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0B0BFrom Plate to Planet: A Circular Economy Restaurant Model for Sustainable Tourism Through Resource Efficiency.

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Titel: 0B0BFrom Plate to Planet: A Circular Economy Restaurant Model for Sustainable Tourism Through Resource Efficiency.
Autoren: MASJHOER, Jussac Maulana
Quelle: Journal of Hospitality & Tourism Issues (JOHTI); 2025, Vol. 7 Issue 1, p85-102, 18p
Schlagwörter: ENVIRONMENTAL impact analysis, FOOD waste, CIRCULAR economy, ORGANIC wastes, SUSTAINABLE tourism
Abstract: This study explores how restaurants can adopt circular economy principles to mitigate environmental challenges, such as resource overuse and food waste generation, and contribute to sustainable tourism. The research conducted a life cycle assessment using the Resource Efficient and Cleaner Production (RECP) framework to identify and implement cost-effective, immediate actions in restaurants. The study found that RECP options like recording the weight of raw materials, measuring food waste, and segregating waste can significantly reduce food waste. Additionally, forming a team to control RECP implementation, improving staff knowledge of Occupational Health and Safety, and conducting regular inspections of electronic equipment is cost-effective and can be implemented immediately. Low-cost options include setting up organic waste processing and installing fire extinguishers. This research needs to be followed up with quantitative research that measures whether these practices can reduce waste generation and energy efficiency and have implications for saving restaurant operating costs. In addition, there is a need to adapt the RECP assessment to other restaurants so that the practices implemented can be generalized. [ABSTRACT FROM AUTHOR]
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Datenbank: Complementary Index
Beschreibung
Abstract:This study explores how restaurants can adopt circular economy principles to mitigate environmental challenges, such as resource overuse and food waste generation, and contribute to sustainable tourism. The research conducted a life cycle assessment using the Resource Efficient and Cleaner Production (RECP) framework to identify and implement cost-effective, immediate actions in restaurants. The study found that RECP options like recording the weight of raw materials, measuring food waste, and segregating waste can significantly reduce food waste. Additionally, forming a team to control RECP implementation, improving staff knowledge of Occupational Health and Safety, and conducting regular inspections of electronic equipment is cost-effective and can be implemented immediately. Low-cost options include setting up organic waste processing and installing fire extinguishers. This research needs to be followed up with quantitative research that measures whether these practices can reduce waste generation and energy efficiency and have implications for saving restaurant operating costs. In addition, there is a need to adapt the RECP assessment to other restaurants so that the practices implemented can be generalized. [ABSTRACT FROM AUTHOR]
ISSN:26875543
DOI:10.51525/johti.1654578