main meals, mid meals, drinks and supplements to patients to support their nutrition care. In addition, some hospitals have on site kitchens and restaurants to cater for staff, family and visitor feeding. However, research has reported that at some hospital sites up to 50% of total waste is comprised of food waste. When food waste is sent to landfill it produces methane, a potent greenhouse gas contributing to climate change. This is why Sustainable Development Goal 12.3 is aimed at halving per capita global food waste by 2030, to decrease the environmental, financial and social impacts of food gone to waste. Supporting hospital foodservices to achieve this goal by diverting food waste from landfill and reducing food waste in the first place is achievable and needs to be implemented more broadly. In 2022/2023 we aimed to identify and interview hospital foodservices who have successfully diverted their food waste from landfill to understand how this process occurs and share the findings with the wider hospital foodservice community. We completed 14 semi-structured interviews with 18 participants from hospital foodservices in Australia (n=6), United States (n=6), Scotland (n=1), and Spain (n=1) who have successfully implemented and maintained a food waste management strategy at their facility. The strategies included food donation (n= 6) (4 charities and 2 paid businesses), 1 sent their organic production food waste for animal feed (food to hogs), 4 hospitals used an industrial solution where all food was disposed of (1 food pulper, 1 gray water digester, and 2 dehydrators), and 3 sent their patient tray waste and organics (2 offsite), or all food waste (1 in-vessel) for composting. The overall synthesis of the interview responses supported the conceptualisation of a ‘common journey pathway’ which demonstrates the six phases hospital foodservices may expect to experience when implementing a strategy that diverts food waste from landfill. The six phases are: 1. Idea (spark, pitch, investigation, partnership, approval), 2. Preparation (planning and logistics, staff buy-in, site visits/strategy set-up, training and education, trial/no trial), 3. Roll out (go-live, unexpected challenges, troubleshooting/solutions, retraining and communication), 4. Maintenance (process monitoring, consistent practice, adaptation to change), 5. Established practice (business as usual, progress reporting, recognition and promotion, sharing with others) and 6. Evolution (program expansion and improvement, inspire new activities, pivot or innovate). Participants also reported on key facilitators that supported them to achieve this success such as local legislation banning food waste to landfill, having staff members interested in the project, delegating a leader to the project, having executive team support due to strong business cases and experiencing minimal changes to practice required. Future implementation of food waste management strategies will be unique for each hospital foodservice and each food waste management strategy chosen. This research may encourage hospital foodservices to use this common journey pathway to implement a food waste management strategy that diverts food waste from landfill and contribute to achieving SDG 12.3.