Sustainability in the HORECA sector

Yüceer M.

XI. Food Technology International Symposium, Murcia, Spain, 11 - 12 May 2023

  • Publication Type: Conference Paper / Full Text
  • City: Murcia
  • Country: Spain
  • Çanakkale Onsekiz Mart University Affiliated: Yes


The food system includes activities involving the production, processing, transport and consumption of food. From production to consumption, all components and processes related to the foods are parts of complex and dynamic systems. Foodservice industry (HoReCa) are facilities that serve all about food and beverages that are consumed out of the home. The HoReCa universe has been shifting its focus and taking a robust approach when it comes to sustainability. In this presentation the future of the HoReCa sector segment in terms of social, environmental and economic sustainability of food systems around the globe are explored. Hotels, restaurants and catering businesses faced multiple challenges. By helping businesses and public sector premises to reduce food waste, reduce operating costs, reduce energy and water consumption, eliminating single-use plastics, reducing greenhouse gas emission, and work on sustainable practices in the HoReCa business. The paper intended to broaden the understanding and importance of food system transformation and provide practical tools and solutions for responsible research and innovation for food system transformation as well as international trends, key opportunities, challenges and good practices in the sector. This presentation will explore some of the biggest, most interesting and disruptive ideas and how sustainable practices, educational initiatives and innovation play a role in transforming the future of hotels, restaurants and catering that are shaping the way we think about the future of HoReCa sector.   Keywords: Food services, food waste, food trends, green materials, gastronomy, Sustainable Development Goal,