The key sustainability challenges that hoteliers are now focusing on are solid waste management, energy and water conservation, and consumption. The commitment of hoteliers to tackling sustainable food waste management (SWM) in their operations, however, has to be increased. In this piece, we'll look at hoteliers' manner of SWM deployment and their degree of awareness about it. The location for the case study is in Rajasthan. The hotel owners on the destination responded to standardized, self-administered questionnaires that were used to collect the data. The major conclusions generally showed a substantial association (r=0.869) between understanding and manner toward SWM to reduce wastage of food. Additionally, it was discovered that hotelier’s had more influence over minimizing food waste; hence they were better equipped during the early stages of SWM adoption. However, managing food waste continues to be difficult due to customers' unsustainable food consumption behaviors. Hoteliers are advised to use the idea of sustainability & green practice for each of the tasks involved in managing food waste to successfully reduce food waste. For the benefit of both present and future sustainability, coordinated efforts are required to find creative solutions to food waste management issues.

Index Terms-. Human resource practices, performance evaluation, managers, methods, hospitality industry.