CIRCULAR BUSINESS MODELS IN THE HORECA SECTOR: THE ECONOMIC EFFICIENCY OF ZERO-WASTE APPROACHES

Abstract

This article examines the theoretical and methodological foundations, as well as the practical aspects, of implementing circular business models in the HoReCa sector in the context of enhancing the economic efficiency of zero-waste approaches. The relevance of the study stems from the high resource intensity of operations in the hotel and restaurant sector, the significant volumes of food and packaging waste, rising resource costs, and increasing demands for environmental sustainability and business resilience. Based on a synthesis of scientific approaches, the concept of the ‘circular business model’ has been clarified and its distinction from the traditional linear economic model has been defined. It has been established that the circular business model in the HoReCa sector is based on the principles of preserving the value of resources, preventing waste generation, maximising the use of raw materials, closing material loops, responsible sourcing, and the economic viability of management decisions. The main types of circular practices in HoReCa have been systematised, in particular the optimisation of procurement and stock, the reduction of food waste, the reuse and redistribution of surpluses, the greening of packaging, sorting, recycling, composting, as well as the digitalisation of resource management. It has been demonstrated that the implementation of these practices facilitates the transition from a linear operating model to a circular logic of value creation. Particular attention is paid to justifying zero-waste approaches as a tool for enhancing the economic efficiency of HoReCa enterprises. It has been established that their economic impact manifests itself in reduced costs for raw material procurement, lower write-offs, reduced expenditure on packaging and waste disposal, improved resource efficiency, optimised operational processes, and enhanced market advantages for the enterprise. It is demonstrated that zero-waste practices generate both a direct financial outcome through the minimisation of unproductive costs and an indirect effect through increased customer loyalty, improved environmental positioning, and the strengthening of long-term business sustainability. A system of indicators has been developed, covering indicators of waste reduction, cost savings, resource efficiency, write-offs and losses, investment performance, as well as integrated and market indicators. Prospects for further research relate to the empirical testing of the proposed approaches using data from specific enterprises in the hotel and restaurant sector.