Challenges and opportunities of the circular economy in the food industry: theoretical evolution towards sustainability

Abstract

The aims of the article are focused on analyzing the advances of the circular economy and its applicability in the gastronomic sector through a literature review under a qualitative approach, addressing the theoretical structure exposed by various authors since the beginning of the model, from the analysis of theoretical references and scientific publications found in specialized databases. The results reveal that by applying the circular economy in the gastronomic sector it is possible to reintegrate waste in the supply chain, strengthening the environmental awareness of microentrepreneurs. It is highlighted that the circular economy not only improves business sustainability, but also requires collaboration between government, industry and consumers, with transformations in processes and business models. Education and sensitization of key actors are crucial to overcome cultural barriers and promote good practices in the value chain. Practical application has proven to be a powerful catalyst for sustainability, enabling organizations to explore infinite resource cycles and align their objectives with the principles of the circular economy and the Sustainable Development Goals. This underscores the importance of corporate social responsibility and promotes a more ethical and conscious approach to business management, driving a more sustainable and equitable future for society.