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Restaurants without Bins: How Does a Circular Restaurant Operate?

Author

Listed:
  • 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)

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.

Suggested Citation

  • Sanna-Mari Renfors & Ted Wendt, 2024. "Restaurants without Bins: How Does a Circular Restaurant Operate?," Sustainability, MDPI, vol. 16(6), pages 1-12, March.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:6:p:2312-:d:1354999
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    References listed on IDEAS

    as
    1. Alan Murray & Keith Skene & Kathryn Haynes, 2017. "The Circular Economy: An Interdisciplinary Exploration of the Concept and Application in a Global Context," Journal of Business Ethics, Springer, vol. 140(3), pages 369-380, February.
    2. Kirchherr, Julian & Reike, Denise & Hekkert, Marko, 2017. "Conceptualizing the circular economy: An analysis of 114 definitions," Resources, Conservation & Recycling, Elsevier, vol. 127(C), pages 221-232.
    3. Ludovica Principato & Alessio Leo & Giovanni Mattia & Carlo Alberto Pratesi, 2021. "The next step in sustainable dining: the restaurant food waste map for the management of food waste," Italian Journal of Marketing, Springer, vol. 2021(3), pages 189-207, September.
    4. Franco Fassio & Chiara Chirilli, 2023. "The Circular Economy and the Food System: A Review of Principal Measuring Tools," Sustainability, MDPI, vol. 15(13), pages 1-22, June.
    Full references (including those not matched with items on IDEAS)

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