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Liburkina L. M.

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The Zero Waste Conception: An Integrated Approach to Implementation in the Activities of Catering Establishments
Davydova O. Y., Cherevychna N. I., Grechko A. A.

Davydova, Oksana Yu., Cherevychna, Nataliia I., and Grechko, Anna A. (2026) “The Zero Waste Conception: An Integrated Approach to Implementation in the Activities of Catering Establishments.” Business Inform 3:349–356.
https://doi.org/10.32983/2222-4459-2026-3-349-356

Section: Economics of Trade and Services

Article is written in Ukrainian
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UDC 640.4(338)

Abstract:
The aim of the article is a comprehensive study of the Zero Waste conception and an analysis of theoretical models and practical mechanisms for its implementation in the activities of catering establishments. The work explores the Zero Waste conception in catering as a modern model of sustainable resource management aimed at minimizing waste and implementing circular economy principles. The relevance of the topic is due to the increasing environmental challenges, the tightening of regulatory requirements in the field of waste management, and the growing consumer demand for responsible business practices. The focus is on the transformation of theoretical approaches into practical management mechanisms in catering establishments. The theoretical part reveals the essence of the Zero Waste conception, its main principles, stages of formation, and its interconnection with the sustainable development model. Approaches to waste management, resource optimization, and the implementation of zero-waste technologies in the HoReCa sector have been analyzed. Particular attention is paid to the role of strategic planning, environmental management, and the integration of environmental indicators into the management system of restaurant enterprises. The practical aspect of the study covers the analysis of specific mechanisms for implementing Zero Waste in restaurant establishments: optimizing procurement and logistics, developing a zero-waste menu, implementing sorting, composting, and waste recycling. The role of digital tools for inventory management and resource control, as well as the importance of cooperation with suppliers and local communities to form closed resource loops, is also considered. Special attention is given to developing an environmental culture among personnel and interaction with consumers. It has been proved that the efficiency of implementing the conception largely depends on the level of employee awareness, the motivation system, and transparent communication with the establishment’s guests. Zero Waste is considered not only as an operational practice but also as a component of corporate strategy and a tool for forming a positive brand for restaurant enterprises. Both the international and Ukrainian experiences of implementing waste-free models in the restaurant business have been analyzed, confirming the economic feasibility and environmental efficiency of such approaches. Examples of successful adaptation of waste-free principles to different formats of restaurant establishments are provided. The Zero Waste conception in the restaurant business is a comprehensive management system that combines environmental responsibility, economic efficiency, and innovative development. The transition from theoretical models to practical implementation ensures a reduction in environmental impact, an increase in competitiveness, and the formation of a long-term strategy for sustainable development of restaurant enterprises.

Keywords: Zero Waste; restaurant business; enterprise; circular economy; waste management; sustainable development; environmental management.

Tabl.: 1. Bibl.: 13.

Davydova Oksana Yu. – Doctor of Sciences (Economics), Professor, Head of the Department, Department of Hotel, Restaurant Business and Craft Technologies, Simon Kuznets Kharkiv National University of Economics (9a Nauky Ave., Kharkiv, 61166, Ukraine)
Email: [email protected]
Cherevychna Nataliia I. – Candidate of Sciences (Engineering), Associate Professor, Associate Professor, Department of Hotel, Restaurant Business and Craft Technologies, Simon Kuznets Kharkiv National University of Economics (9a Nauky Ave., Kharkiv, 61166, Ukraine)
Email: [email protected]
Grechko Anna A. – Masters Student, Simon Kuznets Kharkiv National University of Economics (9a Nauky Ave., Kharkiv, 61166, Ukraine)
Email: [email protected]

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