Smart packaging is one of the most important innovative tools in the field of food technology to reduce food waste in hotel and service establishments. It is also a means for service establishments to improve their sustainable institutional performance in all aspects. Therefore, the research highlights the extent to which the environmental factors of the TOE framework influence achieving sustainable performance.Data collected from a random sample of 337 employees of five-star hotels in Sharm El-Sheikh. The results found a positive and significant effect of environmental factors (environmental uncertainty and competitive pressure) on sustainable performance through the mediating role of reducing food and beverage waste, while uncertainty in standards negatively affected performance through the presence of food and beverage waste as a partial mediator. The results also found a positive and significant impact of reducing food and beverage waste on the sustainable performance of hotel establishments. The current research recommends the necessity of activating training programs for employees of the Food and Beverage Department on the importance of the environment as a prominent part of the service community, studying the necessity of environmental attention in service establishments, activating the supervisory role to preserve the surrounding environment and activating environmental culture programs for employees of hotel establishments.