Scholarly record

CIRCULAR ECONOMY IN PUBLIC FOOD SERVICES: SUSTAINABLE MODELS FOR REDUCING FOOD WASTE

Merce Iuliana Merce, Ioana Anda Milin, Tabita Adamov, Claudia Sirbulescu, Dragos Chende

Abstract

In the context of increasing pressure on natural resources, driven by population growth, accelerated urbanization, and changing consumption patterns, the issue of food waste is gaining growing relevance at the global level. The food service sector, as an integral part of the HoReCa industry, contributes significantly to this problem, being characterized by high production volumes, demand variability, and operational complexity. Within this framework, the circular economy emerges as an essential alternative model that goes beyond the traditional linear paradigm of “produce–consume–dispose,” instead promoting a regenerative system based on waste reduction, resource reuse, and the continuous valorization of materials. This paper aims to critically analyze the applicability of circular economy principles in the food service sector, with a focus on identifying and evaluating the mechanisms through which food waste can be prevented, reduced, or reintegrated into the economic cycle. From a methodological perspective, the research is based on a critical and systematic review of the relevant literature, including key studies in the fields of sustainability, circular economy, and food supply chain management. By synthesizing these theoretical contributions, the paper develops an integrated conceptual framework that enables a deeper understanding of the interdependencies among the different stages of the food supply chain and the identification of critical points where circular interventions can generate the greatest impact.

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