Global Journal of Science Frontier Research, H: Environment & Earth Science, Volume 23 Issue 5

VI. C onclusion Sustainability can be defined as the development that meets the needs of the present without compromising the ability of future generations to meet their own needs and is prevalent in all areas of business today. The triple bottom line of sustainability need to be implemented in companies if they want to survive in today’s market. We have reached a point where companies need to adapt their strategies (operations, processes etc) to the meet the sustainable development goals, else they will not be able to survive. Proper environmental practices would endow the reduction of water use, energy use, resource use, chemical use, wastewater and solid waste generation which will lead to having better environmental performance. Social practices would enable to inculcate sustainable culture at workplace, improve working conditions, increase safety at work, discontinue harassment, anti discrimination, prevent long working hours, improve compensations and encourage collective bargaining, thus, having better social performance. Decent economic practices such as local investments, support local economy, improve access to education and training would enable to having better social performance. Governance practices such as sustainability reporting and stakeholder engagement would enable to have better sustainability performance. As it is, the business models currently being used by the food industry needs to be rethought and redesigned, taking into consideration the key sustainability elements, as discussed in this paper. The proposed practices in this research work should be used a support to industry practitioners within the food industry to integrate sustainability practices in their day to day operations. 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