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SUSTAINABLE SUPPLY CHAIN INTEGRATION IN INDIAN LUXURY HOTELS: A FARM-TO-HOTEL MODEL FOR ENHANCING ENVIRONMENTAL AND ECONOMIC PERFORMANCE

AUTHORS:
Balaji M
Mentor
Moyeenudin H.M ,Ramesh T
Affiliation
School of Hotel &Catering Management, Vels Institute of Science, Technology and Advanced Studies, Pallavaram, Chennai, India.
DOI: 10.55041/ijsmt.v2i4.300
CC BY 4.0 License:
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Abstract

The growing emphasis on sustainability within the hospitality sector has encouraged Indian luxury hotels to adopt innovative supply chain practices that balance environmental responsibility with economic performance. This study explores the integration of a farm-to-hotel supply chain model as a strategic approach to achieving sustainable operations in Indian luxury hotels. The research aims to examine how direct sourcing from local farmers, reduced intermediaries, and improved traceability can enhance resource efficiency, minimize carbon footprints, and support rural livelihoods. Using a mixed-method approach, the study combines qualitative insights from hotel supply chain managers and local producers with quantitative analysis of operational and cost efficiencies. The findings indicate that farm-to-hotel integration significantly reduces transportation emissions, ensures fresher and higher-quality produce, and fosters long-term partnerships with local agricultural communities. Additionally, the model contributes to cost optimization through reduced procurement layers and waste minimization. The study proposes a conceptual framework linking sustainable procurement, green logistics, and stakeholder collaboration to improved environmental and economic outcomes. It concludes that adopting farm-to-hotel supply chains can serve as a competitive advantage for luxury hotels while promoting sustainable development within the broader food supply ecosystem in India.

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PUBLICATION DETAILS
Review Type:
Double-Blind Peer Review
License:
CC BY-NC 4.0
Volume/Issue:
Volume 02, Issue 04
Review Rounds:
2
Article Type:
Research Article
Publication Date:
Apr 15 2026
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M, B. (2026). Sustainable Supply Chain Integration in Indian Luxury Hotels: A Farm-To-Hotel Model for Enhancing Environmental and Economic Performance. International Journal of Science, Strategic Management and Technology, 02(04). https://doi.org/10.55041/ijsmt.v2i4.300

M, Balaji. "Sustainable Supply Chain Integration in Indian Luxury Hotels: A Farm-To-Hotel Model for Enhancing Environmental and Economic Performance." International Journal of Science, Strategic Management and Technology, vol. 02, no. 04, 2026, pp. . doi:https://doi.org/10.55041/ijsmt.v2i4.300.

M, Balaji. "Sustainable Supply Chain Integration in Indian Luxury Hotels: A Farm-To-Hotel Model for Enhancing Environmental and Economic Performance." International Journal of Science, Strategic Management and Technology 02, no. 04 (2026). https://doi.org/https://doi.org/10.55041/ijsmt.v2i4.300.

References
1.Xu, Xun, and Dogan Gursoy. “A Conceptual Framework of Sustainable Hospitality Supply Chain Management.” Journal of Hospitality Marketing & Management, vol. 24, no. 3, 2015, pp. 229–259. https://doi.org/10.1080/19368623.2014.909691

2.Modica, Patrizia Daniela, et al. “Consumer Perceptions towards Sustainable Supply Chain Practices in the Hospitality Industry.” Current Issues in Tourism, vol. 21, no. 3, 2018, pp. 358–375. https://doi.org/10.1080/13683500.2018.1526258

3.Duong, Ngoc-Hong. “Relationship of Social Sustainability, Operational Performance and Economic Performance in Sustainable Supply Chain Management.” Global Business and Finance Review, vol. 27, no. 4, 2022, pp. 46–64. https://doi.org/10.17549/gbfr.2022.27.4.46

4.Park, Eun-Sil, and Do-Young Choi. “Sustainable Supply Chain Activities and Competitive Advantage.” Journal of the Korea Academia-Industrial Cooperation Society, vol. 22, no. 11, 2021, pp. 671–680. https://doi.org/10.5762/KAIS.2021.22.11.671

5.Shahparan, Mohammad. “The Role of Local Supply Chains in Supporting Sustainable Tourism Development.” International Journal of Multidisciplinary Approach Research and Science, vol. 3, no. 2, 2025, pp. 411–417. https://doi.org/10.59653/ijmars.v3i02.1504

6.Kot, Sebastian, and Katarzyna Kozicka. “Supply Chain Management Evidence from Tourism Industry in Greece.” Journal of Environmental Management and Tourism, vol. 9, no. 4, 2018. https://doi.org/10.14505/jemt.v9.4(28).01

7.Changalima, Ismail A., and Honest Kimario. “Tourism Supply Chain Management: A Bibliometric Analysis.” Tourism Critiques: Practice and Theory, vol. 6, no. 1, 2025, pp. 18–35. https://doi.org/10.1108/TRC-03-2024-0010

8.Alonso, Abel Duarte, et al. “Sustainable Wine and Food Products as Precursors of Sustainable Tourism.” Current Issues in Tourism, 2025. https://doi.org/10.1080/13683500.2025.2563045

9.Vu, Oanh Thi Kim, et al. “Nurturing Supply Chain Relationships in Tourism and Hospitality.” Tourism Recreation Research, 2025. https://doi.org/10.1080/02508281.2025.2545804

10.Abdelhamid, Karim Sayed. “Circular Economy Pathways for Sustainable Hospitality.” International Journal of Scientific Research in Humanities and Social Sciences, 2025. https://doi.org/10.32628/IJSRHSS2525032
Ethics and Compliance
✓ All ethical standards met
This article has undergone plagiarism screening and double-blind peer review. Editorial policies have been followed. Authors retain copyright under CC BY-NC 4.0 license. The research complies with ethical standards and institutional guidelines.
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