REDUCING FOOD WASTE THROUGH CIRCULAR ECONOMY: EVIDENCE FROM HOSPITALITY PRACTICES
REDUCING FOOD WASTE THROUGH CIRCULAR ECONOMY: EVIDENCE FROM HOSPITALITY PRACTICES

Summary/Abstract: This paper explores the application of circular economy(CE) principles within the hospitality industry through a case study of IbisSkopje City Center, part of the Accor hotels group. The focus is on strategiesto reduce food waste - one of the most significant sustainability challengesin the sector. Using qualitative research methods, including semi-structuredinterviews and internal data analysis, the study examines how the hotel in-tegrates CE strategies such as waste prevention, resource tracking, food re-purposing, and guest behavior modification. Central to the implementationis Gaïa, a digital monitoring tool that enables precise food waste trackingacross service categories. Between 2018 and 2023, the hotel achieved a 63%reduction in food waste, largely due to operational redesigns (e.g., portioncontrol, kitchen reuse), employee training, and guest engagement initiatives.The findings underscore the viability of CE practices in hospitality and high-light the importance of digital tools, stakeholder involvement, and supportivepolicy frameworks. This case contributes to the growing discourse on circularbusiness models in service-based industries and offers a replicable blueprintfor sustainable transformation in hotel management.

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