Operationalizing Sustainability: A Case Study of Roseate House’s Approach to Sustainable Cuisine

Sustainability in hospitality, particularly in food and beverage operations, has become a critical focusas consumer awareness of ethical and environmental issues grows. This study examines how RoseateHouse integrates sustainability into its culinary practices through locally sourced ingredients, organicfarming, hydroponics, and in-house oil processing. Using a mixed-methods approach, qualitativeinsights from key stakeholders and quantitative survey data analyzed via SPSS reveal a strong guestpreference for ethical sourcing, ingredient transparency, and eco-conscious dining. Employees alsoperceive sustainability as beneficial for food quality, efficiency, and brand reputation, thoughchallenges such as supply chain inconsistencies and cost constraints persist. The study highlights therole of guest engagement strategies—interactive experiences, education, and transparency—inenhancing customer loyalty. Strategic recommendations include strengthening supplier networks,expanding guest education programs, leveraging AI-driven procurement, and scaling hydroponicfarming. These insights provide valuable implications for balancing sustainability with profitabilityand innovation in luxury hotel gastronomy.