In today's society, the catering industry is closely linked to people's daily lives, providing them with a rich and diverse culinary experience. However, with the rapid advancement of urbanization and the continuous improvement of people's quality of life, the rapid development of the catering industry has also brought environmental problems such as oil fume pollution. In response to the expectations and policy requirements of the general public, more and more catering enterprises are actively establishing and implementing environmental management concepts, integrating environmental protection concepts into their business activities to achieve sustainable development. This article explores the promotion and practice of environmental protection concepts in the commercial catering industry. Catering enterprises can achieve environmental protection by adopting energy-saving technologies and equipment, optimizing water resource management, and emphasizing the classification and treatment of waste. The promotion and practice of environmental protection concepts in the commercial catering industry not only helps to reduce environmental pollution and resource waste, but also enhances the social responsibility and competitiveness of enterprises. In the future, with the continuous improvement of environmental awareness and further policy support, it is believed that more catering enterprises will actively join the ranks of environmental protection and jointly promote the green and sustainable development of the catering industry.

Siqi Zhao. The Promotion and Practice of Environmental Protection Concept in Commercial Catering Industry. Academic Journal of Business & Management (2024) Vol. 6, Issue 10: 122-126. https://doi.org/10.25236/AJBM.2024.061020.

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