A Self-Assessment Tool for Evaluating Circular Economy in Food Service Establishments

Ángel Peiró-Signes (), Marival Segarra-Oña, Joaquín Sánchez-Planelles and Oscar Trull
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Ángel Peiró-Signes: Universitat Politècnica de València
Marival Segarra-Oña: Universitat Politècnica de València
Joaquín Sánchez-Planelles: Universitat Politècnica de València
Oscar Trull: Universitat Politècnica de València

A chapter in Synergizing Management, Culture, and Arts for Tourism Development - Vol. 1, 2026, pp 21-37 from Springer

Abstract: Abstract The environmental pressures associated with food service operations have intensified the need for circular strategies tailored to this sector. Addressing this urgency, the present chapter proposes a structured framework for assessing the circular performance of food service establishments (FSEs). The model, rooted in sector-specific realities, responds to the current fragmentation in circular economy (CE) evaluation tools by establishing a standardized set of indicators and criteria. These indicators span six essential dimensions: Circular Planning, Energy, Water, Waste, Food Waste, and Sustainable Sourcing, forming the basis of a self-assessment tool intended for practical use by operators and managers. Unlike existing frameworks that often lack industry relevance, this tool considers the operational nuances of FSEs, such as variability in food procurement, high levels of perishables, and customer-driven service patterns. Designed as both a measurement guide and an action-oriented resource, the tool incorporates quantifiable metrics alongside a repository of best practices. It enables FSEs to monitor their current practices, align with regulations, and anticipate future sustainability demands through adaptive planning. In doing so, the tool empowers establishments to not only quantify their environmental performance but also implement meaningful changes grounded in circular economy principles.

Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-032-17545-8_2

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DOI: 10.1007/978-3-032-17545-8_2

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