Restaurants without Bins: How Does a Circular Restaurant Operate?

Sanna-Mari Renfors () and Ted Wendt
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Sanna-Mari Renfors: Center for Tourism Business Development, Satakunta University of Applied Sciences, Satakunnankatu 23, 28130 Pori, Finland
Ted Wendt: EcoFoodCentre, Håven 2, 19341 Sigtuna, Sweden

Sustainability, 2024, vol. 16, issue 6, 1-12

Abstract: The circular economy is seen as a potential solution to tackle the environmental concerns of the restaurant industry, offering a set of practices to support the industry in achieving more efficient use of resources and becoming more sustainable. However, studies that focus on the circular economy as a theoretical framework in the restaurant context are scarce. Thus, this study aims to increase understanding of how a circular restaurant operates in practice and provide insight into the circular transformation of restaurants. This article adopts a qualitative, multiple case study methodology, assessing six pioneer restaurants fully embracing a circular economy. The results show that a circular restaurant can be defined as a restaurant based on a systemic design that eliminates waste and keeps materials in circulation. A circular restaurant redesigns and reverses the supply chain, designs circular menus, is committed to closed-loop cooking, and reprocesses the remaining waste. In addition, a circular restaurant features a circular approach to interior design and embraces its social capital. The article includes various practical implications for chefs who can lead the transition to a more circular food system by adopting relevant practices.

Keywords: circular economy; circular practices; hospitality operations; restaurant management; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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