ABSTRACT
This chapter addresses the costs and challenges of using sustainable practices in the restaurant/foodservice industry while also highlighting the benefits of implementing such practices. Foodservice organizations have had pressures put on them by customers, but also they have an ethical obligation to assess the sustainable practices that make sense for them to implement. Not implementing any sustainable practices seems to be not an option anymore. The costs/challenges include price, lack of access or information, resources, management attitudes and actual financial costs. The benefits can range from environmental, financial, societal, health, and social for varying sustainable practices. Implications for decision making are discussed in detail.
