Zero Waste Management at Arizona State University is an initiative that aims to divert 90% of the waste that goes into the landfills. In order to do this, it is important to focus on the biggest generator of waste every year, which is "Food and Catering". One of the biggest challenges facing the food and catering industry is the lack of efficient and standard processes which results in immense waste every year. As a result, this thesis takes a Lean Six Sigma approach into ASU's zero waste event processes and identifies possible gaps that could be improved. It uses the DMAIC methodology to dive into a standard process for requesting and handling a zero waste event at ASU and concentrates on the logistics behind those zero waste events.