Implementing Circular Practices in Tourism: Examples From Portugal's Hospitality and Restaurant Sectors

Abstract

The transition to more sustainable tourism models is essential to address environmental degradation, the mismanagement of natural resources, and the social challenges exacerbated by overtourism. Within this context, the circular economy (CE) emerges as a solution to make the tourism value chain more efficient and even regenerative. By presenting concrete and diverse examples, this study seeks to inform policymakers and stakeholders of the significant potential of CE strategies in advancing tourism sustainability. Eight practical cases from the Portuguese tourism sector – particularly within hospitality and food service – are examined, each illustrating one of eight dimensions of circularity: waste management, energy, water, food and beverages, packaging, infrastructure management, consumables, and transport and suppliers. The study adopts a qualitative and exploratory approach. The examples were selected to demonstrate the diversity of CE applications in tourism, ensuring that they reflected distinct domains of intervention. Preference was also given to cases awarded certifications or prizes in the field of sustainability, as indicators of impact, credibility, and relevance. The findings show that CE practices are already being implemented in Portugal’s tourism sector through innovative and efficient strategies. The examples analysed include zero-waste kitchens, textile upcycling, closed-loop water systems, and locally sourced food supply chains. These initiatives demonstrate not only the feasibility of CE in tourism but also its multiple benefits, such as resource efficiency, community engagement, and enhanced brand recognition. For such practices to become more widespread, supportive policy frameworks and cross-sectoral collaboration are required. Future research should incorporate stakeholder interviews in order to provide a more holistic understanding of CE practices in tourism.