Abstract
The concept of business sustainability has received considerable attention from both practitioners
and academicians in recent times and the concerns related to environmental protection have brought changes
in consumer demands and behaviors (Mendleson and Polonsky, 1995; Ottman, 1992). In that context the
supply-side of the tourism industry is making effort to adopt sustainable practices (Griffin and Delacey,
2003; Zimmer et al., 1994;) and, gradually, going green is believed to be an effective competitive frame in
the hospitality industry (Han et al., 2009; Manaktola and Jauhari, 2007; Wolfe and Shanklin, 2001).