Circular Gastronomy: Entrepreneurial Innovations in Sustainable Food Systems and Waste Reduction

The food industry is undergoing a transformation through sustainable entrepreneurial methods that align with the principles of the circular economy. This investigation reveals the approaches food entrepreneurs use to reduce waste while optimizing resources and constructing new business methods for both financial and sustainability gains. Researchers study zero-waste restaurant examples alongside up-cycled food start-up companies alongside sustainable supply chains that deliver from farm to table. The research team obtains data by conducting surveys and holding interviews with entrepreneurs together with policymakers and consumers to determine essential factors and overcome barriers and implement policy changes. The research results demonstrate pathway attributes that advance food sustainability while reducing waste and driving productive business. The research enhances understanding of sustainable food entrepreneurship through its framework, which investigates how circular economy principles should be integrated within the gastronomic sector. This research identifies strategies which help policymakers and industry representatives alongside future food business owners bridge economic expansion with environmentally conscious food system management.