Sustainability initiatives, whilst a prominent feature in hospitality, are predominantly focused on efficiencies and cost reduction rather than integrating social, environmental and economic sustainability. This is challenging. Environmentally, savings potentials are not achieved as initiatives are primarily economically focused. Socially, there is a lack of attention paid to overall employee wellbeing and to understanding employee behaviours towards achieving sustainability goals. Evidence suggests that employee behaviours may not always support organisational sustainability goals however reasons have not been properly investigated. Using the concept of environmentally counterproductive work behaviours (eCWBs) the purpose of this research is thus to understand antecedents of unsustainable behaviours of hospitality employees. The research focuses on housekeepers for two reasons: the high environmental impact of individual employee behaviour and its associated working conditions, including extremely physical and arduous tasks, time pressures, and quality demands.