Circular Gastronomy in Hospitality Operations: An Embedded Qualitative Case Study from Bali
DOI:
https://doi.org/10.22225/jj.13.1.2026.74-88Keywords:
Bali, Circular gastronomy, community-based tourism, sustainable hospitality, waste reductionAbstract
Circular gastronomy, the integration of circular economy principles into culinary operations, provides a strategic response to sustainability challenges in hospitality, particularly in Bali where mass tourism intensifies environmental pressures. This study explores its implementation at Natya Hotels & Resorts Bali through observations and in-depth interviews with executive chefs. Using an embedded qualitative case study design, data were collected through observations and semi-structured interviews with three executive chefs across three Natya Hotels & Resorts properties in Bali. Findings reveal a triadic model comprising material cascade utilization, kitchen efficiency (portion control, FIFO, energy-saving practices), and community-based symbiosis in waste redistribution and composting. The resorts achieved F&B waste below 5%, significantly lower than the industry average of 20–30%, while generating 10–15% cost savings, empowering local SMEs, and preserving culture through Balinese cooking classes. The alignment of corporate policies with local government regulations further creates an enabling environment for circular practices. Despite challenges in transparency and scalability, the study demonstrates how embedded circularity integrates economic, ecological, and socio-cultural benefits, offering a replicable blueprint for sustainable hospitality and contributing to SDG 12.3 and SDG 8.9.
References
Amicarelli, V., Bux, C., & Fiore, M. (2024). Guest editorial: Circular economy in the agri-food, tourism and hospitality industries in the post-pandemic era. British Food Journal, 126(1), 1–12. https://doi.org/10.1108/BFJ-01-2024-369
Astuti, N. N. S., Virginiya, P. T., Bagiastuti, N. K., & Septevany, E. (2024). The future of green tourism in Bali: Challenges and opportunities. Journal of Applied Sciences in Travel and Hospitality, 7(2), 178–195. https://doi.org/10.31940/jasth.v7i2.178-195
Balderas-Cejudo, A., Iruretagoyena, M., Alonso, L., Church, M., Izquierdo, L., Hill, I., & Larson, K. (2025). Gastronomy and beyond: A collaborative initiative for rethinking food’s role in society, sustainability, and territory. International Journal of Gastronomy and Food Science, 39, 101118. https://doi.org/https://doi.org/10.1016/j.ijgfs.2025.101118
Bittner, N., Bakker, N., & Long, T. B. (2024a). Circular economy and the hospitality industry: A comparison of the Netherlands and Indonesia. Journal of Cleaner Production, 444(February), 141253. https://doi.org/10.1016/j.jclepro.2024.141253
Bittner, N., Bakker, N., & Long, T. B. (2024b). Circular economy and the hospitality industry: A comparison of the Netherlands and Indonesia. Journal of Cleaner Production, 444(October 2023), 141253. https://doi.org/10.1016/j.jclepro.2024.141253
Booking.com. (2021). Sustainable Travel Report 2021. 1–15. https://news.booking.com/download/1037578/booking.comsustainabletravelreport2021.pdf
Bowen, R., Dowell, D., & Morris, W. (2024). Hospitality SMEs and the circular economy: strategies and practice post-COVID. British Food Journal, 126(1), 80–97. https://doi.org/10.1108/BFJ-10-2022-0932
Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101. https://doi.org/10.1191/1478088706qp063oa
Bux, Christian, & Amicarelli, Vera. (2022). Circular economy and sustainable strategies in the hospitality industry: Current trends and empirical implications. Tourism and Hospitality Research, 23(4), 624–636. https://doi.org/10.1177/14673584221119581
Çal?ko?lu, C., & Sadowski, A. (2024). Circular economy for sustainable development: A food system perspective. Journal of Agribusiness and Rural Development, 71(1), 55–70. https://doi.org/10.17306/j.jard.2024.01792
Cattaneo, A., Federighi, G., & Vaz, S. (2021). The environmental impact of reducing food loss and waste: A critical assessment. Food Policy, 98, 101890. https://doi.org/10.1016/j.foodpol.2020.101890
Creswell, J. W., & Poth, C. N. (2016). Qualitative inquiry and research design: Choosing among five approaches. Sage publications.
Creswell, J. W., & Poth, C. N. (2018). Qualitative Inquiry & Research Design: Choosing among five approaches. SAGE Publications.
Damigos, D. (2023). How Much Are Consumers Willing to Pay for a Greener Hotel Industry? A Systematic Literature Review. Sustainability (Switzerland), 15(11). https://doi.org/10.3390/su15118775
Diekmann, L., & Germelmann, C. C. (2023). Circular food economy: A new perspective on food waste. Projectics / Proyéctica / Projectique, n°34(1), 69–85. https://doi.org/10.3917/proj.034.0069
Elkington, J. (1994). Enter the triple bottom line. The Triple Bottom Line: Does It All Add Up, 1(1986), 1–16. https://doi.org/10.4324/9781849773348
Ellen MacArthur Foundation. (2012). TOWARDS THE CIRCULAR ECONOMY (Vol. 2, Issue 1). United Nation Climate Change. https://www.aquafil.com/assets/uploads/ellen-macarthur-foundation.pdf
Geissdoerfer, M., Savaget, P., Bocken, N. M. P., & Hultink, E. J. (2017). The Circular Economy – A new sustainability paradigm? Journal of Cleaner Production, 143, 757–768. https://doi.org/https://doi.org/10.1016/j.jclepro.2016.12.048
Grèzes-Bürcher, S., & Grèzes, V. (2023). Designing a Sustainable, Circular Culinary System. Circular Economy and Sustainability, 4(4), 2799–2821. https://doi.org/10.1007/s43615-023-00295-w
Guest, Greg, Bunce, Arwen, & Johnson, Laura. (2006). How Many Interviews Are Enough?: An Experiment with Data Saturation and Variability. Field Methods, 18(1), 59–82. https://doi.org/10.1177/1525822X05279903
Julião, J., Gaspar, M., Tjahjono, B., & Rocha, S. (2019). Exploring Circular Economy in the Hospitality Industry. In J. Machado, F. Soares, & G. Veiga (Eds.), Innovation, Engineering and Entrepreneurship (pp. 953–960). Springer International Publishing.
Kalverkamp, M., Pehlken, A., & Wuest, T. (2017). Cascade Use and the Management of Product Lifecycles. Sustainability. https://doi.org/10.3390/su9091540
Kim, M., & Hall, C. (2020). Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns. Journal of Hospitality and Tourism Management, 43, 127–138. https://doi.org/10.1016/j.jhtm.2020.03.004
Kirchherr, J., Yang, N. H. N., Schulze-Spüntrup, F., Heerink, M. J., & Hartley, K. (2023). Conceptualizing the Circular Economy (Revisited): An Analysis of 221 Definitions. Resources, Conservation and Recycling, 194(September 2022), 107001. https://doi.org/10.1016/j.resconrec.2023.107001
Lincoln, Y., & Guba, E. (1980). Naturalistic inquiry. In Beverly Hills: Sage. LincolnNaturalistic Inquiry1985.
Maia, B., Silva, S., Melo, A., Silva, G., Azevedo, D., Camões, H., & Melo, C. (2024). Cooking Up a Sustainable Future: insights of Circular Economy in Restaurants. Proceedings of the International Conference on Tourism Research, 7(1), 173–179. https://doi.org/10.34190/ictr.7.1.2131
Maniktala, J., & Sharma, A. (2024). Demand for Green Practices: Inception of Sustainable Tourism. In A. Sharma (Ed.), International Handbook of Skill, Education, Learning, and Research Development in Tourism and Hospitality (pp. 1–10). Springer Nature Singapore. https://doi.org/10.1007/978-981-99-3895-7_43-1
Nelson, K. M., Partelow, S., Stäbler, M., Graci, S., & Fujitani, M. (2021). Tourist willingness to pay for local green hotel certification. PLoS ONE, 16(2 February), 1–19. https://doi.org/10.1371/journal.pone.0245953
Nyberg, M., Ehn Börjesson, S. M., Höijer, K., Olsson, V., Rothenberg, E., & Wendin, K. (2022). Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability. International Journal of Gastronomy and Food Science, 30(September). https://doi.org/10.1016/j.ijgfs.2022.100610
Patton, M. Q. (2014). Qualitative research & evaluation methods: Integrating theory and practice. Sage publications.
Pulido-Fernández, J. I., & López-Sánchez, Y. (2016). Are tourists really willing to pay more for sustainable destinations? Sustainability (Switzerland), 8(12). https://doi.org/10.3390/su8121240
Ruiz-Real, J. L., Uribe-Toril, J., Gázquez-Abad, J. C., & Valenciano, J. de P. (2019). Sustainability and retail: Analysis of global research. Sustainability (Switzerland), 11(1). https://doi.org/10.3390/su11010014
Saputro, B. A., Adha, M., & Ulmi, S. A. (2024). Preserving Harmony in Bali: An Environmental Philosophy Approach to Tackling Over-tourism. Digital Press Social Sciences and Humanities, 11, 00004. https://doi.org/10.29037/digitalpress.411456
Sorin, F., & Sivarajah, U. (2021). Exploring Circular economy in the hospitality industry: empirical evidence from Scandinavian hotel operators. Scandinavian Journal of Hospitality and Tourism, 21(3), 265–285. https://doi.org/10.1080/15022250.2021.1921021
Sri Wahyudi, N., & Sudibya, I. (2016). Pengaruh Kepuasan Kerja Dan Komitmen Organisasional Pada Kinerja Karyawan Di Natya Hotel, Kuta Bali. None, 5(2), 250270. https://media.neliti.com/media/publications/250270-pengaruh-kepuasan-kerja-dan-komitmen-org-1c9d8e20.pdf
Strippoli, R., Gallucci, T., & Ingrao, C. (2024). Circular economy and sustainable development in the tourism sector – An overview of the truly-effective strategies and related benefits. Heliyon, 10(17), e36801. https://doi.org/10.1016/j.heliyon.2024.e36801
Stroumpoulis, A., Kopanaki, E., & Chountalas, P. T. (2024). Enhancing Sustainable Supply Chain Management through Digital Transformation: A Comparative Case Study Analysis. Sustainability (Switzerland), 16(16). https://doi.org/10.3390/su16166778
Wenten, I. W., Suarta, I. K., Suparta, I. K., Bagiastuti, N. K. ., & Wijaya, I. N. C. (2024). Implementation of Green Practices at Natys Restaurant Ubud, Bali. International Journal of Glocal Tourism, 5(4), 340–352. https://doi.org/10.58982/injogt
Wisnumurti, A. A. G. O., Darma, K., & Putra, I. N. G. M. (2020). Tourism Policy and the Impact of Tourism on Bali Island. Journal of Hunan University, 47(12), 95–104.
Yin, R. K. (2018). Case study research and applications (Vol. 6). Sage Thousand Oaks, CA.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 I Wayan Sonder, Randhi Nanang Darmawan, Ni Wayan Sumariadhi, Ni Wayan Anggreni, Saroh Fitriani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
