1 Introduction; Part 1: The Theory of Responsible Business; 2 The reasons for doing good; 3 Defining good - the principles of responsible business; 4 Good in the context of hospitality; Part 2: The Environment; Principle 1: Avoid wasteful use of resources and protect and, where possible, improve the environment; Principle 2: Prepare for the (un)expected; Principle 3: Develop products that are responsible and can be operated responsibly; Part 3: People and communities; Principle 4: Develop mechanisms to take full account of the views of people and communities

Principle 5: Embed responsible business practices throughout the supply chainPrinciple 6: Engage employees and customers in actions that support environmental, economic and social wellbeing; Principle 7: Contribute to the development of public policy that promotes environmental, social and economic wellbeing; Part 4: Fairness and transparency; Principle 8: Define responsible business values and communicate good practice; Principle 9: Build trust through transparency; Part 5: Leadership and Future Directions; Principle 10 : Take responsible business to the heart of the company

5 A Faustian bargain? Afterword; Glossary of terms; List of acronyms; Index; Figure 1: We would need five of these to sustain a global population living at US standards; Figure 2: Food accounts for almost one quarter of the ecological footprint; Figure 3: The responsible business lingo; Figure 4: Where tourism and hospitality meet; Figure 5: The evolution of the responsible business concept; Figure 6: Doing good - business attitudes towards responsibility. Adapted from Hollins (n.d.); Figure 7: The emergence of responsible hospitality

Figure 8: McDonald's keep responsible business at the forefront of customers' minds Figure 9: Social and environmental criteria integrated into IFC Investment Decisions; Figure 10: Growth depends on the burgeoning middle class; Figure 11: The main inputs and impacts of hospitality businesses; Figure 12: Average energy consumption in a full service restaurant, USA.; Figure 13: Number of leading hospitality businesses with a commitment to reducing carbon emissions on website or in published 'responsible business' report.

Figure 14: Using energy monitoring data to manage consumption within Accor (UK and Ireland) hotelsFigure 15: Carbon emission reductions at apetito; Figure 16: Water consumption benchmarks developed by SydneyWater for restaurants. This study also produced benchmarks for other hospitality business types.; Figure 17: In-house benchmarks for water used by Scandic Hotels; Figure 18: Water - a cause for concern; Figure 19: Typical waste compositions from different UK profit sector hospitality establishments; Figure 20: The waste minimisation hierarchy

Figure 21: Green Start Benchmarking and Reporting System