The key cause of various environmental hazards, such as climate change, loss of biodiversity, deforestation and weakening of ecosystem services, is the unsustainably high use of resources, and the quality of life and business around the world will be permanently impaired as a result.The world economy currently uses resources equal to the amount of one and a half planets for the global production and absorption of waste, with this figure estimated to reach the amount of two planets by 2030. This thesis aims to further contribute to the analysis of the pressing problem and present a possible solution. The goals of this research refer to the definition of basic terms and examples of green business in tourism as well as the characteristics of zero waste companies and facilities. Every company that is considered green, from micro-enterprises to large corporations, shares a common proactive approach towards minimizing waste, reducing the share of CO2 production and avoiding any practices harmful to the environment and future generations. Such companies understand the effects of a cause-and-effect relationship where every business decision or policy they make can have a positive or negative effect on the environment. Tourism is the cause of the world's largest leisure-time population movements, and thus large consumption and exchange of goods and services. As a carrier of change, green tourism should: optimally use environmental resources that are a key element of tourism development, maintain necessary ecological processes and help preserve natural resources and biodiversity; respect the socio-cultural authenticity of the host communities; and ensure long-term, sustainable, economic operations, providing socio-economic benefits equitably distributed among all stakeholders of the host community. The Zero Waste movement implies the preservation of all resources through responsible production, consumption, reuse and repair of products, packaging, and materials without igniting and discarding surpluses on land and water surfaces or in the air, which would be a threat to the environment or human health. It examines the entire life cycle of products and materials, highlighting inefficiencies and unsustainable production and consumption practices. From resource extraction to production to consumption and waste management, the aim is to close the entire loop, redefine the concept of waste and ensure that resources remain in use as long as possible before returning to the land with little or no environmental impact. The characteristics of the zero waste principle consist of the so-called 5Rs, which are made up of the words: refuse, reduce, reuse, recycle and rot. The main goal of this research includes an example of the implementation of the zero waste concept of business in tourism through the business case of the ZAROW hospitality facility. ZAROW is a green, zero waste business case conceived by the author and structured in the form of a business plan. Through its analysis, the used methodology of the business plan, business idea, information about the entrepreneur and description of the business activities, the starting point of the idea, location analysis, employee structure analysis, description of the investment structure, market analysis, economic-financial analysis, analysis of the social impact of the project and business marketing strategy are made. In addition are case limitations and recommendations for future green entrepreneurs, together with numerous tabular financial analysis calculations added to the appendices of this thesis.