| Summary: | Sustainability is becoming an indispensable and concerning issue for firms in today's business environment. Especially in the food and restaurant sectors. Sustainability focuses on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this study focuses on the current practices of sustainable facilities in restaurants and lodging businesses in Kurdistan Region, Iraq. The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones. The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency. The main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors)
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