Almaty Management University Allowed for presentation Program leader of the EP 6В11101 "Restaurant and hotel business" «__________________» _______________ A.Manap DIPLOMA PROJECT on the topic: “Project for sustainable development in the restaurant industry in accordance with sustainable development goals” Completed by students 6B11101 - “Restaurant and hotel business” ___________ ___________ Yskak A. Aidyn A. ___________ Massalitin V. Scientific adviser, Professor of Practice at School of Hospitality and Tourism Almaty, 2024 CONTENT SUMMARY INTRODUCTION 1 Current status and analysis of the restaurant at the City Stay Hotel in accordance with the concept and goals of sustainable development. Стр. 3 4 1.1 General characteristics of the City Stay Hotel and the restaurant at the City Stay Hotel 1.2 Analysis of the dynamics of the results of financial and economic activities of the City Stay Hotel restaurant, taking into account the goals of sustainable development. 4 2. Prospects for further development of sustainable development goals for the restaurant industry. 8 2.1. Identification of possible solutions based on the application of sustainable development goals in the City stay hotel restaurant. 2.2. Proposals and activities to implement sustainable development goals in the restaurant industry 15 CONCLUSION 26 LIST OF SOURCES USED APPLICATIONS 27 2 8 19 SUMMARY The growing emphasis on environmental sustainability and responsible consumption necessitates the integration of sustainable practices within hotel catering operations. This diploma project investigates this critical need, focusing specifically on minimizing food waste and promoting environmental responsibility in hotel restaurants. The City Stay Apart Hotel serves as a case study for this analysis.This study aims to analyze the current state of food waste reduction and environmental sustainability practices within the City Stay Apart Hotel's restaurant operations. The primary objectives are to: ● Identify the key factors contributing to food waste generation within the restaurant. ● Evaluate existing waste management practices employed by the restaurant. ● Develop actionable recommendations for enhancing environmental sustainability within the restaurant's operations. The object of this study is the restaurant operating at the City Stay Apart Hotel. Subject of research The subject of research is the implementation of strategies to reduce food waste and introduce environmentally sustainable practices into the restaurant's activities. The research methodology for this diploma project draws upon a variety of sources, including legislative and regulatory acts of the Republic of Kazakhstan, scientific monographs and articles by domestic and international scholars, and electronic resources. The analysis will utilize general scientific methods, logical-theoretical analysis techniques, and empirical methods. Additionally, comparative analysis, benchmarking, SWOT analysis, and quantitative research method will be employed. Quantitative methods will involve financial statement analysis. The restaurant industry represents a dynamic and rapidly growing sector globally. However, this positive development is accompanied by intensified competition, demanding contemporary and socially responsible business practices that prioritize sustainable development. Existing research demonstrates a strong interest in integrating sustainable development principles within various industries, with a focus on environmental considerations. However, implementing sustainability within the restaurant industry presents unique challenges. Balancing stringent hygiene and environmental standards with maintaining business profitability is crucial for restaurants. This project aims to identify and address the specific issue of limited focus on food waste reduction and environmental sustainability currently observed within the City Stay Apart Hotel's restaurant operations. By addressing these concerns, the project seeks to minimize negative environmental impacts and enhance public perception of the hotel's practices. 3 1 CURRENT STATE AND ANALYSIS OF THE RESTAURANT AT THE CITY STAY HOTEL IN ACCORDANCE WITH THE CONCEPT AND GOALS OF SUSTAINABLE DEVELOPMENT. 1.1 General characteristics of City Stay Hotel and the restaurant at City Stay Hotel Stay Apart Hotel Almaty is located at 16a Elebekova Street, Almaty, Kazakhstan. The hotel's location in the city center or near major attractions and business districts can be an advantage, attracting both business travelers and tourists. The hotel's location makes it easy to combine business meetings and outdoor recreation. Gardens and parks located near the hotel allow you to brighten up your business trip and relax between meetings. Not far from the hotel there is a unique high mountainous skating rink called Medeo. The mountainous terrain and green parks make the air clean and pleasant, and the proximity of the whole city infrastructure allows you to solve business tasks in a comfortable environment. Comfort level: "City Stay Apart Hotel Almaty" offers apartments, which means separate spaces for guests, including bedroom, living room and kitchen. This can attract both guests who prefer long stays or business trips and families who need more space and amenities. City Stay Apart Hotel Almaty has several types of rooms: Standard 1; Standard 2; Comfort de Suite 1; Comfort de Suite 2; Suite 1; Suite 2. Standard 1 Standard apartments (75-80 square meters) are ideal for 1-2 people. The interiors of the apartments are made in calm beige and brown colors. Such a color solution allows residents to easily adapt apartments for themselves, to create an atmosphere of home comfort, adding color accents with accessories or plants. Hotel "City Stay", located in a picturesque area in the heart of Almaty - the southern capital of the Republic of Kazakhstan, the hotel invites you to take a seat in comfortable rooms of "Standard" class. The hotel "City Stay" is ready to provide you with good conditions, both for professional activity and for proper rest. As in many hotels around the world, the hotel "City Stay" offers the following services for Standard rooms: a two-room apartment consisting of a bedroom and a living room. Decorated in a modern European style and furnished with all the necessary furniture, the Standard in this hotel can become a welcoming home for guests during their stay in Almaty. This type of room provides the following services: • personal space of 75 m2; • a comfortable bathroom with a shower, hairdryer, and bath amenities; • two TV sets connected to satellite TV network; • broadband Wi-Fi Internet; • personal safe; • delicious and nutritious breakfast; • complete security - the room is equipped with security and fire protection systems. Additional advantages of staying in a Standard Room at City Stay Hotel - a comfortable, but not expensive hotel in the city. Also, the price of the room already included nice bonuses: • free wireless internet; 4 • breakfast under the "Breakfast Menu". At your request, you can add lunch and dinner to the final price tag. For an additional fee, guests are provided with: ✓ 24-hour room-service ✓ shuttle service Standard 2 A modern two-room Standard 2 with a terrace in the business part of Almaty. Checking into the Standard 2 room of the City Stay hotel you get: • personal space of 75-80 m2; • A comfortable bathroom with a shower cabin, hair dryer and bath accessories; • broadband Wi-Fi Internet; • personal safe; • delicious and nutritious breakfast; • complete security - the room is equipped with security and firefighting systems. Additional advantages of staying in a Standard 2 room at City Stay Hotel - a comfortable, but not expensive hotel in the city. The price of Standard 2 rooms already includes nice bonuses: • free wireless internet; • breakfast on the "Breakfast Menu". At your request, you can add lunch and dinner to the final price list. For an additional fee, our guests are provided with: ✓ 24-hour room-service ✓ shuttle service Comfort-De-Luxe 1 The Comfort de Suite 1 is ideal for 1-2 people. Comfort-De-Luxe 1 room is a business class hotel room in the business center of Almaty. Staying in a suite of the elite hotel "City Stay" you get: • personal space of 100 m2; • a comfortable bathroom with a shower, hair dryer and bath accessories; • two TV sets connected to satellite TV network; • broadband Wi-Fi Internet; • personal safe; • delicious and nutritious breakfast; • complete security - the room is equipped with security and fire protection systems. Additional pluses of staying in the Comfort DeLuxe 1 room at City Stay a comfortable, but not expensive hotel in the city! The price of the suite already includes nice bonuses: • free wireless internet; • breakfast under the "Breakfast Menu". At your request, lunch and dinner can be added to the final price tag. For an additional fee, our guests are provided with: ✓ 24-hour room-service 5 ✓ shuttle service Comfort de Suite 2 The Comfort de Suite 2 is ideal for 1-2 people. The interiors of the apartments are also made in calm beige and brown colors. Staying in a City Stay suite, you get: • personal space of 100 m2; • a comfortable bathroom with a shower, hair dryer and bath amenities • two TV sets connected to satellite TV network; • broadband Wi-Fi Internet; • personal safe; • delicious and nutritious breakfast; • complete security - the room is equipped with security and fire protection systems. Additional pluses of staying in the Comfort-de-Luxe 2 room City Stay hotel a comfortable, but not expensive hotel in the city! The price of the suite already includes nice bonuses: Number standard 3. • personal space of 100 m2; • a comfortable bathroom with a shower, hair dryer and bath amenities • two TV sets connected to satellite TV network; • broadband Wi-Fi Internet; • personal safe; • delicious and nutritious breakfast; • complete security - the room is equipped with security and firefighting systems. Additional advantages of staying in suites of our hotel "City Stay" - comfortable, but not expensive hotel of the city. The price of the suite already includes nice bonuses: • free wireless internet; • breakfast on the "Breakfast Menu"; At your request, lunch and dinner can be added to the final price tag. For an additional fee, our guests are provided with: ✓ 24-hour room-service ✓ shuttle service Luxe 2 Suites (100 - 110 square meters) are ideal for 1-2 people. Suite hotel business class in the business center of Almaty. Checking into a suite of luxury hotel "City Stay" you get: • personal space of 100 m2; • a comfortable bathroom with a shower, hair dryer and bath accessories; • two TV sets connected to satellite TV network; • broadband Wi-Fi Internet; • personal safe; • delicious and nutritious breakfast; • complete security - the room is equipped with security and firefighting systems. Additional advantages of staying in a suite at the hotel "City Stay" - a comfortable, but not expensive hotel in the city. The price of the suite already includes nice bonuses: • free wireless internet; 6 • breakfast on the "Breakfast Menu"; At your request, lunch and dinner can be added to the final price tag. For an additional fee, our guests are provided with: ✓ 24-hour room-service ✓ shuttle service City Stay Apart Hotel Almaty has an opportunity to book a room online. On the official site you can evaluate the selected apartments by photos, read reviews and choose a suitable type of room. Check-in time - 14.00. Check-out time - 12:00. Facilities and services: "City Stay Apart Hotel Almaty" offers a wide range of facilities and services for its guests. These may include free Wi-Fi, air conditioning in rooms, cable TV, restaurant or cafe, bar, gym, laundry service and parking. Quality amenities and services can attract guests and ensure a comfortable stay. City stay hotel located in the central district of Almaty offers comprehensive services for registration of temporary stay of foreign nationals. Reception staff will carry out registration and issue the appropriate document. This service is available only for hotel guests at no extra charge. Transfer service. The hotel is ready to meet City Stay guests on a comfortable bus Toyota Hiace (12 seats), organizing a quick shuttle between the hotel and the train station / city airport. We will gladly arrange a shuttle transfer from the hotel to the train station or to the airport. The hotel is also glad to offer you a convenient and affordable transport service. Notify of your arrival/arrival by sending flight information or train and car number to discuss the possibility and specific time of the proposed transfer. More than just a place to dine, the City Stay Apart Hotel Restaurant offers a welcoming atmosphere and culinary delights. Designed to cater to guests' discerning palates, the restaurant provides a comfortable setting to begin the day with a complimentary breakfast included in the room rate. This value-added service adds to the overall attractiveness of the restaurant for hotel guests. Coffee Shop. There is an opportunity to relax or hold a meeting in a cozy coffee house, drink a cup of aromatic coffee and have a hearty snack, or order hot dishes of European and national cuisine. The menu is varied, and every guest will be able to order dishes to his or her taste. Target audience: City Stay Apart Hotel Almaty may target different groups of customers including business travelers, tourists and families. Business travelers may appreciate the proximity to business districts and the availability of necessary work amenities, such as a work desk and free Wi-Fi. Tourists may be attracted by the hotel's location near tourist attractions, and families may appreciate the availability of spacious apartments with kitchens. Competitive environment: The hospitality industry market in Almaty can be quite competitive, with many hotels and hotels of various categories. City Stay Apart Hotel Almaty" can stand out for its unique apartment offer, excellent comfort. The restaurant within the City Stay Apart Hotel transcends its role as a mere dining venue, transforming into a hub of culinary delights and a haven of cozy ambiance. Designed to cater to the most discerning palates, it offers a comfortable setting for guests to begin their day with a complimentary breakfast included in the room rate. This valueadded service enhances the overall appeal of the restaurant for hotel guests. 7 The restaurant boasts a diverse menu featuring both classic breakfast options and exclusive creations from the chef. Notably, themed breakfasts and special seasonal menus are periodically introduced, promoting culinary variety while minimizing food waste through a focus on utilizing available ingredients. Additionally, each hotel room features its own kitchen, providing guests with the flexibility to prepare their meals or order room service. This innovative approach not only caters to guest preferences but also contributes to minimizing food waste and reducing unnecessary expenses. The City Stay Apart Hotel prioritizes environmental sustainability by actively implementing responsible practices within the restaurant's operations. The establishment strictly prohibits the use of disposable plastic items, including straws, stirrers, glasses, dishes, and cutlery. This approach significantly reduces plastic consumption and its detrimental impact on the environment. Furthermore, the hotel incorporates water-saving toilets and energy-efficient LED lamps, contributing to reduced water and energy consumption and minimizing greenhouse gas emissions, which is crucial for maintaining environmental balance. In essence, the City Stay Apart Hotel Restaurant exemplifies an innovative and responsible approach to hospitality and cuisine. Its unique features, including complimentary breakfasts, a varied menu, in-room kitchens, and commitment to sustainable practices, cater to a wide range of guests and contribute to creating a pleasant and environmentally conscious dining experience. 8 1.2. ANALYSIS OF THE DYNAMICS OF THE FINANCIAL AND ECONOMIC ACTIVITIES OF THE CITY STAY HOTEL RESTAURANT IN CONSIDERATION OF SUSTAINABLE DEVELOPMENT GOALS The public catering market in Almaty exhibits dynamic growth, fueled by the region's expanding tourism and business travel sectors. This translates to a rising demand for diverse restaurant experiences.Recent trends highlight a growing consumer preference for healthy and environmentally responsible food options. Restaurants featuring menus rich in natural, organic ingredients, alongside vegetarian and vegan choices, are gaining traction. Furthermore, aligning with the rising interest in sustainable practices, restaurants are actively implementing eco-friendly measures to minimize their environmental footprint. This includes sourcing local and organic produce, reducing reliance on plastics, and adopting energy-efficient technologies. As part of pre-graduation practice, a study was conducted aimed at analyzing the operating activities of the City Stay Apart Hotel Almaty restaurant, taking into account its expenses for the period from 2021 to 2023. This investigation aimed to identify the major expense categories and how they've changed over the past three years. By understanding these costs, the study sought to assess the restaurant's financial health and resource management efficiency. A table summarizing the restaurant's main operating expenses for the specified period is included for further analysis. Examining this data will allow us to draw conclusions about the restaurant's current financial situation and explore potential cost-cutting strategies to enhance its competitiveness and longterm success within the public catering market. Table 1 - Expenses of the City Stay Apart Hotel Almaty restaurant for the period 2021-2023. Year Costs of raw materials and products (tenge) Salaries (tenge) Utilities (tenge) Marketing Administrative and costs advertising (tenge) (tenge) Total expenses (тенге) 2021 7 900 000 6 000 000 1 750 000 1 400 000 2 000 000 18 050 000 2022 7 800 000 6 400 000 1 550 000 1 600 000 2 400 000 21 050 000 9 2023 7 700 000 6 800 000 1 350 000 1 800 000 2 800 000 23 050 000 Note – the table was compiled by the authors based on the research conducted ● The analysis reveals a positive trend in raw material and product costs for the City Stay Apart Hotel Restaurant. ● Expenses on raw materials and products decreased from 18,050,000 tenge in 2021 to 17,950,000 tenge in 2022 and to 17,850,000 tenge in 2023. ● This cost reduction could potentially be linked to a more efficient use of products and resources, possibly due to the adoption of sustainable practices within the restaurant. ● This reduction in costs can be attributed to more efficient use of products and resources, which in turn can be a consequence of the implementation of sustainable development practices. Calculation of product efficiency: Product efficiency (%) = (Revenue - Cost of raw materials and products) / Revenue * 100 For 2021: (30,000,000 - 18,050,000) / 30,000,000 * 100 = 39.83% For 2022: (32,000,000 - 17,950,000) / 32,000,000 * 100 = 43.91% For 2023: (35,000,000 - 17,850,000) / 35,000,000 * 100 = 49.57% Similar to raw material costs, utility expenses at the City Stay Apart Hotel Restaurant have seen a consistent decrease. ● Utility costs decreased from 3,000,000 tenge in 2021 to 2,800,000 tenge in 2022 and to 2,600,000 tenge in 2023. ● This positive trend aligns with the potential adoption of sustainable practices within the restaurant, leading to more efficient resource utilization. To assess utility efficiency, we can use the following formula: Utility Efficiency (%) = (Revenue - Utility Expenses) / Revenue * 100 Here's a breakdown of the utility efficiency for each year: ● For 2021: (30,000,000 - 3,000,000) / 30,000,000 * 100 = 90% ● For 2022: (32,000,000 - 2,800,000) / 32,000,000 * 100 = 91.25% ● For 2023: (35,000,000 - 2,600,000) / 35,000,000 * 100 = 92.57% The analysis reveals positive trends associated with the potential implementation of sustainable development practices at the City Stay Apart Hotel Restaurant. Costs for raw materials, products, and utilities have seen a consistent decrease over the past three years. This suggests a more efficient use of resources, potentially linked to the adoption of sustainable approaches. Furthermore, calculations of product and utility efficiency demonstrate a steady rise over the same period. This signifies a positive correlation between reduced costs and improved resource utilization within the restaurant. While the restaurant exhibits progress in optimizing operations and financial performance, the analysis also highlights the 10 potential for further improvements. There seems to be room for additional optimization in resource management processes, leading to even lower costs for raw materials and products. This suggests that continued exploration and implementation of sustainable practices could unlock further financial benefits for the restaurant. Our analysis of the City Stay Apart Hotel Almaty restaurant delves into its profitability for the period 2021-2023. We've utilized financial data from Table 1 and relevant formulas to conduct a comprehensive analysis of key financial indicators. This analysis aims to pinpoint factors impacting the restaurant's profitability and evaluate the effectiveness of its financial resource management practices.By examining Table 2, we can assess trends in crucial financial metrics like revenue, expenses, and profit. This information is vital for understanding the sustainability of the restaurant's financial health within the framework of sustainable development goals. In essence, this analysis focuses on the restaurant's financial well-being and its alignment with broader sustainability objectives. Table 2 - Profitability of the City Stay Apart Hotel Almaty restaurant Year Revenue (tenge) Expenses (tenge) Profit (tenge) 2021 30 000 000 18 050 000 11 950 000 2022 35 000 000 21 050 000 13 950 000 2023 40 000 000 23 050 000 16 950 000 Note – the table was compiled by the authors based on the research conducted The analysis focused on the profitability of the City Stay Apart Hotel Restaurant from 2021 to 2023. Profit was calculated using the formula: Profit = Revenue - Total Expenses. This metric reflects the restaurant's financial performance after accounting for all operational costs. Examination of the expense Table 2 revealed a positive trend in profitability over the three-year period. This suggests effective management of financial resources, resulting in increased income generation alongside cost reduction efforts. Furthermore, the analysis assessed the effectiveness of cost management practices. While revenue increased, the data indicated a proportionally smaller rise in expenses. This signifies the restaurant's success in controlling costs and optimizing its financial processes. In conclusion, the analysis highlights the City Stay Apart Hotel Restaurant's positive financial trajectory, driven by effective resource management and cost optimization strategies.An evaluation of the City Stay Apart Hotel Almaty restaurant's financial performance revealed strong profitability and effective financial resource management. Notably, the restaurant experienced increasing profits while maintaining moderate cost growth. This trend suggests market stability and financial sustainability. 11 These positive outcomes can be attributed to successful management strategies, allowing the restaurant to consider further development and operational expansion. Hotel restaurants are crucial to the hospitality industry, offering not only delicious food but also unique ambiences and exceptional service. However, with growing emphasis on sustainability, restaurants must also prioritize environmental responsibility and social consciousness. To evaluate the City Stay Apart Hotel Restaurant's current position and identify areas for improvement, a benchmarking analysis was conducted. This involved comparing it to three competitors: Montana Hotel Almaty, Premier Hotel Almaty, and City Stay Apart Hotel Almaty. The analysis focused on several key criteria: location, pricing strategy, environmental sustainability practices, operational efficiency, and marketing efforts. This comprehensive approach allows for a thorough assessment of the restaurant's strengths and weaknesses relative to its competitors. Table 3 – Analysis of Benchmarking with competitors Montana Hotel Almaty, Premier Hotel Almaty Premier Hotel Almaty City Stay Apart Hotel Almaty Location Close to major tourist sites and business districts in the center of town. Close to tourist sites and business centers, within the residential zone. This place is surrounded by parks and gardens, which offers an exceptional view of the mountains. Near the "Medeo" ice skating plaza high in the mountains. Prices The average price levels of hotel restaurants in the area. The average price is slightly higher than that of the Montana Hotel Almaty. Compared to competitors, with promotions and special offers, the average price is slightly lower. Environmental sustainability The implementation of a waste recycling scheme and the application of energy efficiency technologies. Reducing the use of plastics by using organic products. Reducing plastic and introducing energy efficiency technology through the use of natural products. Operating activities Compliance with safety and quality standards, effective management of personnel and resources.. Optimisation of the service delivery process and reduction in wait time. Systematic training for staff, introduction of new technologies and working methods. Marketing activity Active promotion through social networks, advertising campaigns and affiliate programs. Through unique events and cooperation with travel agencies, we are able to attract customers. To attract and retain visitors through targeted advertising, customer loyalty programmes as well as discount programs. Criteria Montana Hotel Almaty Note – compiled by the authors based on the research conducted 12 The Benchmarking analysis revealed distinct advantages for each restaurant based on location. Montana Hotel Almaty benefits from its central location, offering easy access to attractions and business districts. Premier Hotel Almaty is situated in a residential area close to tourist sites, catering potentially to both residents and tourists. City Stay Apart Hotel Almaty stands out with its nature-centric location featuring mountain and park views, likely appealing to outdoor enthusiasts. Pricing strategies also showcased differentiation. City Stay Apart Hotel Almaty offers slightly lower prices than competitors, potentially attracting budget-conscious guests. Premier Hotel Almaty maintains average prices, slightly higher than Montana Hotel Almaty. In terms of environmental sustainability, City Stay Apart Hotel Almaty emerged as a leader by utilizing local and organic products, minimizing plastic usage, and implementing energy-efficient technologies.The analysis further highlighted the City Stay Apart Hotel's focus on operational efficiency through actively introducing new technologies and implementing improved work methods. While marketing strategies varied across all three restaurants, the analysis mentioned Premier Hotel Almaty's use of unique events and collaborations with travel agencies to attract customers. Overall, the Benchmarking analysis suggests that City Stay Apart Hotel Almaty possesses a strong competitive position based on its unique location, competitive pricing, commitment to environmental sustainability, and focus on operational efficiency. This research employed a SWOT analysis to evaluate the City Stay Apart Hotel Almaty restaurant's current state and identify factors influencing its future development. By analyzing strengths, weaknesses, opportunities, and threats (SWOT), we aimed to comprehend both the restaurant's potential advantages and the challenges it faces. This introduction will provide a concise overview of the SWOT analysis results and their implications for the City Stay Apart Hotel Almaty's sustainability strategy Table 4 – SWOT Analysis of the restaurant at City Stay Apart Hotel Almaty Strengths Weaknesses The ideal location, surrounded by nature and parks, providing an attractive environment for visitors. To attract new customers and generate more revenue, the use of marketing strategies is not adequate. 2. Providing services of a restaurant and hotel complex in the form of apartments, which attracts both business tourists and family visitors. Problems related to the quality of service and customer satisfaction, which may negatively affect a restaurant's image. 3. Develop sustainable practices for the environment, e.g. use of locally and organically produced products, plastic reduction and deployment of energy efficient technologies. Decreased profitability and profit over the past years, which may indicate a lack of resource management and operating costs. Opportunities Threats 13 Introduction of innovative technologies, such as online table reservation systems and mobile ordering applications for food, in the management of restaurant businesses. 1. Competition with other hotel restaurants and free standing restaurants in the region, which may result in a decrease in market share and revenue. Develop environmentally sustainable practices, such as the use of organic and local products, the reduction of plastic use and the introduction of energy efficient technologies. The negative impact of economic and political factors on the tourism sector, which may reduce the demand for restaurant services. In order to meet the needs of different customer groups, including vegans, vegetarians and those with specific dietary preferences, we are expanding our food and drink range. The risk that a restaurant will lose customers because of unsatisfactory customer service and poor quality, which could have an impact on the establishment's reputation and revenue. Note – compiled by the authors based on the research conducted Analysis of the SWOT table for the City Stay Apart Hotel Almaty restaurant identifies key areas for improvement to ensure sustainable development. While the restaurant boasts strengths like a unique location and commitment to eco-friendly practices, weaknesses and threats require attention. One major area requiring improvement is the marketing strategy. The analysis reveals a lack of proactive marketing efforts, hindering customer acquisition and revenue growth. Developing more effective marketing strategies that leverage social media, targeted promotions, and affiliate programs is crucial. This will enhance the restaurant's visibility and attract new patrons. Furthermore, improving operational activities is vital for enhancing service quality and customer satisfaction. Implementing staff training programs, streamlining service processes, and adhering to stringent safety and quality standards can significantly boost the restaurant's reputation and foster repeat customers.While the restaurant demonstrates some commitment to environmental sustainability through practices like local and organic sourcing, reduced plastic use, and energy-efficient technologies, further progress is necessary. Developing and implementing additional eco-friendly practices, such as robust waste management systems, recyclable packaging, and reduced water and energy consumption, will minimize the environmental footprint and attract customers who prioritize sustainability. In conclusion, achieving sustainable development for the City Stay Apart Hotel Almaty restaurant hinges on actively improving marketing strategies, operational activities, and environmental sustainability practices. These improvements will not only enhance competitiveness but also position the restaurant as a leader in the sustainabilityfocused food service industry. In the context of restaurant sustainability, analyzing the costs associated with sustainable practices is crucial to assess their financial viability and potential benefits. This study aims to estimate the implementation costs of various sustainable practices at the City Stay Apart Hotel Restaurant. The table provided details the costs of specific 14 practices already in place. By analyzing the financial implications of these practices, this study aims to identify potential economic benefits associated with such investments. Table 5 – Costs of implementing equipment and tools for sustainable development Sustainable Development Practices Description Costs (tenge) Energy efficient lighting products Using LED lighting 150 000 Water saving equipment The use of water-saving faucets and toilets 200 000 Waste management Organization of a waste sorting system 100 000 Energy saving kitchen equipment Using energy-saving appliances 300 000 Inventory management program Optimizing the use of ingredients 80 000 Total costs: 830 000 Note – compiled by the authors based on the research conducted A number of sustainable practices, such as the use of LED lighting, water saving equipment, waste management, energy efficiency kitchen appliances and an inventory program have been put in place at City Stay Apart Hotel. In order to provide a more detailed analysis, we will consider each practice on its own: The analysis details the costs associated with implementing various sustainable practices at the City Stay Apart Hotel Restaurant. ● Replacing standard lamps with LED lighting significantly reduced energy costs, but the initial investment for purchase and installation was 150,000 tenge. ● Installing water-saving faucets and toilets decreased water consumption and utility bills, but required an upfront cost of 200,000 tenge. ● Implementing a waste sorting system optimized waste disposal and reduced transportation needs, with an initial cost of 100,000 tenge. ● Upgrading to energy-efficient kitchen equipment allowed for reduced energy consumption and resource conservation, at an initial cost of 300,000 tenge. ● Adopting an inventory management program facilitated the optimization of ingredient usage and reduced procurement and storage costs, with an initial investment of 80,000 tenge. ● An analysis of the costs associated with sustainable practices at City Stay Apart Hotel has shown that although investments are substantial, they will pay for themselves in the long term by reducing energy consumption, water use, waste management and inventory optimisation. These measures will also help improve the image of a restaurant, attract new customers and increase market competitiveness. 15 2. PROSPECTS FOR FURTHER DEVELOPMENT OF SUSTAINABLE DEVELOPMENT GOALS OF THE RESTAURANT INDUSTRY 2.1. IDENTIFYING POSSIBLE SOLUTIONS BASED ON THE APPLICATION OF SUSTAINABLE DEVELOPMENT GOALS IN THE CITY STAY HOTEL RESTAURANT The City Stay Hotel Almaty restaurant and hotel invests significant resources and effort in a sustainable development approach, taking steps that can contribute to the development of society and the protection of the environment. The Conscious Travel program was created, together with experts, to help you travel more consciously. The restaurant and hotel City Stay Hotel Almaty applies 24 out of 29 sustainable development approaches, being at level 2 in the Travel Sustainable program. Bbooking.com has calculated the contribution of the City Stay Hotel Almaty hotel and restaurant, which is based on sustainable development approaches. It should be noted that the CITY STAY COFFEE & BAKERY restaurant specializes more in breakfast. However, each hotel room has its own kitchen, which is equipped with kitchen furniture, appliances and utensils. This allows visitors to both use the restaurant’s services and cook their own food. In-room meal preparation allows guests to purchase the items they need or want, thereby reducing the likelihood of food waste and excess food. However, the restaurant can also offer brunch, lunch, dinner and afternoon tea upon request. Possible ways to apply sustainable development goals in the restaurant at the City Stay Hotel: 1) Zero waste menu - The zero waste menu represents a key strategy for the sustainability of the CITY STAY COFFEE & BAKERY restaurant at the City Stay Hotel. Despite its focus on breakfast, the restaurant also offers a variety of cuisines and food options, including local, Asian, European, as well as halal, vegetarian and dairy-free cuisines. Our recommendation for further progress in sustainability is to achieve minimal waste in the restaurant. Developing menus and culinary practices to minimize waste is at the forefront of restaurant staff and guests' efforts. - A zero waste menu involves using every part of the food to reduce food waste as much as possible. This approach involves not only using the edible parts of foods, but also planning food purchasing and preparation processes to maximize the efficiency of all ingredients. To implement this concept, it is important to pay attention to traditionally considered waste parts of food, such as stems and leaves of vegetables, fruit peels, bones and skins of meat, and use them to prepare various dishes and their components. - The benefits of creating a zero-waste menu for the City Stay Hotel restaurant include environmental responsibility, saving resources, attracting customers, increasing brand awareness and reducing negative environmental and social impacts. Integrating zero waste principles into a restaurant's menu and operational processes will not only help reduce its environmental footprint, but will also attract customers who value sustainable practices, an important step towards a sustainable and environmentally responsible business. 2)Discount on coffee in your own mug 16 The City Stay Hotel restaurant may provide a 10% discount on all take-away drinks in its mug purchased at CITY STAY COFFEE & BAKERY. To make the contribution even more significant, the restaurant can encourage customers to stop using disposable beverage cups, thereby contributing to the preservation of our planet. This is all the more relevant since the CITY STAY COFFEE & BAKERY restaurant has refused to use plastic drink stir sticks, plastic straws, plastic cups, plastic utensils and cutlery. Providing a discount on coffee when you have your own mug has several benefits for the restaurant: - Reducing the use of disposable packaging. This helps reduce the use of disposable cups and lids, which reduces the negative impact on the environment. - Attracting environmentally conscious customers. Environmentally conscious people may prefer a coffee shop that offers a discount for using their own mug, encouraging such eco-friendly initiatives. - Resource conservation. Reducing the use of disposables can also save resources for the coffee shop, such as cups and lids, and reduce waste disposal costs. - Attracting loyal customers. Regular customers who use their own mugs can become loyal knowing that they are receiving a discount for their contribution to the environment. - Social impact. Such an initiative can foster a community of people who share common values, such as caring for the planet, and strengthen the bonds between the coffee shop and its customers. Overall, offering a discount on coffee when you have your own mug is beneficial to both the business and the environment, and can attract more customers who share these values. 3) Billboard in front of the restaurant entrance. Installing a billboard in front of the restaurant entrance with an estimate of how much food has been thrown away in a certain period in order to reduce the amount of future food thrown away serves as a reference point when eating out and will allow for conscious food choices. Supplying a billboard with an estimate of how much food has been thrown away can be an effective way to increase awareness on this issue. It can include a message about the importance of combating food waste and possible ways to reduce it, such as using recyclable packaging or donating unsold food to charitable organizations. Ways that putting up a billboard estimating the amount of food thrown away can help a restaurant: - Raising awareness. A billboard with an estimate of discarded food will remind diners of the food waste problem, causing them to be conscious of their orders and portions. - Waste Reduction. Displaying specific numerical data on discarded food can incentivize a restaurant to improve inventory management and food preparation processes to reduce waste. - Increased customer loyalty. Patrons may perceive a restaurant's efforts to reduce emissions positively, which can lead to increased loyalty and repeat visits. - Attracting new customers. A restaurant that actively cares about food waste issues can attract new customers who appreciate such initiatives and choose to support socially responsible businesses. 17 - Positive public image. Participating in eliminating food waste will allow the restaurant to demonstrate its social responsibility and positive contribution to the community, which can improve its reputation. These measures can help the City Stay Hotel restaurant not only in reducing waste, but also in creating a positive image and improving relationships with customers and the community. 4) Donation of surplus food to farmers. We propose to donate surplus food to the farmer with whom the City Stay Hotel cooperates. The transfer of surplus food to the farmer with whom the City Stay Hotel cooperates can lead to a circular economy. This concept offers a new approach to production and consumption based on renewable solutions and business models. Closed loop economy approaches are particularly relevant in the context of global efforts to reduce CO2 emissions and projected resource scarcity. This can yield a number of beneficial outcomes: - Reducing food emissions. Transferring surplus food to the farmer will reduce the amount of food that would have been discarded due to unsaleability or expiration. This will help minimize food waste and make the hotel's business more environmentally sustainable. - Supporting the local community. Partnering with local farmers promotes local agriculture and supports local economies. Donating surplus produce to a farmer will further contribute to the local community. - Creating partnerships. Offering to donate surplus produce to the farmer can strengthen partnerships between the hotel and local suppliers. This can lead to longerterm and mutually beneficial collaborations, as well as increase the level of trust between the parties. - Reputation enhancement. Demonstrating concern for the social and environmental aspects of the business, including reducing food emissions, helps to improve the hotel's reputation with customers and the public. This can attract new customers who value sustainable and socially responsible practices. - Economic benefit. Donating surplus produce to a farmer can be economically beneficial as it avoids losses associated with food waste. It can also reduce waste disposal costs and improve inventory management. Overall, donating surplus produce to the farmer is both a practical solution to reduce emissions and a way to support the local community and improve the reputation of the business. Transferring surplus produce to the farmer helps to reduce food emissions and create a circular economy. This approach not only allows for more efficient resource management, but also promotes community development, supports local economies and improves the reputation of businesses. Thus, the transfer of surplus food to the farmer is not only an effective step in reducing emissions, but also a strategic initiative to create sustainable and responsible business models. 5)Utilization of local and seasonal products in City Stay Hotel restaurant. The use of local and seasonal products in the City Stay Hotel restaurant can represent an important strategy for achieving sustainability. Purchasing products from local farmers (which is already practiced at the hotel), markets and producers helps to support the local community, create partnerships and reduce carbon footprint by reducing 18 transportation distance. Moreover, using local produce ensures the freshness and quality of ingredients, which is important to the restaurant's high-end culinary experience. Seasonal produce, in turn, will allow the CITY STAY COFFEE & BAKERY restaurant to experiment with different flavors and textures, creating unique dishes that reflect seasonality and local culinary traditions. This encourages chef creativity and menu variety, which can attract new customers and satisfy regulars. In addition, utilizing local and seasonal products can be part of a restaurant's marketing strategy. Emphasizing quality and environmental responsibility attracts customers who value caring for the local ecosystem and want to support sustainable practices. Thus, this approach will not only contribute to the sustainability of the City Stay Hotel restaurant, but also create a competitive advantage in the food market. The use of local and seasonal products in the restaurant at City Stay Hotel has a number of significant advantages: - Quality and freshness of ingredients. Local produce is often of higher quality and freshness because it is harvested or produced just before delivery to the restaurant. This ensures tastier and more flavorful dishes, which increases customer satisfaction and the reputation of the establishment. - Supporting the local community. Purchasing products from local farmers and producers helps support the local economy and create partnerships with local suppliers. This helps strengthen ties to the community and create a favorable impression of the restaurant. - Environmental Responsibility. Using local products reduces transportation distances, which reduces the restaurant's carbon footprint and its negative impact on the environment. This is important for implementing sustainable practices and attracting customers who value environmental responsibility. - Stimulating creativity and menu variety. Seasonal produce allows chefs to experiment with different ingredients and create unique dishes that match the seasons and customers' taste preferences. This contributes to menu variety and attracts new customers. - Marketing Advantage. Emphasizing the use of local and seasonal products can be a key element of a restaurant's marketing strategy, appealing to customers who value quality and provenance. This helps to create a unique brand and differentiate itself from competitors in the food market. In conclusion, the use of local and seasonal products in the City Stay Hotel restaurant represents both a strategic decision for sustainability and a powerful tool for creating a unique experience for diners. This approach ensures high quality and fresh ingredients, supports the local community and reduces environmental impact. It also encourages chef creativity, menu diversity and can be a key element in a sustainability strategy, attracting customers who value quality, environmental responsibility and support for local producers. Overall, utilizing local and seasonal products not only contributes to a restaurant's success in today's competitive industry, but also sets the stage for longterm sustainability and prosperity. 19 2.2. PROPOSALS AND MEASURES FOR THE REALIZATION OF SUSTAINABLE DEVELOPMENT OBJECTIVES IN THE RESTAURANT INDUSTRY At the current stage of development, the Republic of Kazakhstan is considered a country that strives for sustainable economic development, strives to improve the work on improving the environment, expanding the use of renewable energy sources, cultivating a careful attitude to nature[Sentinel]. Because sustainable development in the country represents such conditions, resources and tools that are passed from generation to generation, the growth of people's living standards, the development of social economy, the natural potential of agriculture, cultural heritage, etc. One of the most important results of the diploma project is the substantiation of the position on the necessity to consider sustainable development from the point of view of reorientation of the whole complex of restaurant activities in conjunction with the active involvement of employees in the realized mechanisms. It is also important to structure the directions of transformation of the internal environment, the complex of activities and relationships with consumers when implementing the principles of sustainable development. The market of public catering in Kazakhstan and in the city of Almaty is a dynamically developing sector of economy. Given the growth of tourism and business tourism in the region, the demand for a variety of restaurant services is constantly increasing [Masalitin Forbes]. In recent years, there has been an increase in demand for healthy and environmentally friendly food. Restaurants offering dishes made from natural and organic ingredients, as well as vegetarian and vegan menus, are growing in popularity. With the growing interest in eco-friendly lifestyles, restaurants are increasingly committed to sustainability and reducing their environmental impact. This includes using local and organic products, reducing the use of plastic and adopting energy-efficient technologies. At the same time, however, there are techniques in the restaurant industry to mislead or deceive people through the use of greenwashing [greenwashing]. Greenwashing (environmental laundering) is a PR technique that misleads the public who expects and does not receive from the company environmental practices and environmental benefits of the product and services provided. Synonyms of the term "greenwashing" are such concepts as "greenwashing", "whitewashing" of reputation. Greenwashing is the opposite of "green marketing" ("ecological promotion"). The goal of greenwashing is to gain reputational and financial benefits from misleading and manipulating public opinion about the company's business practices and the benefits of a product or service. The main goal of greenwashing is to make more profit at a lower environmental cost. The term originated in the 1960s when the hotel industry developed one of the most egregious examples of greenwashing. They placed notices in hotel rooms asking guests to reuse towels to save the environment. Hotels have benefited from reduced laundry costs. Companies participate in greenwashing through press releases and commercials promoting their clean energy or pollution reduction efforts. In reality, the company may not be making a meaningful commitment to green initiatives. In short, companies that make unsubstantiated claims that their products are environmentally friendly or provide some green benefit are engaging in greenwashing. 20 The goal of greenwashing is to create a "positive" image of a company, brand, and product that supposedly complies with environmental laws, eco-norms, and people's environmental aspirations. Greenwashing can be an attempt to capitalize on the growing demand for environmentally friendly products. It can be accompanied by a "laundering" of damaged reputations for companies found to be environmentally unfriendly and non-compliant with environmental legislation. This leads to a desire to avoid high costs for re-equipment of production and change the business model, when companies do little for the environment, but only form a positive image, taking into account the requirements of environmental regulations, laws and public requirements So, the essence of greenwashing is "laundering" the image of the company, brand and product by manipulating the attention, opinion and loyalty of the audience of the product and brand, the public, society and government institutions. In practice, companies, understanding society's desire to protect the Earth's ecology and the audience's demand for compliance with environmental standards, introduction of modern environmentally friendly and lean production technologies, turnover of packaging and consumable parts of machinery and equipment, in practice and in fact reduce all this to a minimum and are only engaged in forming a certain image favorable to the public, spending large resources to form and popularize such an image "laundering" themselves in the eyes of consumers, society and the state. A greenwashing product goes through a process of renaming, rebranding or repackaging. Greenwashing products may convey the idea that they are more natural, healthier or chemical-free than competing brands, even though they are still completely, partially or fundamentally dangerous and not environmentally friendly. Greenwashing is promoted through press releases and commercials, through sponsorship and joint actions with environmentalists, through bribing officials and the expert community. The danger of greenwashing is that it can create the false impression that a company or its products are environmentally friendly. Greenwashing is often resorted to by companies using: - "dirty production techniques"; - raw materials that are not authorized for use in the production of such products; - raw materials extracted and processed using environmentally destructive technologies; - "dirty energy"; - companies dependent on non-renewable resources. Of course, not all companies engage in greenwashing. Some products are truly environmentally friendly. These products usually come in packaging that indicates the real difference between their contents and competitors' versions. Sellers of truly eco-friendly products are only too happy to detail the health benefits of their products. The All Birds website, for example, explains that the sneakers are made from merino wool, the laces are made from recycled plastic bottles, and the insoles contain castor oil. Even the boxes used for transportation are made from recycled cardboard. Based on global experience, for example, the U.S. Federal Trade Commission (FTC) helps protect consumers by enforcing laws designed to ensure a competitive and fair marketplace. The FTC offers the following recommendations[Fed.Trade.com] on how to distinguish true "green" products from "non-green" products: 21 - Packaging and advertising should explain the product's environmental claims in plain language and in readable type in close proximity to the statement. - The environmental marketing statement should indicate whether it applies to the product, the packaging, or just a portion of the product or packaging. - A product marketing statement must not exaggerate, directly or indirectly, environmental properties or benefits. - If a product claims an advantage over competitors, this claim must be substantiated. But nevertheless, there are many global trends in restaurant sustainability as more and more businesses realize that they need to do their part to protect the environment and remain competitive in the industry. We present suggestions for the restaurant industry that can effectively improve the strategy of implementing sustainability goals. They range from quick and easy starting points to long-term investments. Reducing energy consumption. In working to reduce energy consumption in a restaurant, a comprehensive program must be developed and implemented, starting with a thorough analysis of current energy consumption and ending with regular monitoring and updating of strategies to optimize the facility's energy efficiency. Important steps in this process include energy audits to identify key areas of energy consumption, installation of energy efficient equipment such as refrigeration and air conditioning units, and optimization of lighting using LED technology and natural light. Training staff to use energy efficiently and implementing monitoring and control systems to continuously monitor energy consumption is also an important aspect. An effective energy reduction program not only reduces a restaurant's operating costs, but also contributes to improving its environmental sustainability, which is an important competitive advantage and meets today's requirements for sustainable business. As an example, to develop a specific program to reduce energy consumption, it is recommended to inspect the premises and identify opportunities for energy savings. It is important to highlight the need to turn on heating and lighting throughout the night, and consider installing automatic lighting and encouraging staff to turn lights off at the end of the night. It is also recommended to implement an energy management system to track usage and identify areas of overspending, and consider switching to more environmentally friendly energy suppliers. Next, consider the benefits of developing and implementing a program to reduce energy consumption in a restaurant: 1. operating cost savings: Improving energy efficiency reduces the cost of electricity, gas, and other resources, resulting in lower restaurant operating costs and increased profitability. 2. Improved enterprise image: Restaurants that are concerned about environmental issues and energy efficiency gain a positive image in the eyes of customers, which can attract new visitors and increase the loyalty of existing audiences. 3. Sustainability compliance: Implementing an energy reduction program helps a restaurant meet today's sustainability standards and environmental responsibility requirements, which is important from both a business and public perception perspective. 4. Reducing environmental impact: Reducing energy consumption helps to reduce greenhouse gas emissions and other pollutants, which contributes positively to environmental protection and the fight against climate change. 22 5. Increased competitiveness: Restaurants adopting energy efficient practices can stand out in the market and attract the attention of potential investors, partners and customers, thus strengthening their position in the market. 6. Reduced dependence on fluctuating energy prices: Energy efficient solutions allow a restaurant to reduce its dependence on fluctuating prices of electricity and other energy resources, which increases its financial sustainability in the long term. These benefits underscore the importance and benefits of developing and implementing a program to reduce energy consumption in a restaurant, both economically and environmentally. So, energy efficient practices not only help to reduce operating costs and increase profitability of the enterprise, but also are an important element of its environmental sustainability and compliance with modern sustainability requirements. Developing and implementing a program to reduce energy consumption in a restaurant is a complex process that includes analysis of current energy consumption, installation of energy efficient equipment, lighting optimization, staff training and implementation of monitoring and control systems. An effective energy reduction program will not only bring economic benefits to the restaurant, but will also improve its image and contribute to the preservation of the environment. In general, the development and implementation of a program to reduce energy consumption in a restaurant is an important step towards sustainable business development, which will benefit both the enterprise itself and society as a whole. Going paperless. Going paperless in the restaurant industry is a significant milestone in the pursuit of sustainability and advanced technological solutions. This process involves moving away from the use of traditional paper menus, order forms and receipts to electronic and digital alternatives. Going paperless in the restaurant industry offers a number of benefits and opportunities. Firstly, it reduces paper consumption and therefore has a positive impact on the environment, which is in line with the principles of sustainability and concern for the environment. Secondly, it improves service efficiency as electronic orders and receipts can be processed faster and more accurately, and allows for service personalization according to customer needs. In addition, going paperless helps to reduce operating costs by reducing printing, storage and disposal of paper materials. However, going paperless can meet certain obstacles. Some customers may find it inconvenient to use electronic devices to place orders or receive receipts. In addition, data security and the protection of customers' personal information when using digital systems must be ensured. However, depending on your brand and service style, going paperless may not only be a logical but also a cost-effective solution. In general, it is recommended to start by replacing paper menus with digital menus to make a successful transition to paperless, but also consider other areas of paper use in the restaurant and explore opportunities to digitalize them. For example, using automated after-dinner surveys via email instead of paper review cards, and using payat-table technology to email receipts. You might also consider replacing paper napkins with linen napkins to help reduce waste and improve the restaurant's environmental footprint. We have looked at going paperless in the restaurant industry as an important step towards sustainability and utilizing modern technological solutions. By eliminating the use 23 of paper-based materials in favor of electronic and digital alternatives, restaurants can not only reduce paper consumption, but also improve service efficiency, reduce operating costs, and lower their environmental footprint. Going paperless represents an important step towards sustainability and environmental responsibility. This process allows restaurants to reach a new level of efficiency and competitiveness by providing convenience to customers, reducing costs and lowering environmental impact. So, going paperless needs to be considered in a way that is tailored to each restaurant and the needs of its customers. It is important to ensure flexibility and adaptability in the process of adopting new technologies, taking into account various factors such as the level of technological sophistication, customer preferences and data security. Overall, going paperless represents an important step in today's restaurant industry that helps improve environmental sustainability, efficiency and service quality. It opens up new opportunities for innovation and development, contributing to more sustainable and responsible business models in the food service industry. Reducing water consumption. Reducing water consumption in the restaurant industry is a key challenge in terms of sustainability and environmental responsibility. This process involves a range of activities and innovations to optimize water use and reduce wastage. Conducting a water audit is the first step in reducing water consumption in restaurants. It identifies key areas of water consumption, determines the causes of excessive use and develops strategies to reduce it. Installing efficient equipment, such as water-saving devices in kitchen equipment and plumbing fixtures, is one of the key ways to reduce water consumption. This reduces water consumption without compromising on the quality of service. Implementing water recycling and reuse systems also plays an important role in reducing overall consumption. This can include using reverse osmosis systems to purify water or collecting rainwater for irrigation and other needs. Training staff in the proper use of water resources is equally important. Conducting training and training programs on efficient water management helps raise staff awareness and encourages them to use water more economically. In addition, water conservation is an integral part of the concept of a sustainable restaurant. While some measures may require additional investment, they have significant environmental and resource-saving benefits in the long run. Reducing water consumption in the restaurant industry plays a key role in the sustainable development of businesses in this sector. By implementing a range of measures, including auditing water consumption, installing efficient equipment, implementing water recycling and reuse systems, and training staff in proper water management, restaurants can significantly reduce their water consumption, improve resource efficiency and reduce their environmental impact. Water conservation is also an important aspect of the green restaurant concept, with significant benefits for both the business and the environment as a whole. Although some measures may require additional investment, their implementation will pay off in the long run by reducing operating costs, reducing environmental impact and increasing the competitiveness of the enterprise. So, implementing measures to reduce water consumption in the restaurant industry not only helps to save resources, but is also an important step towards sustainable development and responsible business. In implementing these measures, it is necessary to take into account the peculiarities of each enterprise and its environment, 24 as well as to continue research and development of new innovative approaches to water management in the restaurant industry. Introduction of eco-friendly furniture. The introduction of eco-friendly furniture in the restaurant industry helps to reduce the negative impact on the environment and is also an important step towards sustainable development. This approach means selecting furniture made from environmentally friendly and sustainable materials and applying measures to reduce waste and environmental impact during its production and use. The first priority is to choose furniture made from recycled or renewable materials such as FSC (Forest Stewardship Council) certified wood, bamboo, recycled metal or plastic. These materials have a smaller ecological footprint and help reduce the negative impact on natural resources. When selecting furniture suppliers, you should favor companies that use energyefficient technologies and production methods that help reduce air and water emissions. Such furniture manufacturers may be more preferable for restaurants seeking to operate in an environmentally responsible manner. Additionally, restaurants can take steps to extend the life of furniture and reduce waste. This includes regular furniture maintenance and repair, as well as the ability to recycle and reuse furniture when it becomes obsolete. Supporting furniture recycling and reuse helps reduce waste and minimize environmental impact. In addition, attention to furniture selection and design is also important to the environmental sustainability of a restaurant business. Finding local furniture manufacturers that use eco-friendly materials helps reduce transportation costs and carbon footprint. Restaurateurs can also consider reusing materials and furniture from commercial construction projects, which helps reduce waste and optimize resources. From here, the use of eco-friendly furniture in the restaurant industry represents an integral part of a sustainability strategy. This approach helps to reduce negative environmental impact and create a more responsible business model. Choosing furniture made from sustainable materials and considering environmental criteria in its production not only reduces a restaurant's negative ecological footprint, but also contributes to the conservation of natural resources and environmental protection. In addition, applying measures to extend the life of furniture and reduce waste helps to reduce trash and minimize environmental impact. This ensures more efficient utilization of resources and contributes to the environmental sustainability of the restaurant business. Thus, integrating eco-friendly furniture into restaurant operations is not only in line with today's sustainable business requirements, but is also an important step towards a more responsible and environmentally conscious food service industry. The issue of sustainability in the restaurant industry is becoming increasingly important, and online marketing plays a key role in achieving this goal. Above all, it ensures that restaurants effectively engage with their target audience by drawing attention to their sustainable practices. It is important to create an online presence that reflects a commitment to environmental responsibility and sustainability. Marketing on the Internet. Marketing online allows restaurants to reduce the use of paper advertising and other materials, thereby helping to reduce their environmental impact. In addition, online advertising tends to be more targeted and effective, which helps restaurants reach a larger audience while reducing advertising costs and improving the performance of marketing campaigns. 25 Additionally, online marketing encourages restaurants to actively engage with customers, discuss their questions and suggestions, and spread the word about sustainable practices and achievements. This fosters a community interested in sustainability and strengthens ties with customers, which can lead to increased loyalty and repeat visits. It is also important to note that restaurant advertising should be environmentally friendly. In today's world, much of the marketing has already moved to the internet due to its wide accessibility and effectiveness. However, there are also ways to advertise a restaurant offline as well, minimizing the use of paper and promoting sustainability. Utilizing online marketing is an important tool for restaurants seeking sustainability. Not only does it help reduce environmental impact by minimizing the use of paper advertising, but it also helps to effectively communicate with the target audience. Creating an online presence that reflects a commitment to environmental responsibility helps restaurants draw attention to their sustainable practices and build long-term connections with customers, which can help increase loyalty and profits. In addition, online marketing is an effective way to raise awareness of a restaurant's sustainable practices and accomplishments. It creates an opportunity to actively engage with customers, discuss their questions and suggestions, which fosters a community interested in sustainability. Thus, utilizing online marketing not only contributes to sustainability goals, but can also be a key success factor and competitive advantage for restaurants in today's industry. Donation of unused food items. Donating unused food in the restaurant industry is an important aspect of sustainability. This practice not only reduces food waste, but also supports the local community. Identifying appropriate organizations such as charities, food banks, or homeless shelters contributes to the success of this sustainability strategy. An effective system for collecting and transferring unused food ensures its safety and quality when it is given to recipient organizations. Publicizing donation information on the restaurant's website and social media channels raises awareness and motivates customers to support this good cause. In summary, donating unused food in the restaurant industry not only helps reduce waste, but also reflects sustainability values such as caring for the community and responsible consumption. These practices are becoming an integral part of the sustainability strategy for restaurants looking to reduce their environmental footprint and strengthen their social responsibility. Adopting sustainable practices in the restaurant industry plays a crucial role in creating an environmentally responsible and socially conscious business. Striving to reduce waste, use resources efficiently, and support the local community not only helps the environment, but also improves a restaurant's reputation and appeal in the eyes of customers. Successful implementation of sustainable practices requires not only technical changes, but also changes in culture, mindset and behavior of employees and customers. Supporting local initiatives, training staff and actively engaging customers in sustainable practices will help create a favorable environment for the development of environmentally and socially responsible business. Delivery packaging. Improving delivery packaging in the restaurant industry plays a key role in the pursuit of sustainability. This strategy aims to reduce the negative 26 environmental impact associated with the use of packaging materials and to increase environmental awareness in the business. The introduction of improved delivery packaging includes the use of more environmentally friendly materials such as biodegradable materials, kraft paper or recyclable materials. This reduces waste and the environmental impact of disposal. In addition, improved packaging can be more resource efficient, which contributes to material and energy savings in the production process. For example, developing compact and lightweight packaging solutions helps to reduce the volume and weight of packaging, which in turn reduces transportation and storage costs. In addition, improved packaging can be more convenient for consumers and keep products safe during transportation. This contributes to a better customer experience and higher levels of satisfaction, which is important for retaining customer loyalty and attracting new ones. Practice confirms that packaging plays an important role in the challenges associated with sustainable food consumption[package]. Reducing the amount of packaging for delivery is integral to restaurant food sustainability. The overuse of packaging materials, especially single-use plastic, contributes significantly to environmental pollution. Minimizing packaging allows restaurants to reduce their environmental impact and address waste accumulation. In addition, reducing packaging helps to conserve valuable resources such as energy, water and raw materials, which helps to mitigate the environmental impact associated with their extraction and production. Overall, sustainability in the restaurant industry not only benefits the environment, but also contributes to the long-term sustainability of the business, enhancing competitiveness and meeting the needs of today's consumers. The implementation of sustainable practices is becoming an integral element of successful restaurant business in the modern world. 27 CONCLUSION Sustainable development is a development in which the current activities and fulfillment of the needs of the present society does not harm the next generations but finds a balance between them. It should be understood that thinking about the future does not mean making sacrifices or limitations in the present. The goal of sustainable development is to manage available resources in a way that fully meets the needs of today's society. Sustainability in the restaurant industry requires an integrated approach that includes many aspects such as efficient use of water resources, eco-friendly furniture and consumables, online marketing, donating unused food and improving delivery packaging. Adopting sustainable practices not only reduces negative environmental impacts, but also promotes more efficient and responsible business models. In addition, sustainability in the restaurant industry is not only environmentally but also socially important, as it fosters a community interested in sustainability and strengthens ties with customers. Implementing sustainable practices can also lead to increased customer loyalty, improved brand reputation, and increased competitiveness in the marketplace. Overall, implementing sustainable approaches in the restaurant industry not only contributes to environmental conservation and community well-being, but also opens up new business opportunities. Restaurants that integrate sustainability into their operations can not only reduce their ecological footprint, but also improve their financial performance and meet the growing demand for responsible consumption. 28 LIST OF SOURCES USED APPLICATIONS 1. How to create a more sustainable, environmentally-friendly restaurant https://www.youtube.com/watch?v=9aA9TOByPAI 2. Обеспечение устойчивого развития в ресторанной индустрии https://sigmaearth.com/ru/embracing-sustainability-in-the-restaurants-industry/ 3. Reviews of CITY STAY Apart-Hotel Almaty from real guests https://www.agoda.com/apart-hotel-citystay-almaty/hotel/almatykz.html?cid=1844104&ds=Ucb3FrW0Azehi6Qn 4. 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