This research group focuses on the importance of sustainability in the hospitality industry, which takes into account hotel development and operations, including their environmental, economic and social impact. 

Environmental management includes identifying and analysing challenges of promoting local foods in commercial food production for the benefit of Indian farmers, developing guidelines for minimising food miles and hotel kitchen waste, and developing modules for creating awareness and training of hospitality professionals in sustainable green practices through virtual platforms. This also includes the exploration of the connection of being environmentally responsible with social intelligence of hospitality professionals and analysing the green initiatives of the Indian hotel industry and developing frameworks for sustainable practices. 

Some sustainable solutions include the development of guidelines for education of unregulated hospitality industry professionals, which would increase the awareness of sustainable green practices.

Research Topics

• Impact of Organic Produce on Quality of Commercial Food Production

• Minimising Food Waste and Promotion of 100% Recycling of Kitchen Waste

• Local Foods in Commercial Food Production 

• Sustainable Green Practices in the Hotel Industry

• Role of Social Intelligence of Hospitality Professionals in Environmental Consciousness

• Green Initiatives of the Indian Hotel Industry 

Projects

• Development of an Intelligent Dustbin for Specially-abled Guests of a Hotel

• Green Wedding and Initiatives for Sustainable Business Growth — Wedding Function Halls, Mysuru

• A Critical Study on the Impact of Food Miles and Promotion of Local Food Sourcing in Bengaluru, Karnataka

• Exploring Impact of CSR Initiatives taken by Hotels on Economic Development and Sustainable Tourism