Circular practices in the hospitality sector regarding food waste

In recent years, there has been an increased focus on researching food waste in the hospitality industry, which is crucial for helping industry to meet the Sustainable Development Goal (SDG) 12.3, which aims to halve food waste by 2030. This study identifies circular practices as a potential pathway to mitigate food waste, as these have a regenerative aim to prevent and reduce waste, preserve resources and protect the environment. A systematic literature review was conducted to identify, analyse, and summarise research on circular practices in the hospitality sector regarding food waste. The review identified 51 published articles. The study examined various aspects of the studies, including publication year, journals, geographical scope, type of establishment studied, research design, and research type. The review identified eight themes through conventional content analysis, which provided an overview of the current state of research on circular practices in the hospitality sector regarding food waste. The findings show that using different circular practices reduces food waste and encourages sustainable behaviours among customers. Further research is necessary to comprehend what drives and hinders customer engagement with circular practices related to food waste in the hospitality sector. To guide future research, we outline a research agenda highlighting opportunities and challenges in waste prevention in the hospitality sector. We also present implications for practice and research. •A systematic literature review was conducted to examine research on circular practices in the hospitality sector regarding food waste.•Most studies regarding circular practices and food waste focus on preventing, minimising, and recycling goals.•Further research is necessary to comprehend customer engagement with circular practices.•Insights for managers seeking to address food waste are presented, guided by the food waste hierarchy.