ESHT - Departamento de Humanidades
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Browsing ESHT - Departamento de Humanidades by Subject "Circular economy"
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- Circular economy in the restaurant sector: do practices go hand in hand?Publication . Melo, António; Azevedo, Daniel; Silva, Susana; Silva, Goretti; Figueiredo, Ana; Barreto Salgueiro de Melo, Carla IsabelThe growing importance of sustainability has led the restaurant sector to explore circular economy practices to reduce waste and improve resource efficiency. This ongoing study examines the correlation between the adoption of one circular economy practice and the implementation of another within the restaurant sector. The study aims to identify specific practices that are related and assess the extent of these associations. A quantitative methodology was used with a survey that evaluated the adoption of 22 circular economy practices. Data collection was conducted between June and September 2023, resulting in 304 responses. Data were analyzed using SPSS version 28.0 with factor analysis employed to identify patterns of practice adoption. The results reveal that while some practices are indeed implemented together, such as energy-efficient equipment being strongly associated with monitoring energy consumption, many other practices did not exhibit significant correlations. For instance, waste reduction initiatives and water-saving measures often appeared isolated, without a consistent implementation linked to other practices. This suggests that restaurants may focus on aspects of circularity while neglecting others, indicating a fragmented rather than integrated approach. The findings point to key areas, such as waste management and energy efficiency, where more strategic interventions could encourage a holistic adoption of circular economy principles. These patterns underscore the need for further investigation into barriers that prevent cohesive practice implementation and opportunities for aligning efforts across multiple sustainability dimensions.
- Moving toward sustainability and circular economy in the restaurant industryPublication . Melo, António; Azevedo, Daniel; Silva, Susana; Silva, Goretti; Maia, Beatriz; Camões, Henrique; Barreto Salgueiro de Melo, Carla IsabelThe 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.