What Are Circular Food Systems? 5 Quick Questions, Answered

In general, the concept of circularity means deliberately and consciously using less: designing products that use fewer resources and always in a way that makes them long-lasting and/or reusable.

Once these products are in circulation (in our economy), it’s about making sure we extend their lives as long as possible. In practice, this means finding ways to re-use items, or to re-capture or upcycle materials for other purposes – essentially, in this way of thinking about resources, the bin becomes the absolute last resort.

A circular food system is one in which nothing (or as little as possible) is wasted. This is about responsible practices as well as resource efficiency; it’s no good if it compromises other crucial systems, so it also must work with nature in ways that allow and encourage biodiversity to thrive. 

Circularity is a concept borrowed from natural systems – there is no waste in nature. This is one example of what we call nature-based solutions. The whole concept is about reducing inputs, reducing waste, improving efficiencies and working in partnership with nature.

These practices can make a big difference in terms of environmental impact – and, fortunately, they also typically involve lower costs. The good news for businesses is that adopting circularity should also mean spending less in the long run.  
 

No system is truly sustainable in the long run if it doesn’t work in tandem with nature. The concept of circularity is about more than minimising waste: it also means optimising resources and taking only what you need.

When we are conscious about what we take from the planet and we deliberately allow space for nature, we can create and support more balanced systems – and nature gives back. For example, supporting and preserving biodiversity on the farm offers natural protection against things like disease, pests and severe weather events, which is of benefit to us. 
 

The F&B industry has huge influence over our global food systems, with ramifications for climate change, biodiversity, soil health and much more. If the sector as a whole could adopt a circular approach, this could make an enormous difference in how our food systems look in the future. 

If possible, try and map where waste is created in your supply chain, identifying any opportunities where you could make better use of resources. Sankey diagrams are a useful tool to help visualise this. This doesn’t have to be perfect; it’s simply a useful exercise for identifying likely ‘hotspots’ or places for improvement, allowing you to focus your efforts on the highest impact areas first. 

These hotspots might be in-house; for example, say you’re over-ordering yoghurt and it’s going out of date before you can use it all. In this case, you could look at buying smaller formats, using it in other recipes, removing from the menu altogether or donating the surplus. Bear in mind that responsible handling of waste (like donating) is a positive step, but it’s always better to eradicate waste at its source wherever possible.

Farm-level waste and circularity in your supply chain will be harder to measure unless you have close working relationships with your growers. A good place to start is simply opening a dialogue, asking about farming practices and seeing where there might be areas for improvement. Never turn your back on a supplier without first exploring ways they can improve to better meet your needs. In general, these are climate-friendly practices to look out for (or to encourage your growers to adopt):  
  

You could also try buying whole ingredients rather than processed (e.g., choosing carrots with their tops rather than without, and making sure the tops are used in your kitchen). You could even look at making use of surplus ingredients from the farm (like crop residues) to make novel products, ingredients or dishes. Buying low-impact ingredients (like oats, beans and most native plant-based ingredients) is also a positive step in reducing inputs (essentially wasting less) in our food supply chains. 


Learn why it’s critical for the hospitality industry to effect change across our food systems here, and follow our #EatForTomorrow campaign on Instagram for inspiring stories on how chefs, restaurants, farmers and change-makers are helping to build a better food system for our future.

Ellie is a Senior Sustainability Consultant at The Sustainable Restaurant Association, delivering impactful projects with bespoke objectives for a variety of food businesses. Read more about Ellie and the rest of the team here, or click here for details of our projects and consultancy services.