Themed editorial: How is hospitality education embedding sustainable practices in their curriculum and program delivery? An Asian perspective

Like other industries, tourism and hospitality is a significant consumer of natural resources and as one of the world's largest employers, it is difficult to see how this situation can change as quickly as needed. Sanjay is also a keen researcher and he has published text books, presented papers at international conferences and published articles in the area of sustainability, gastronomy, culinary heritage, slow food and culinary tourism. During his early career he worked in management positions in the hospitality and retail sectors both in India and internationally with Taj Group of Hotels, Aramark Corporation (USA) and Compass Group among others.