France's Law Against Food Waste has become an international model for sustainable food policy. The law is often described as combining economic efficiency with environmental protection and social equity. However, stakeholder narratives cast doubt on whether this French CE law really contributes to social justice in the long run. This discourse analysis shows that:

• the ban on food waste institutionalised a narrative about food waste that prioritises profit over social equity
• the traditionally dominant solidarity narrative about food waste has been pushed back by the emerging CE discourse
• As a consequence of this shift, activities enacted in the name of the CE may counteract social equity goals (for instance by establishing competition with charities).

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Urban agriculture comes with its own share of environmental impacts. Circular strategies promise to reduce these impacts, but not all strategies are resource efficient and environmentally effective.

This paper finds that the most eco-friendly and circular strategies for urban agriculture, taking a Mediterranean tomato crop as a case study, include:

• Struvite (phosphate mineral recovered from wastewater treatment) instead of non-renewable phosphate fertiliser to conserve freshwater
• Recycled steel and materials for urban agricultural infrastructure to reduce carbon emissions, toxicity and freshwater pollution
• Closed-loop irrigation to minimise ocean and freshwater pollution. However, if new infrastructure is required, it could lead to an increase in carbon emissions.

Policies are focusing on halving food waste to help conserve increasingly strained food resources. However, expanding their scope of action to include dietary changes and complement targets with resource footprints has greater potential to save resources while avoiding trade-offs.

This paper shows that in Germany:

• Healthy, plant-based diets are more effective at reducing land and biomass use than halving food waste
• A combination of more plant-based food consumption and food waste reduction in distribution and consumption is most effective at saving resources
• Focusing exclusively on food waste reduction as a policy target can be detrimental to the overarching goal of saving resources because it deflects attention away from more effective alternatives.

This literature review identified and categorised circular economy (CE) practices within all stages of the food and feed production chain in Europe to provide an overview of current and envisaged practices. There are four macro areas:

1. primary production of food and feed
2. reducing industrial/manufacturing/processing waste
3. reducing food and feed waste in wholesale, food retail, catering and households and
4. reducing food and feed packaging waste.

It is recommended that future primary research in novel food and feed in the CE focuses on areas other than insect farming, and that there are further investigations into the potential risks associated with importation into the EU of livestock/goods that may have been subject to different restrictions/legislation.

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.