The concept of sustainable development begins to be implemented in every part of the value chain activities of a modern enterprises. The purpose of this paper is to show how sustainability has been implemented in the business of the food industry, as well as its ecological, social and economic component. Sustainable development becomes a necessity in business at a global, local and institutional level, keeping in mind the welfare of future generations and the planet Earth. The primary goal of the food industry is to meet the nutritional needs of humans. In the nature of its business in the first place would be to improve the quality of life of people, remove social and economic inequalities that prevent the equal availability of its products to all consumers, care for the environment and the use of safe sources of food and food supplements that do not pose a threat to man and nature. The reality is, however, different, and the food industry for its business owner has only economic benefit - profit. This fact for the result has generation of the 21st century diseases, the big gap between the rich and the poor in the availability of food, as well as the problems of food waste disposal and over-pollution of the environment. The food industry is not on the road to sustainable development, which is a major problem with regard to its function and importance in society.