FOOD SHARING AS A FACTOR OF SUSTAINABLE ECONOMIC DEVELOPMENT OF THE HORECA SECTOR

Abstract

This article examines food sharing as an innovative management tool in the restaurant industry within the context of circular economy and sustainable development. It highlights the problem of food waste generation in HoReCa establishments, which occurs during menu planning, inventory management, food preparation, and service. It is emphasized that the traditional linear business model leads to significant losses of edible products, creating additional environmental burdens and financial costs for enterprises. An analysis of current scientific literature allows for identifying a comprehensive approach to food resource management, integrating circular economy principles, social responsibility, and economic efficiency. The article proposes an author’s definition of restaurant food sharing as a system of managerial and organizational decisions aimed at redistributing surplus yet safe-to-consume food to reduce environmental impact, optimize resource use, and create social added value. To conceptualize this approach, the Circular Food Sharing for HoReCa (CFS-HoReCa) model is introduced, encompassing three interconnected blocks: operational, environmental, and social. The operational block covers menu management, inventory control, and portioning; the environmental block focuses on food waste reduction and carbon footprint mitigation; the social block involves the redistribution of food through food banks, charitable organizations, and digital platforms. The interaction of these blocks creates a closed-loop value chain and contributes to enhancing the reputational capital of restaurants. The study demonstrates that integrating food sharing into HoReCa business processes promotes resource optimization, reduces negative environmental impacts, and increases social responsibility. Food sharing is also considered a tool to enhance the adaptability and resilience of enterprises under crisis conditions, including economic instability and military challenges. The article holds both practical and conceptual significance for the development of sustainable strategies in the restaurant sector, combining economic efficiency, environmental sustainability, and social value.