Circular Economy in Hospitality Food and Beverage: Barriers and Drivers

Abstract

The food and beverage sector within hospitality generates substantial waste streams, contributing to both financial losses and environmental degradation. This study examines how hotels and restaurants adopt circular economy principles in their F&B operations, identifying the principal barriers and drivers that influence adoption decisions and measuring the performance outcomes of circular practices. Using a multiple case study approach involving 15 hospitality properties across Europe (United Kingdom, Spain, Netherlands) and Asia (Thailand, Singapore, Japan), data were collected through semi-structured interviews with 38 operations managers, document analysis of waste audit records, and on-site observation of kitchen and procurement processes. Findings indicate that circular economy adoption in F&B operations yields measurable reductions in food waste (averaging 42 percent among adopters), meaningful cost savings (8–15 percent of F&B operating budgets), and improved carbon performance. However, adoption is constrained by high initial investment requirements, fragmented supply chains, staff knowledge gaps, and inconsistent regulatory frameworks. The study proposes an integrative barriers-drivers framework and offers practical recommendations for hospitality operators seeking to transition toward circular F&B systems.