Circularity of food systems: a review and research agenda

Bernardi, Paola De; Bertello, Alberto; Forliano, Canio

doi:10.1108/bfj-05-2021-0576

Cited by 25 publications

(34 citation statements)

References 156 publications

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“…These barriers are consistent with previous research by De Bernardi et al (2023) and Lugo et al (2023), who also identified barriers related to consumer behaviours, multisectoral coordination, business models, digital technologies, transition processes, infrastructures, methods, logistics, measurement, and performance systems. Stakeholders often lack awareness of the benefits of CE in food supply chains (Borrello et al, 2020), and the lack of an adequate governance structure impedes the establishment of standards and regulations for the adoption of CE practices (Kumar & van der Vorst, 2017).…”

Section: Resultssupporting

confidence: 92%

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Ouro‐Salim,

Guarnieri

2023

Bus Strat Dev

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The circular economy (CE) has gained global attention for its potential to promote sustainable production and consumption through continuous growth and the efficient use of resources. Despite several reports highlighting its benefits, there is still a lack of concrete and proven studies examining the importance of institutional pressures for the transition towards CE in food supply chains. This study aims to address this gap by conducting a Systematic Literature Review (SLR) to identify the drivers and barriers to the institutionalisation of CE in food supply chains, and to propose practical and managerial implications for achieving this transition through institutional pressure. We reviewed 25 studies and conducted a descriptive analysis of papers per year and journal, followed by a categorical thematic analysis. The results indicate that normative pressures were the most frequently identified among the different institutional pressures, followed by mimetic and coercive pressures. Therefore, promoting CE in food supply chains may require the implementation of laws, policies, and strict governance to reduce risks. This paper contributes to the existing literature and provides valuable insights for researchers and practitioners interested in the transition towards a CE in food supply chains.

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Section: Resultssupporting

confidence: 92%

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Ouro‐Salim,

Guarnieri

2023

Bus Strat Dev

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“…The circular economy challenges the established economic model of linear production and consumption, proposing a system intentionally restorative of natural and social capital, where resources and materials circulate in regenerative production and consumption cycles (Blomsma & Brennan, 2017). The circular model reconceptualises waste as a resource and replaces the end-of-life notion with renewable closed-loop life cycles, therefore circular economy promotes waste management systems through the reduce, reuse and recycle concepts (De Bernardi et al, 2022). Academic discussions on the circular economy have gained traction since 2013, with a range of definitions of the concept.…”

Section: Circular Economymentioning

confidence: 99%

“…However, more recent debates have expanded this to cover more aspects, notably the 9R framework of refuse, rethink, reduce, reuse, repair, refurbish, remanufacture, repurpose, recycle, recover (Potting et al, 2017). Academic research on the circular economy from a business perspective considers the emergence of circular economy business models (Ferasso et al, 2020); supply chain management (Del Giudice et al, 2021) and food systems management (Alonso-Muñoz et al, 2022;De Bernardi et al, 2022). Considering circular economy systems relating to food, food waste offers little scope for reuse or recovery, however there is a stronger focus on reducing food waste, as food waste is biodegradable waste and reducing food waste can have environmental, economic and social impacts.…”

Section: Strategies and Practice Post-covidmentioning

confidence: 99%

Hospitality SMEs and the circular economy: strategies and practice post-COVID

Bowen

Dowell

Morris

2023

BFJ

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PurposeThis research evaluates specific circular economy issues in relation to the hospitality sector. This is investigated in the aftermath of the COVID-19 pandemic, considering the impact that the experiences of UK hospitality SMEs had on their circular economy activities. Viewed through a resource bricolage lens, for some this was a consequence of the challenges of the pandemic, while others were proactive in pursuing circular economy strategies.Design/methodology/approachA sequential mixed methods research design is established based on a pragmatic worldview. The first phase analyses secondary data from the Business Insights and Conditions Survey (BICS) to evaluate circular economy aspects on hospitality businesses in the context of the COVID-19 pandemic. Phase 2 collects and analyses qualitative semi-structured interview data from directors of hospitality SMEs to investigate the experiences of businesses in this research context.FindingsResults point to a desire for hospitality SMEs to engage in circular economy activities, especially as a means of achieving financial efficiency, however this is sometimes constrained by increased costs. Resource bricolage theory underlines potential advantages for SMEs to engage with the local community to support circular economy activities and bring mutual benefits.Originality/valueThis research contributes to the under-researched topic of circular economy issues in hospitality SMEs. The focus on SMEs is significant as small businesses are more resource-constrained than larger businesses. The context of the post-COVID period is also notable due to changing attitudes towards circular economy aspects from the experiences of the pandemic.

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“…The so‐called take‐make‐dispose paradigm in the agri‐food sector has several limitations, including environmental degradation, resource depletion, health and safety concerns, and socioeconomic impacts (Esposito et al, 2020; Falcone et al, 2022). Innovation toward circularity involves collaboration between stakeholders (Bloise, 2019), policy changes, technological advancements, changes in consumer behavior, and business models shift (De Bernardi et al, 2022). Hybridizing the prediction capabilities is the key to reaching complex sustainable goals: resource forecasting, waste reduction, supply chains and preventive maintenance optimization.…”

Section: Future Trendsmentioning

confidence: 99%

A primer on predictive techniques for food and bioresources transformation processes

Sicard

Barbe²,

Boutrou

et al. 2023

J Food Process Engineering

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To meet current societal demand for more sustainable transformation processes and bioresources, these processes must be optimized and new ones developed. The evolution of various systems (raw material, food, or process attributes) can be predicted to optimize the uses of biomass for better quality, safety, economic benefit, and sustainability. Predictive modeling can guide the necessary changes and influence industrials, governmental policies and consumers decision-making. However, achieving good predictive capability requires reflection on the models and model validation, which can be difficult. This review aims to help scientists begin to predict by presenting the techniques currently used in predictive science for food and related bioproducts. First, a guideline helps readers initiate a prediction process along with final tips and a warning about the risks involved, with a particular focus on the crucial validation step. Three broad categories of techniques are then presented: empirical, mechanistic, and artificial intelligence (or "data-driven"). For each category, the advantages and limitations of current techniques for prediction are explained in light of their current domains of applications, illustrated with literature studies and a detailed example. Thus this article provides engineering researchers information about predictive modeling which is a recent relevant development in optimization of both food and nonfood bioresources processes. Practical applicationsPredictive modeling is a recent development of much relevance in the optimization of both food and nonfood bioresources processes. The goal of this article is to guide those in research or industry who would like to start predicting. Therefore, the article is intended as a primer on prediction concepts and predictive techniques for food and non-food bioresources processing. Three categories of techniques commonly used in these fields are illustrated by various examples of current applications and a more detailed example helps to understand the implementation process. An increased ability of the global scientific body to predict the outcome of various decisions, often linked or sequential, will open new avenues for designing food products with circularity in mind: maintaining value and not creating waste in the process.

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Circularity of food systems: a review and research agenda

Cited by 25 publications

References 156 publications

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Hospitality SMEs and the circular economy: strategies and practice post-COVID

A primer on predictive techniques for food and bioresources transformation processes

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