Although previous researchers have explored the circular economy practices of different businesses in various contexts, only a few papers have focused on the sustainable preparation and consumption of food in the tourism and hospitality industry. This paper sheds light on case studies from hotels, restaurants and cafés that are located in urban tourism destinations.
This research suggests that catering businesses can implement a number of responsible initiatives by introducing preventive measures and recycling practices to curb food loss and the generation of waste. In conclusion, it finds that there is scope for regulatory authorities and policy makers to encourage hospitality practitioners to minimise food waste.
The project EffiSludge for LIFE has found a way to clean industrial wastewater with significant environmental benefits. The project team has developed an integrated wastewater treatment method that takes an "industrial symbiosis" approach where the waste from one sector becomes a resource for another.
On 21 January 2022 the ECESP Coordination Group 2020-2023 attended its third meeting which focussed on summarising the numerous achievements from the past year, including the recent Dubai Expo and what the ECESP had achieved there, its future plans and the 2022 programme.
Cities and local areas play a major role regionally in promoting the launch and implementation of systemic changes needed for the transition towards a circular economy. The ECESP Leadership Group on Cities and Regions focuses on this approach. In 2021, three meetings and two EU Circular Talks (EUCT) were organised.
