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R3(Reduce, reuse and recycle) plays an essential role in maintaining the Environment and eventually gives the Hotel Industry sustainable benefits. The research shows that hotels and restaurants must implement better waste management practices to benefit them and indi-rectly make the guests and consumers aware. This medium is qualitative research done by random sampling of consumers and specified restaurants and hotels with the questionnaire as a sampling tool. A chef must develop better R3 practices and bring existing R3 methods to others' notice to promote sustainable waste management. The finding further indicates that hotels and restaurants are happy with following R3, and they need to showcase to the world that they are following the practices and how they benefit the Environment in the way of sustainable waste management. This research article encourages hoteliers to become envi-ronmentally friendly increasingly to support the cause, and The research also includes the findings of other authors on the parallel lines to the objectives. 75% of the organizers ob-served the impact of R3 implementation in the different costs and positive rise in controlling food cost which reflects in particular percentage hike of profit, all the expenditure towards the system changes of R3 needed to be considered as Asset cost to have it reflected in the savings and incomes. 42% of owners of environmentally friendly restaurants observe that food cost is reducing up to 5% savings. Restaurants should prioritize convenient, eco-friendly practices and implement them one by one once they achieve success in the previous eco-friendly practice Scope of this study is limited to Pune city.

R3 Practices by the Restaurants and Hotel Industry for Sustainable Waste Management in Pune