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Sustainable Production and Consumption of Food. Mise-en-Place Circular Economy Policies and Waste Management Practices in Tourism Cities

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  • Mark Anthony Camilleri

    (Department of Corporate Communication, Faculty of Media and Knowledge Sciences, University of Malta, MSD2080 Msida, Malta
    The Business School, University of Edinburgh, 29 Bucchleuch Place, Edinburgh EH8 9JS, UK)

Abstract

Although previous researchers have explored the circular economy practices of different businesses in various contexts, currently, there are still a few contributions that are focused on the sustainable preparation and consumption of food in the tourism and hospitality industry context. Hence, this paper sheds light on case studies from hotels, restaurants, and cafes that are located in urban tourist destinations. This research suggests that catering businesses can implement a number of responsible initiatives by introducing preventative measures and recycling practices to curb food loss and the generation of waste. In conclusion, this contribution implies that there is scope for regulatory authorities and policymakers to encourage hospitality practitioners to engage in circular economy approaches and to incentivize them to minimize food waste in tourism cities.

Suggested Citation

  • Mark Anthony Camilleri, 2021. "Sustainable Production and Consumption of Food. Mise-en-Place Circular Economy Policies and Waste Management Practices in Tourism Cities," Sustainability, MDPI, vol. 13(17), pages 1-13, September.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:17:p:9986-:d:629958
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    Cited by:

    1. Tetiana Lebedenko & Tatiana Nikitchina & Hanna Shunko & Viktoriia Kozhevnikova, 2021. "Analysis of the state and development opportunities of hospitality industry on the example of Sergiivka resort (Ukraine)," Technology audit and production reserves, Socionet;Technology audit and production reserves, vol. 5(4(61)), pages 45-50.
    2. Viktoria Mannheim & Judit Lovasné Avató, 2023. "Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable," Sustainability, MDPI, vol. 15(15), pages 1-24, August.
    3. Uraiporn Kattiyapornpong & Morakot Ditta-Apichai & Chatchasorn Chuntamara, 2023. "Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand," Sustainability, MDPI, vol. 15(13), pages 1-19, June.
    4. Leslier Valenzuela-Fernández & Manuel Escobar-Farfán, 2022. "Zero-Waste Management and Sustainable Consumption: A Comprehensive Bibliometric Mapping Analysis," Sustainability, MDPI, vol. 14(23), pages 1-24, December.
    5. George E. Halkos & Panagiotis-Stavros C. Aslanidis, 2024. "How Waste Crisis Altered the Common Understanding: From Fordism to Circular Economy and Sustainable Development," Circular Economy and Sustainability, Springer, vol. 4(2), pages 1513-1537, June.
    6. Phemelo Tamasiga & Taghi Miri & Helen Onyeaka & Abarasi Hart, 2022. "Food Waste and Circular Economy: Challenges and Opportunities," Sustainability, MDPI, vol. 14(16), pages 1-30, August.
    7. João Tomaz Simões & Jakson Renner Rodrigues Soares & Xosé M. Santos, 2023. "A Conceptual Framework Proposal Regarding the Engagement of Hotels in the Modern Fight against Unsustainable Food Practices," Sustainability, MDPI, vol. 15(9), pages 1-20, April.
    8. Martina Bosone & Francesca Nocca, 2022. "Human Circular Tourism as the Tourism of Tomorrow: The Role of Travellers in Achieving a More Sustainable and Circular Tourism," Sustainability, MDPI, vol. 14(19), pages 1-35, September.

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