الفهرس 
Chapter One : IntroductionOnly 14 pages are availabe for public view
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Abstract
The way humanity manages or mismanages its food supply will in many ways define the 21st century-currently we know that we are not doing a great job. Complexities resulting of the economy, globalization, population increase ; and the unprecedented increasing consumption of power, natural sources, and food have resulted in the existence of what is called, sustainability. Realising that very little was known about sustainable restaurants we undertook this research on food sustainability in restaurants industry. Tourism industry is developing and flourishing day after day. Spreading all over the world, tourism industry creates a greater effect on the environment especially a negative one. Such effects have become an important issue in tourism industry in general and restaurants in specific. Thus, it is necessary to implement sustainable practices which are eco-friendly to decrease tourism industry’s negative effect on the environment and society.This research aims to identify to what extent the managers and employees in restaurant industry are aware of sustainable food practices, also to clarify to what extent sustainable food practices were adopted in restaurant industry, to study the motives, benefits and obstacles that affect on implementing of sustainable food practices. In order to achieve these objectives, the current research adopted a deductive approach using the questionnaire strategy as a data collection instrument.