Sustainability and Innovation in Hospitality Management: Green Practices in Northeastern Hungary

Tamás Misik () and Zoltán Nagy
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Tamás Misik: Institute of Geography and Environmental Sciences, Eszterhazy Karoly Catholic University, 3300 Eger, Hungary
Zoltán Nagy: Institute of Economic Sciences, Eszterhazy Karoly Catholic University, 3300 Eger, Hungary

Sustainability, 2025, vol. 17, issue 13, 1-13

Abstract: Sustainability has also become an increasingly important issue as an international trend for the hospitality industry in recent times, with a positive message for both restaurant operators and consumers. Restaurants can become more sustainable in three main areas: (1) water and energy efficiency, (2) waste management, and (3) employees—social topics. This study examines the role of green practices and innovation in hospitality using three methods in parallel. In connection with a current tourism project, this paper describes some of the green practices for hospitality management in Hungary. Based on the survey, the most common sustainable practices are sourcing from local producers and using seasonal menus. The most popular food waste reduction strategies are Munch, nose-to-tail, and other food utilization options, totaling 65.0%. A total of 72.0% of consumers prefer the green restaurants. Our data show that sustainable operation is not just an environmental issue, but also increasingly a strategic business advantage. The findings are supported by the everyday practices of two of Dining Guide’s member restaurants, Iszkor and Sulyom in the Northeastern Hungary region. Both restaurants focus on locally sourced food and drink ingredients. Some dairy products, domestic fruit, and vegetables come from sustainable farming. For restaurants, adopting sustainable solutions can provide a long-term competitive advantage.

Keywords: food waste reduction; seasonal menu; local producers; eco-conscious hospitality; waste management; green restaurants (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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