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Designing a Sustainable, Circular Culinary System

Author

Listed:
  • Sandra Grèzes-Bürcher

    (HES-SO Valais/Wallis - University of Applied Sciences and Arts Western Switzerland)

  • Vincent Grèzes

    (HES-SO Valais/Wallis - University of Applied Sciences and Arts Western Switzerland)

Abstract

The purpose of this paper is to design a sustainable, culinary system based on the principles of circular economy and systemic design integrating restaurants and hotels of a rural tourism region. The overall research question is: How can the current fruit and vegetable food system be transformed into a sustainable and circular culinary system creating benefits for all stakeholders? As the main aim of this exploratory study is to understand the challenges and experiences of the different actors involved in the current food network rather than measuring flows, the researchers adopt a qualitative approach based on the principles of systemic design. The authors conducted 15 semi-structured interviews with different actors along the value chain in the canton of Valais, Switzerland. The results show that among the factors needed to create a sustainable, circular local food network are a centralized distribution system, efficient transport, better food waste management, sensitization/education of different actors, and better promotion of regional food. The resulting model for a sustainable and circular culinary system includes a regional hub that coordinates the different material and relational flows, the transportation system, and promotional activities including a central marketplace platform. The results are of particular interest for policy strategies focusing on the promotion of regional food networks. In terms of practical applications, the study suggests different solutions to transform current food systems into circular, re-localized food networks that help valorize local food in rural tourism regions.

Suggested Citation

  • Sandra Grèzes-Bürcher & Vincent Grèzes, 2024. "Designing a Sustainable, Circular Culinary System," Circular Economy and Sustainability, Springer, vol. 4(4), pages 2799-2821, December.
    • Handle: RePEc:spr:circec:v:4:y:2024:i:4:d:10.1007_s43615-023-00295-w
    DOI: 10.1007/s43615-023-00295-w
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    References listed on IDEAS

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    1. Chiara Battistoni & Carolina Giraldo Nohra & Silvia Barbero, 2019. "A Systemic Design Method to Approach Future Complex Scenarios and Research Towards Sustainability: A Holistic Diagnosis Tool," Sustainability, MDPI, vol. 11(16), pages 1-30, August.
    2. Carlos Rodríguez & Carmen Florido & Marta Jacob, 2020. "Circular Economy Contributions to the Tourism Sector: A Critical Literature Review," Sustainability, MDPI, vol. 12(11), pages 1-27, May.
    3. Alexandra Jurgilevich & Traci Birge & Johanna Kentala-Lehtonen & Kaisa Korhonen-Kurki & Janna Pietikäinen & Laura Saikku & Hanna Schösler, 2016. "Transition towards Circular Economy in the Food System," Sustainability, MDPI, vol. 8(1), pages 1-14, January.
    4. Korhonen, Jouni & Honkasalo, Antero & Seppälä, Jyri, 2018. "Circular Economy: The Concept and its Limitations," Ecological Economics, Elsevier, vol. 143(C), pages 37-46.
    5. Massimiliano Borrello & Francesco Caracciolo & Alessia Lombardi & Stefano Pascucci & Luigi Cembalo, 2017. "Consumers’ Perspective on Circular Economy Strategy for Reducing Food Waste," Sustainability, MDPI, vol. 9(1), pages 1-18, January.
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