Fonte: Journal of Tourism & Development; Vol 46 (2024); 41-59
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Resumo: The purpose of this research is to examine the scientific production and international trends and recommendations on circular economy, gastronomy, and sustainability concepts. A bibliometric analysis was carried out in the SCOPUS and Web of Science (WOS) databases, and the extracted results considered relevant were processed in the VOSviewer software. In a total of four hundred articles considered, Italian, Spanish and American authors are responsible for most of the research carried out. There has been a growing evolution in scientific production on the circular economy, sustainability and gastronomy concepts in the last decade, due to the contribution of three hundred authors to the theme, and the main agencies that financially support research are of European origin. These results help to systematize the characteristics of the scientific literature produced on the relationship between the circular economy and gastronomy and its sustainable and sector-enhancing nature. And, also, raise awareness to the importance of circular practices in the restaurant sector and serve as a guideline for entrepreneurs and managers in choosing more sustainable and eco-efficient operating alternatives. It is the first study that addresses the intersection of topics related to the circular economy and local gastronomy as a contribution to a more sustainable restaurant sector.
