Moving Toward Sustainability and Circular Economy in the Restaurant Industry

António Melo, Daniel Azevedo, Susana Silva (), Goretti Silva, Beatriz Maia, Henrique Camões and Carla Melo
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António Melo: CiTUR, ESHT, IPP
Daniel Azevedo: CiTUR, ESHT, IPP
Susana Silva: CEOS.PP, CiTUR, ESHT, IPP
Goretti Silva: CiTUR, IPVC
Beatriz Maia: ESHT, IPP
Henrique Camões: IPC
Carla Melo: CiTUR, ESHT, IPP

A chapter in Innovation and Creativity in Tourism, Business and Social Sciences, 2025, pp 113-127 from Springer

Abstract: Abstract The United Nations 2030 Agenda emphasizes reducing food waste through responsible consumption and production. The concept and principles of Circular Economy (CE) propose rethinking the entire food chain to minimize environmental impact. This chapter aims to characterize the adoption and implementation level of CE dimensions by restaurants in specified regions of Portugal. An exploratory quantitative study was performed through an online survey, with responses from 304 restaurants. Descriptive data analysis was performed with IBM SPSS 28.0. Key findings include significant food and beverage management practices, such as root-to-stem utilization and effective portion control. However, less emphasis is placed on practices like donating surplus food and promoting vegetarian options. Waste management practices, particularly waste separation, are widely adopted; however, energy and water-saving measures are lagging. The main conclusions highlight the need for increasing awareness, supportive governance, and investment in infrastructures to enhance CE adoption by restaurants and the food service industry. The results also advocate for collaborative efforts among stakeholders to overcome barriers and promote sustainable practices in the restaurant sector.

Keywords: Circular economy; Food waste practices; Restaurants; Sustainability; L83 (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-031-87019-4_8

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DOI: 10.1007/978-3-031-87019-4_8

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