The Food and Beverage industry plays a significant role in shaping food systems, contributing to environmental and social sustainability challenges. Despite growing awareness, there remains a gap in practical tools and strategies that effectively integrate sustainability into restaurant operations. This research addresses this gap by exploring how Food Design principles can be applied to transform Food Service food chains, adopt sustainable best practices, and foster environmental responsibility within the industry. The study adopts a practice-led research approach, combining ethnography, Design methodologies, and participatory strategies to investigate and intentionally design sustainable food habits. The research merges desk research, field studies in sustainability-oriented food-service venues, and collaborative participation of stakeholders, including chefs, restaurateurs, and experts, enriched through international collaboration and validation of findings. The outcomes of this study highlight the potential of design to realign food systems within HoReCa sector. Emerging themes include the co-creation of sustainability-oriented policies, the development of tools that facilitate everyday operations, and strategies to mitigate negative impact caused by the sector. The research culminates in the development of an artifact designed to support F and B in adopting more sustainable practices while maintaining economic viability. This artifact is based on the developed concept of Circular Food System, offering practical guidance to industry professionals. The research has significant practical implications for the sector, bridging academic knowledge with industry practice, it contributes to building sustainable food systems providing actionable insights for Food Service. The intended audience includes HoReCa professionals and scholars in Food Design and sustainability. Ultimately, this research aims to foster a more responsible and resilient F and B sector, balancing environmental consciousness with business feasibility and consumer engagement.