Challenges of implementing zero waste strategies in the gastronomy industry

Abstract

This case tells the story of the Café spurlos which aims at becoming a zero waste business and thus making a significant contribution to combating one of the greatest challenges facing society today: the transformation of the eco-nomic system into a circular economy. Besides the COVID-crisis and the thereof resulting issues, the café also faces challenges related to its vision of incorporat-ing the zero waste philosophy in its concept. The case explores the complexity of zero waste, analyses further hurdles for zero waste endeavors in the gastronomy industry and illustrates the constant balancing act of social businesses between staying true to one’s mission and catering to the needs, wants and expectations of the market.