6 documents found, page 1 of 1
Moving toward sustainability and circular economy in the restaurant industry
Melo, António; Azevedo, Daniel; Silva, Susana; Silva, Goretti; Maia, Beatriz; Camões, Henrique; Barreto Salgueiro de Melo, Carla IsabelThe United Nations 2030 Agenda emphasizes reducing food waste through responsible consumption and production. The concept and principles of Circular Economy (CE) propose rethinking the entire food chain to minimize environmental impact. This chapter aims to characterize the adoption and implementation level of CE dimensions by restaurants in specified regions of Portugal. An exploratory quantitative study was p...
Explorando a Intersecção entre Economia Circular, Gastronomia e Sustentabilidad...
Moura, Andreia; Costa, Vânia; Deville, Eugénia; Camões, Henrique; Maia, Beatriz; Melo, CarlaThe purpose of this research is to examine the scienti c production and international trends and recommendations on circular economy, gastronomy, and sustainability concepts. A bibliometric analysis was carried out in the SCOPUS and Web of Science (WOS) databases, and the extracted results considered relevant were processed in the VOSviewer software. In a total of four hundred articles considered, Italian, Span...
Exploring the Intersection between Circular Economy, Gastronomy, and Sustainabi...
Moura, Andreia Filipa Antunes; Costa, Vânia; Devile, Eugénia; Camões, Henrique; Maia, Beatriz; Melo, CarlaThe purpose of this research is to examine the scientific production and international trends and recommendations on circular economy, gastronomy, and sustainability concepts. A bibliometric analysis was carried out in the SCOPUS and Web of Science (WOS) databases, and the extracted results considered relevant were processed in the VOSviewer software. In a total of four hundred articles considered, Italian, Spa...
Navigating the crossroads of circular economy, gastronomy, and sustainability
Moura, Andreia; Costa, Vânia; Devile, Eugénia; Maia, Beatriz; Camões, Henrique; Melo, António
Explorando a Intersecção entre Economia Circular, Gastronomia e Sustentabilidade
Antunes Moura, Andreia Filipa; Costa, Vânia; Lima Devile, Eugénia; Camões, Henrique; Maia, Beatriz; Melo, CarlaThe purpose of this research is to examine the scienti c production and international trends and recommendations on circular economy, gastronomy, and sustainability concepts. A bibliometric analysis was carried out in the SCOPUS and Web of Science (WOS) databases, and the extracted results considered relevant were processed in the VOSviewer software. In a total of four hundred articles considered, Italian, Span...
Cooking up a sustainable future: insights of circular economy in the restaurants
Maia, Beatriz; Silva, Susana; Melo, António; Silva, Goretti; Azevedo, Daniel; Camões, Henrique; Melo, CarlaRestaurants increasingly prioritize promoting sustainability within their kitchen’s operations, focusing their offers on valuing raw materials as a central point of gastronomy, thus highlighting the importance of local, responsible consumption and respect for nature and the environment. The Circular Economy (CE) emerges as a new sustainability paradigm, uncovering valuable opportunities for organizations and cu...