Ce4Re

Changing our food system towards CE is one of the most powerful tools to tackle climate change and build biodiversity. The restaurant sector, as a part of this system, is an asset-heavy industry and a complex ecosystem of interconnected actors relying on huge quantities and flows of exhaustible natural resources. Simultaneously, this hardest hit sector by COVID-19 is looking for new sustainable approaches to recover and rebuild. However, there exists significant transition barriers and territorial challenges to shift from linear to circular economy.

As restaurants are influential in shifting to a CE for food, the main objective of the Ce4Re project is to promote the transition towards CE in the CB restaurant sector. This is accomplished by developing joint circular solutions for restaurants focusing on processes related to purchasing, preparing, and serving food. The targeted key value chain is the restaurant sector with the chain of contractors related to food. In total, 300 restaurants participate in the project.

The developed and interconnected solutions focus on three CE principles (Redesign, Reduce, Rethink). A Circular Menu Tool and a Waste Reduction Toolset to prevent large volumes of waste are developed. In addition, the EkoGo app to make consumers rethink and change their behaviour towards CE is developed acting also as a marketing tool for circular restaurants. The solutions are duplicated and extended across CB borders.

The novelty value lies in the context of developing CE in the much neglected service sectors and its approach to have an impact on both, restaurants and consumers, to minimise waste production. By participating in the project, restaurants will have low-cost, easy-to-use solutions supporting their efficient transition into CE. Their environmental footprint will be minimised, less waste generated and profitability increased due to the cost savings.