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Cooking up a sustainable future: insights of circular economy in the restaurants

2024Conference object Open access
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dc.contributor.authorMaia, Beatriz
dc.contributor.authorSilva, Susana
dc.contributor.authorMelo, António
dc.contributor.authorSilva, Goretti
dc.contributor.authorAzevedo, Daniel
dc.contributor.authorCamões, Henrique
dc.contributor.authorMelo, Carla
dc.date.accessioned2024-03-13T14:08:03Z
dc.date.available2024-03-13T14:08:03Z
dc.date.issued2024
dc.description.abstractRestaurants increasingly prioritize promoting sustainability within their kitchen’s operations, focusing their offers on valuing raw materials as a central point of gastronomy, thus highlighting the importance of local, responsible consumption and respect for nature and the environment. The Circular Economy (CE) emerges as a new sustainability paradigm, uncovering valuable opportunities for organizations and customers, in harmony with the environment. This study aims to characterize good sustainable and circular practices in the restaurant sector, understanding how endogenous products can enhance food waste reduction. Through a qualitative methodology, nine semi-structured exploratory interviews were carried out with restaurant experts, to gain in-depth knowledge into sustainable and CE practices used in restaurants. By conducting a thematic analysis, three main themes emerged 'Positioning and Branding,' 'Circular Economy,' and 'Product and Food Waste'. 'Positioning and Branding' covers the evolution of an eco-conscious mindset in organizations, from the inception of sustainable thinking to the imperative for change. It emerges from the categories: ´Organization, actions, and partnerships’, ‘Challenges and success factors’, and ‘Awareness’. The theme 'Circular Economy,' presents circular practices within daily restaurant operations, their understanding of circular concepts, and the progress made in adopting these behaviors. It arises from three categories: ‘Circularity’, ‘Resource Management’ and ‘Transition’. The 'Product and Food Waste' theme addresses concerns related to product and food waste, including supplier selection, innovative gastronomic offerings, and food waste minimization strategies. It is based on the categories: ‘Suppliers and Raw Materials’, ‘Food Waste Minimization”, and ‘Gastronomic Offer’. The findings reveal a growing awareness of the need for sustainability and circular practices in the restaurant sector. Organizations are actively seeking ways to reduce food waste, optimize sourcing, best operating procedures and offer more sustainable menus representing significant progress toward a more sustainable future in the restaurant business.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.34190/ictr.7.1.2131pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/25164
dc.language.isoengpt_PT
dc.publisherAcademic Conferences International Limitedpt_PT
dc.relation.publisherversionhttps://papers.academic-conferences.org/index.php/ictr/article/view/2131pt_PT
dc.subjectCircular economypt_PT
dc.subjectSustainabilitypt_PT
dc.subjectRestaurant sectorpt_PT
dc.subjectPortugalpt_PT
dc.titleCooking up a sustainable future: insights of circular economy in the restaurantspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCape Town, South Africapt_PT
oaire.citation.endPage179pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage173pt_PT
oaire.citation.titleProceedings of the 7th International Conference on Tourism Researchpt_PT
oaire.citation.volume7pt_PT
person.familyNamesilva
person.familyNameMelo
person.familyNameAzevedo
person.familyNameBarreto Salgueiro de Melo
person.givenNamesusana
person.givenNameAntónio
person.givenNameDaniel
person.givenNameCarla Isabel
person.identifierAAK-5519-2021
person.identifier.ciencia-idA71E-FBE0-F333
person.identifier.ciencia-id641C-F631-B306
person.identifier.ciencia-idE919-5466-E4F7
person.identifier.ciencia-id4612-971F-315C
person.identifier.orcid0000-0003-4760-7662
person.identifier.orcid0000-0001-7572-0545
person.identifier.orcid0000-0003-1236-5261
person.identifier.orcid0000-0003-3097-4108
person.identifier.ridE-8423-2017
person.identifier.scopus-author-id57203104518
person.identifier.scopus-author-id37124474900
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication19ab22db-78fa-4948-b820-434b46de1d9b
relation.isAuthorOfPublicatione6cb93a4-31f2-44b7-87cd-9227a5690ca2
relation.isAuthorOfPublicationbc11fc1a-4d6a-43f2-99f0-5290c01a1451
relation.isAuthorOfPublication7864cb13-fe5c-4fff-ac66-454a0a4221cd
relation.isAuthorOfPublication.latestForDiscovery19ab22db-78fa-4948-b820-434b46de1d9b

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