ABSTRACT
Tourism is one of the world largest industry in which hotels are the major stakeholders. Hotels cater to accommodation and food to the tourists. In tune with sustainable tourism, hotels are also going green. They are following environment-friendly practices to get a competitive edge. The present sustainability idea originated in the 1970s, and it took 1987 to Brundtlant commission to outline the holistic concept of sustainable development in its report. The goal of Sustainable Development is clearly secure economic development, social equity, and environmental protection. Food is one of the basic necessities of tourists. Food is symbolic of a destination and an important motive for tourism. We are more concerned about sustainable tourism but without providing sustainable food; tourism cannot be sustainable. Indian Vedas has understood the importance of food & sustainability thousands of years back. Bhagavad Gita in its seventeenth chapter categorized food in its own way. The ancient sustainable practices focused on safety, quality and waste prevention of food leading to a healthy mind and soul. Safe food and eco-friendly hotels are the emerging international practices in the hotel industry, and these could be vital for sustainable tourism. This chapter is a maiden attempt to present the concept of sustainable food and explain emerging practices and law that can ensure sustainable food.
