Implementing Sustainable Business Models in the Hospitality Sector with the Help of a Mission Statement

Christine Goebel, Petra Teitscheid, Silke Friedrich, Nina Langen, Melanie Speck, Tobias Engelmann, Holger Rohn


The article gives insights into the implementation process of sustainable management strategies in the food service sector. Furthermore, the normative requirements for sustainability in form of a mission statement, called “sustainable food services” are presented. The authors perceive this mission statement as a means to transfer current political demands (as in the SDG of the UN) into the sector. It could serve as a model for the entire food service sector to support and facilitate implementing aspects of sustainability into business practices with the help of sustainable management tools.


sustainable nutrition; mission statement; sustainable management; participation procedure

Full Text:



ISSN 1869-6945


This work is licensed under a Creative Commons License