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Circular economy in the restaurant sector: do practices go hand in hand?

2025Conference paper Open access
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dc.contributor.authorMelo, António
dc.contributor.authorAzevedo, Daniel
dc.contributor.authorSilva, Susana
dc.contributor.authorSilva, Goretti
dc.contributor.authorFigueiredo, Ana
dc.contributor.authorBarreto Salgueiro de Melo, Carla Isabel
dc.date.accessioned2025-05-05T11:03:24Z
dc.date.available2025-05-05T11:03:24Z
dc.date.issued2025
dc.description.abstractThe 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.por
dc.identifier.doi10.34190/ictr.8.1.3507
dc.identifier.urihttp://hdl.handle.net/10400.22/30007
dc.language.isoeng
dc.peerreviewedn/a
dc.publisherAcademic Conferences International Limited
dc.relation.hasversionhttps://papers.academic-conferences.org/index.php/ictr/article/view/3507
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCircular economy
dc.subjectRestaurant
dc.subjectWaste reduction
dc.subjectWater-saving
dc.titleCircular economy in the restaurant sector: do practices go hand in hand?por
dc.typeconference paper
dspace.entity.typePublication
oaire.citation.conferenceDate2025
oaire.citation.conferencePlaceJyväskylä, Finland
oaire.citation.endPage165
oaire.citation.startPage162
oaire.citation.titleProceedings of the 8th International Conference on Tourism Research, ICTR 2025
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameMelo
person.familyNameAzevedo
person.familyNameSilva
person.familyNameBarreto Salgueiro de Melo
person.givenNameAntónio
person.givenNameDaniel
person.givenNameSusana
person.givenNameCarla Isabel
person.identifierAAK-5519-2021
person.identifier.ciencia-id641C-F631-B306
person.identifier.ciencia-idE919-5466-E4F7
person.identifier.ciencia-id4612-971F-315C
person.identifier.orcid0000-0001-7572-0545
person.identifier.orcid0000-0003-1236-5261
person.identifier.orcid0009-0005-9892-9794
person.identifier.orcid0000-0003-3097-4108
person.identifier.scopus-author-id37124474900
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