Quick service restaurant (QSR) business is increasingly facing demand to take up sustainability. This is because of increasing stakeholders’ awareness, environmental degradation which ultimately hinders industry growth, legal requirements, necessity of expanding business and self-moral conscience towards environment. Sustainability practices taken up by the Quick service restaurants have seen drastic reduction in the harmful return of resources to the nature and exponential growth in their revenue and reputation. Sustainability practices is a way to use resources of the nature without compromising it in any way. The paper aims to seeks to provide information on types of sustainability practices that are been exercised in the Quick Service Restaurants across the world through the research question of what are the sustainability practices that are been followed by the QSRs. Methodology: This literature review studies have been conducted based on sustainability practices in QSRs using recent and top journals of tourism and hospitality. As such, this study summarized for understanding of sustainability practices that align with the Sustainability Development Goals (SDG) 2030 and represents sustainable practices before and during covid-19 and current trends in QSR industry.