Circular economy in the agri-food, tourism and hospitality industries in the post pandemic era

Closes:

Introduction

Agri-food, hospitality and tourism are under pressure: the rapid population growth is currently forcing food industries to produce foods at a high pace (Fróna et al., 2019), food services to feed consumers unaware of nutritional and healthy diets (Lindgren et al., 2018), and tourism to adapt globalized food and dietary trends for travelers all around the world (Scott, 2021), with critical impacts under the environmental perspective. In recent years, the United Nations have introduced the Sustainable Development Goals either to preserve and safeguard environment (e.g., “climate action”), local realities (e.g., “industry, innovation and infrastructure”) or social communities (e.g., “sustainable cities and communities”), still guaranteeing industrial development and economic growth.

 

However, on a global scale, several strategies to reduce resource consumption and waste generations at downstream (i.e., agricultural production, food processing) and upstream (i.e., final consumption at home and at food services) stages must be implemented, as well as actions to enhance green and responsible consumer behavior in hotels, restaurants and, more in general, in the tourism industry (Arun et al., 2021). Specifically, it is estimated that a hotel guest generates each day more than 1 kg of solid waste – doubled on checkout days (Abdulredha et al., 2018; Amicarelli et al., 2021), of which approximately one-third is represented by still edible food. Although Academia and authorities have widely recognized its crucial importance, it remains under-researched.


The current global market requires new strategies under financial, managerial and labor perspective, trying to sustain richness, wellbeing and companies functioning and, at the same time, is forced by communities and governments to switch from linear economy into circular economy. Therefore, transversal and multidisciplinary research dealing with circular economy strategies in the achievement of sustainable development goals, either in the agri-food (e.g., food companies, farms), hospitality (e.g., restaurants, hospitals) or tourism as a service (e.g., hotels, cruises), are needed.

 

The present call for papers asks for managerial strategies in the field of waste (food and non-food waste) minimization, as well as sustainable customers/consumers’ behaviour, attitude and perception to be achieved through education and sustainable financial investments. Further, it is open to research papers, review papers and case-studies, applying qualitative or quantitative methodologies, and proposing novel strategies and proposals to enhance industrial symbiosis, circular experiences and reduce (or re-use) waste. 


List of topic areas

  •  Agri-food and hospitality circular economy strategies;
  • Experiential food tourism, green and sustainable tourism; Sustainable food markets;
  • Circular economy principles, strategies and indicators;
  • Ecological transition, national and international post-pandemic resilience policies;
  • Resource and waste management at micro, meso and macro level;
  • Food waste measurement and management;
  • Material Flow Analysis (MFA), Material Flow Cost Accounting (MFCA);
  • Life Cycle Assessment (LCA), Life Cycle Costing (LCC), Waste collection and valorisation at the local and global scale.

 

Guest Editors

Vera Amicarelli,

University of Bari Aldo Moro, Department of Economics, Management and Business Law, Italy,

[email protected]


Christian Bux,

University of Bari Aldo Moro, Department of Economics, Management and Business Law, Italy,

[email protected]

 
Giovanni Lagioia,

University of Bari Aldo Moro, Department of Economics, Management and Business Law, Italy,

[email protected]


Mariantonietta Fiore,

University of Foggia, Department of Economics, Italy,

[email protected]

 

Submissions Information

Submissions are made using ScholarOne Manuscripts. Registration and access are available at:  https://mc.manuscriptcentral.com/bfj


Author guidelines must be strictly followed. Please see:  https://www.emeraldgrouppublishing.com/journal/bfj#author-guidelines 

Authors should select (from the drop-down menu) the special issue title at the appropriate step in the submission process, i.e. in response to ““Please select the issue you are submitting to”. 

Submitted articles must not have been previously published, nor should they be under consideration for publication anywhere else, while under review for this journal.

 

Key Deadlines


Opening date for manuscripts submission: 01/06/2022
Closing date for manuscripts submission: 01/11/2022    


Email for submissions: [email protected]

 

References

Abdulredha, M., Al Khaddar, R., Jordan, D., Kot, P., Abdulridha, A. and Hashim, K. (2018). Estimating solid waste generation by hospitality industry during major festivals: A quantification model based on multiple regression. Waste Management, 77, 388-400.
Amicarelli, V., Aluculesei, A.C., Lagioia, G., Pamfilie, R. and Bux, C. (2021). How to manage and minimize food waste in the hotel industry? An exploratory research. International Journal of Culture, Tourism and Hospitality Research. https://doi.org/10.1108/IJCTHR-01-2021-0019
Arun, T.M., Kaur, P., Bresciani, S. and  Dhir, A. (2021). What drives the adoption and consumption of green hotel products and services? A systematic literature review of past achievement and future promises. Business Strategy and the Environment, 2021, 1– 19.
Fróna, D., Szenderàk, J. and Harangi-Rakos, M. (2019). The Challenge of Feeding the World. Sustainability, 11, 5816. 
Lindgren, E., Harris, F., Dangour, A.D., Gasparatos, A., Hiramatsu, M., Javadi, F., Loken, B., Murakami, T., Scheelbeek, P. and Haines, A. (2018). Sustainable food systems—a health perspective. Sustainability Science, 13, 1505–1517
Scott, D. (2021). Sustainable Tourism and the Grand Challenge of Climate Change. Sustainability 2021, 13, 1966.