“…Previous studies have indicated that hoteliers are mainly focusing on sustainable practices for water, electricity, and recyclable solid waste, such as bottles, can, paper, and plastics (Kasim, 2009;Kasimu, Zaiton, & Hassan, 2012;Molina et al, 2009;Pirani & Arafat, 2015). Meanwhile, documentation on hoteliers' practices towards sustainable food waste management have not been specifically given great attention by previous researchers and hence, the need for this study, particularly for Langkawi Island.…”