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Journals / Journal of Hospitality and Tourism Issues-JOHTI / 2026 / Cilt: 7 Sayı: 1

From Plate to Planet: A Circular Economy Restaurant Model for Sustainable Tourism Through Resource Efficiency

Tabaktan Gezegene: Kaynak Verimliliği Yoluyla Sürdürülebilir Turizm için Döngüsel Ekonomi Restoran Modeli

Jussac Maulana Masjhoer(Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta)0000-0001-7042-2098
Pages
85–102
Publication Date
2025-06-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In addition, there is a need to adapt the RECP assessment to other restaurants so that the practices implemented can be generalized.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study explores how restaurants can adopt circular economy principles to mitigate environmental challenges, such as resource overuse and food waste generation, and contribute to sustainable tourism.
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Key Findings & Data:The study found that RECP options like recording the weight of raw materials, measuring food waste, and segregating waste can significantly reduce food waste.
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Conclusion & Impact:In addition, there is a need to adapt the RECP assessment to other restaurants so that the practices implemented can be generalized.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Çevresel Etki Değerlendirmesi · Gıda Atıkları · Restoranlar

Abstract

This study explores how restaurants can adopt circular economy principles to mitigate environmental challenges, such as resource overuse and food waste generation, and contribute to sustainable tourism. The research conducted a life cycle assessment using the Resource Efficient and Cleaner Production (RECP) framework to identify and implement cost-effective, immediate actions in restaurants. The study found that RECP options like recording the weight of raw materials, measuring food waste, and segregating waste can significantly reduce food waste. Additionally, forming a team to control RECP implementation, improving staff knowledge of Occupational Health and Safety, and conducting regular inspections of electronic equipment is cost-effective and can be implemented immediately. Low-cost options include setting up organic waste processing and installing fire extinguishers. This research needs to be followed up with quantitative research that measures whether these practices can reduce waste generation and energy efficiency and have implications for saving restaurant operating costs. In addition, there is a need to adapt the RECP assessment to other restaurants so that the practices implemented can be generalized.

Özet

Bu çalışma, restoranların aşırı kaynak kullanımı ve gıda atığı üretimi gibi çevresel zorlukları azaltmak ve sürdürülebilir turizme katkıda bulunmak için döngüsel ekonomi ilkelerini nasıl benimseyebileceğini araştırmaktadır. Araştırma, restoranlarda uygun maliyetli, acil eylemleri belirlemek ve uygulamak için Kaynak Verimli ve Temiz Üretim (RECP) çerçevesini kullanarak bir yaşam döngüsü değerlendirmesi yapmıştır. Çalışma, hammaddelerin ağırlığının kaydedilmesi, gıda atıklarının ölçülmesi ve atıkların ayrıştırılması gibi RECP seçeneklerinin gıda atıklarını önemli ölçüde azaltabileceğini ortaya koymuştur. Ayrıca, RECP uygulamasını kontrol etmek için bir ekip oluşturmak, personelin İş Sağlığı ve Güvenliği konusundaki bilgisini artırmak ve elektronik ekipmanın düzenli denetimlerini yapmak uygun maliyetlidir ve hemen uygulanabilir. Düşük maliyetli seçenekler arasında organik atık işleme tesislerinin kurulması ve yangın söndürücülerin yerleştirilmesi yer almaktadır. Bu araştırmanın, bu uygulamaların atık üretimini ve enerji verimliliğini azaltıp azaltamayacağını ve restoran işletme maliyetlerinde tasarruf sağlayıp sağlamayacağını ölçen nicel araştırmalarla takip edilmesi gerekmektedir. Buna ek olarak, RECP değerlendirmesinin diğer restoranlara da uyarlanmasına ihtiyaç vardır, böylece hayata geçirilen uygulamalar genelleştirilebilir.

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Cite This Article

Masjhoer, J. M. (2025). From Plate to Planet: A Circular Economy Restaurant Model for Sustainable Tourism Through Resource Efficiency. Journal of Hospitality and Tourism Issues-JOHTI, Cilt: 7 Sayı: 1, 85–102. https://doi.org/10.51525/johti.1654578

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