Human activities have greatly affected the Earth’s ecosystem for many years and the negative consequences of human acts can be observed everywhere

Human activities have greatly affected the Earth’s ecosystem for many years and the negative consequences of human acts can be observed everywhere. The hospitality industry is an important contributor to these problems because it is one of the larger industries in the world. As a result, hospitality operations are compelled to manage their environmental impacts while at the same time running a profitable business in line with sustainability and sustainable development (Sloan, Legrand, ; Chen, 2013, p. 13). Sustainability involves issues that are about competing interests and values and requires all proprietors to work together toward a common goal. Sustainability is holistic by nature and does not focus on short term gains. It requires a long term approach to profit that recognizes that over-exploitation of resources reduce the future economic growth and create unreasonable damage to mankind in the process. Millar ; Park (2013, p.80) suggest that the widely acknowledged Brundtland Report, created after the 1983 World Commission on Environment and Development, defines sustainable development as a type of advancement that meets the needs of the present without compromising the ability of future generations to meet their own needs. According to the United Nations World Tourism Organization (2004), sustainability has three principles namely, environmental, economic and sociocultural. To maintain and ensure the longevity of sustainability, there needs to be an appropriate balance between the three principles (Sloan, et al., 2013, p. 22). The purpose of this report is to discuss how sustainability affects the hospitality industry, specifically the food and beverage operations to consumers and operators,