The role of systemic, Circular Innovation in the transition toward Circular Infrastructure within the tourism and hospitality sector

Currently over 920,000 tons of food is wasted in the UK's Tourism and Hospitality sector (T&H sector), with food waste and loss arising from spoilage, preparation, consumer plates, packaging and supply chain processes. This causes an estimated costs of £2.5 billion for the sector (WRAP, 2024). However, the T&H sector is currently shifting towards circularity, guided by (inter-)national policies such as the European Green Deal and its Sustainable Development Goals.

Besides suitable material for reuse, and the scalability of the circular model, a circular infrastructure has been identified as challenge for this transition phase. Hence, this research is aiming to explore circular infrastructure approaches for SMEs in the T&H sector with a particular focus on food waste reduction.

The study applies a mixed method approach by investigating the impact of four variables (circular business models, circular partners, policies and digital technology) on the successful implementation of a circular infrastructure for the T&H sector. Therefore, a preexisting network of SMEs and tourism entrepreneurs in England, Wales and the European coastal regions of France, Belgium and the Netherland will be used.

Firstly, focus groups and case interviews will be conducted before a conceptual framework will be developed to understand causal relationships. The framework will be tested by using structural equation modelling to identify relationships amongst the variables.

Research findings aim to contribute to the wider academic field by closing the gap and conducting empirical research in the specific sector of Tourism and Hospitality. In addition, a conceptual framework for the implementation of a circular infrastructure in the T&H sector will be developed.

The research will further generate public value by aiding SMEs and entrepreneurs in the transition phase to circularity and support their efforts in establishing circular infrastructures by identifying and sharing best practices amongst European and UK business entities. Lastly, the research findings aim to be guidance for policy- and industry bodies in the T&H sector in the development of new consultation to establish a circular infrastructure and reduce food waste.