Objective: Hospitals generate significant volumes of food waste. While food waste reduction is the priority within the food waste hierarchy, over-production remains an inevitable byproduct of large-scale foodservices (1). Food donation offers a viable strategy to divert food waste from landfill, while supporting food security within local communities (2). Presently, little is known about Australian hospital food waste donation practices. This research aimed to explore Australian foodservice dietitians’ behaviours, attitudes and beliefs about food waste donation practices within their hospitals’ foodservice. Method: Sixteen foodservice dietitians participated in semi-structured interviews between February and April 2024. Participants represented metropolitan and regional hospitals across five Australian States and Territories. .Thematic analysis was conducted to identify themes relating to operational, structural, cultural and personal factors influencing food waste donation. This study was approved by the Griffith University Human Research Ethics Committee (GU Ref no. 2024/173). Results: Foodservice systems differed across hospitals, with differences in production, plating and distribution approaches. Two participants described food waste donation programs. Both were initiated by internal ‘champions’ who navigated operational challenges to establish donation pathways. One of these programs had ceased during the COVID-19 pandemic. The ongoing program maintained formal partnerships with a local donation organisation, consistently collecting and donating nonperishable food, enabled through staff workflow adjustments. Four themes emerged relating to operational, structural, cultural and personal factors. Firstly, participants unanimously supported food waste donation – Participants recognised its social and environmental value, expressing a sense of moral responsibility to reduce waste and support local communities, although were unsure how to operationalise it. Second, systemic barriers to implementation – Participants reported implementing donation practices required workflow changes and additional staff, making it difficult to prioritise within the hospital’s fiscal environment. Infection control, legal uncertainty and food safety regulations were additional common concerns. Third, balancing operational priorities - Hospitals prioritised food waste reduction through improved forecasting, tighter production control, and changing foodservice models (i.e., room-service). While effective for reducing waste overall, these practices often left insufficient surplus to justify donation. Lastly, structural and geographic challenges – Rural and remote hospitals, as well as those utilising central production kitchens, faced added complexity (i.e. coordinating with donation organisations, meeting collection requirements and gaining executive support). Conclusion: Foodservice dietitians appear motivated to support food waste donation, however they face considerable systemic barriers. Addressing these will require a combination of organisational commitment and policy support (3). Integrating donation-specific key performance indicators into foodservice operations, coupled with clear protocols and frameworks, can provide direction and accountability. Supporting internal champions and equipping staff with practical guidance on food safety and logistics may strengthen service-level readiness (4). Collaborations with donation organisations and alignment with sustainability priorities will be critical to bridging the gap between intention and implementation.