The main issues of sustainability currently addressed by hoteliers are energy and water saving as well as solid waste management. However more efforts are needed to increase hoteliers' commitment towards addressing sustainable food waste management (SFWM) in their operation. This article aims to examine the level of knowledge hoteliers have regarding the implementation of SFWM, and their attitude towards the effort. The Langkawi UNESCO Global Geopark is the site for the case study. Data was gathered using structured and self-administered questionnaires, completed by 42 hoteliers on the island. In general, the main findings indicated a strong correlation (r=0.769) between knowledge and attitude towards SFWM among hoteliers who were mostly influenced by hotel policy to minimize food wastage, particularly by reusing quality leftover food. It was also found that hoteliers were better prepared during the early process of SFWM implementation as they had better control in reducing food waste. However, unsustainable food consumption patterns of customers still pose a challenge in managing food waste. In order to effectively minimize food waste, it is suggested that hoteliers apply the concept of green and sustainable practice for each of the activities related to food waste management. Concerted efforts are needed to seek innovative solutions to food waste management in the island for the sake of present and future sustainability.