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.

ChangeMakers is a magazine published by Circularities together with Circl/ABN Amro Bank. Readers can learn about working methods and practical examples of circularity from directors, designers, buyers and marketing specialists from companies like Philips, Bugaboo, Fairphone and Mitsubishi.

The magazine aims to inspire future-proof professionals with a wealth of interviews from people who really know what they're talking about and feel passionate about the circular transition. Each section tackles the circular economy from a different perspective: for instance, directors speak about how they need to steer their companies and designers talk about the principles underpinning their work. 

If you're interested in circular issues, this magazine is well worth the read!