This report delves into the critical aspects of environmental management within the hospitality industry. It begins with an introduction to environmental audits as a key tool for assessing and improving environmental performance, differentiating them from environmental impact analysis. The report highlights the benefits of environmental audits, including safeguarding resources, ensuring legal compliance, and identifying cost-saving opportunities. A literature review examines current practices in the restaurant industry, including green designs, sustainable food sourcing, and waste reduction programs. Key areas such as energy management, water consumption, waste generation, insulation, and food miles are discussed in detail, providing insights into the environmental impact of various practices and potential solutions. The report emphasizes the importance of energy-efficient appliances, water conservation techniques, waste management policies, and the reduction of food miles to minimize the industry's environmental footprint. The provided references support the research and provide a foundation for the concepts discussed.