The main goal of this paper is to analyze the use of short food supply chains among hotels on the island of Brač, Croatia, their views on sustainability and the conditions under which they use short food supply chains. In the theoretical part of the work, the concepts of sustainable development and sustainable tourism on the islands are systematized. After that, the concept of short food supply chains was introduced, as a support to the sustainable development of islands and island tourism. Furthermore, spatial, sociodemographic and economic indicators of the island, analysis of island hotels and an overview of the current situation with the development of short food supply chains on the island are provided. The empirical part of the work was conducted using a questionnaire on a sample of hotels on the island of Brač. From the results of the conducted research, it is evident that cooperation between the hotels and island farmers definitely exists. The overall level of satisfaction of the hotel's needs with local foods is at a moderate level. With regard to the size and ownership of the hotel, there are no differences in the motives for choosing local manufacturers, while in terms of the hotel category, there is a difference in the form of five-star hotels that value flexible payment methods more. Regarding the contribution of short food supply chains to the economic, social and environmental sustainability of the island and island tourism, a high level of attitude was found for all claims, except for the claim of reducing food waste in the framework of environmental sustainability.