The HORECA value chain (hotels, restaurants, catering) significantly contributes to global environmental concerns. While generating approximately 1% of global GDP, the hospitality sector consumes a disproportionate 3% of global energy. This translates to significant greenhouse gas emissions and reliance on non-renewable resources. The sector's significant water consumption strains freshwater resources, while waste generation across food, packaging, and operations contributes to landfill overflow and pollution. These figures underscore the urgent need for the HORECA sector to prioritize sustainability. Implementing eco-friendly measures offers benefits beyond environmental impact, including improved operational efficiency and enhanced brand reputation. The value chain approach provides a holistic framework for addressing sustainability. By examining each stage, businesses can identify opportunities for improvement. This approach fosters improved resource efficiency by optimizing energy and water use, minimizing waste, and sourcing from sustainable suppliers. Greater transparency emerges as businesses can track sustainability practices throughout the chain and communicate them to consumers who are increasingly environmentally conscious. Collaboration also becomes essential, facilitating the development of innovative solutions like circular economy models or sustainable packaging alternatives. Despite the promise of the value chain approach, implementing it presents challenges. The fragmented nature of the industry, with numerous independent businesses, makes coordination difficult. Financial constraints, knowledge gaps, and limited incentives for businesses and consumers further hinder progress. Innovative business models offer a solution to bridge the implementation gap. They foster collaboration via platforms and initiatives, incentivize sustainability with rewards or green financing, and create shared value by highlighting benefits for all. This study seeks a HORECA-specific model to address its challenges and pave the way for a more sustainable future, analyzing existing models and exploring new frameworks to empower lasting change.
Unlocking sustainability in the HORECA value chain: the power of business models
Marchi B.;Savio A.;Zanoni S.;Zavanella L. E.
2024-01-01
Abstract
The HORECA value chain (hotels, restaurants, catering) significantly contributes to global environmental concerns. While generating approximately 1% of global GDP, the hospitality sector consumes a disproportionate 3% of global energy. This translates to significant greenhouse gas emissions and reliance on non-renewable resources. The sector's significant water consumption strains freshwater resources, while waste generation across food, packaging, and operations contributes to landfill overflow and pollution. These figures underscore the urgent need for the HORECA sector to prioritize sustainability. Implementing eco-friendly measures offers benefits beyond environmental impact, including improved operational efficiency and enhanced brand reputation. The value chain approach provides a holistic framework for addressing sustainability. By examining each stage, businesses can identify opportunities for improvement. This approach fosters improved resource efficiency by optimizing energy and water use, minimizing waste, and sourcing from sustainable suppliers. Greater transparency emerges as businesses can track sustainability practices throughout the chain and communicate them to consumers who are increasingly environmentally conscious. Collaboration also becomes essential, facilitating the development of innovative solutions like circular economy models or sustainable packaging alternatives. Despite the promise of the value chain approach, implementing it presents challenges. The fragmented nature of the industry, with numerous independent businesses, makes coordination difficult. Financial constraints, knowledge gaps, and limited incentives for businesses and consumers further hinder progress. Innovative business models offer a solution to bridge the implementation gap. They foster collaboration via platforms and initiatives, incentivize sustainability with rewards or green financing, and create shared value by highlighting benefits for all. This study seeks a HORECA-specific model to address its challenges and pave the way for a more sustainable future, analyzing existing models and exploring new frameworks to empower lasting change.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
