The role of restaurant sector and of agrifood sector in Italian economy is characterized by a continuous growth, indeed Federazione Italiana Pubblici Esercizi (FIPE) reports have shown, from 2010 to 2017, a dimensional growth of about 11, 56% corresponding to 36.048 companies. However, this growth is accompanied by a problem that globally impacts on economical, social and environmental fields: waste production in Restaurant Supply Chain. In this scenario, a transition from a Linear Economy approach to a Circular Economy one has emerged, focusing on the three main points of “reduction”,”recycle” and “reuse”. Thus, from being a problem, waste turns into a resource able to be integrated in a new production process. The aim of this paper is to outline, from a critical perspective, three solutions emerged in literature, in order to optimize restaurant supply chain and to reduce food waste production.
L’economia circolare e la valorizzazione degli avanzi nella ristorazione in Italia
Daniela Sica
2020-01-01
Abstract
The role of restaurant sector and of agrifood sector in Italian economy is characterized by a continuous growth, indeed Federazione Italiana Pubblici Esercizi (FIPE) reports have shown, from 2010 to 2017, a dimensional growth of about 11, 56% corresponding to 36.048 companies. However, this growth is accompanied by a problem that globally impacts on economical, social and environmental fields: waste production in Restaurant Supply Chain. In this scenario, a transition from a Linear Economy approach to a Circular Economy one has emerged, focusing on the three main points of “reduction”,”recycle” and “reuse”. Thus, from being a problem, waste turns into a resource able to be integrated in a new production process. The aim of this paper is to outline, from a critical perspective, three solutions emerged in literature, in order to optimize restaurant supply chain and to reduce food waste production.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
