ECS 2025
RePEc - DOAJ - Index Copernicus - OpenAIRE
Managing food waste in rural tourism: An integrated approach based on One Health principles and the circular economy in the Rucăr–Bran area
Empirical Article
Authors: Mirela STOICAN, Carmen Corina VIŞAN, Claudia Cornelia ENACHE
Published online: 21 November 2025
Abstract: Given the multidimensional impact of food waste on the environment, economy, and public health, this research investigates perceptions, behaviours, and practices of food resource management in rural guesthouses, taking the Rucăr–Bran agro-tourism area as a case study. The region was selected due to its relevance to rural tourism in Romania, given the density of guesthouses, the traditional gastronomic offer, and the direct relationship between producer and consumer. The main objective is to identify the determinants of food waste from the perspective of both managers and tourists, with the aim of formulating sustainable recommendations applicable to the entire rural guesthouse sector, in line with the principles of the circular economy and the One Health concept. The methodology included mixed-method design with guesthouse managers and questionnaires to tourists on holiday eating behaviour. The data was collected between August and December 2024, using a conventional sample consisting of 30 rural guesthouse managers and 100 tourists. The questionnaires were designed using the funnel design, including dichotomous, multiple choice and Likert scale questions. The results show significant wastage generated by oversized portions, lack of planning in provisioning and tourist habits linked to excessive consumption. The study proposes a set of recommendations for circular food resource management, including adapting menus to real demand, reusing surplus food, composting waste, and raising tourist awareness, thereby supporting the economic sustainability of rural guesthouses and protecting the local ecosystem in accordance with One Health principle.
Keywords: food waste; One Health; circular economy; sustainable gastronomy; rural tourism; rural guesthouse
Pages: 110-130
References
Antonescu, A., Apetrei, M., & Surdu, A. (2022). The dimension of food waste phenomena in Romania. Case study: Agro-mountain pensions. In 30 Years of Inspiring Academic Economic Research – From the Transition to Market Economy to the Interlinked Crises of 21st Century. Proceedings of the 7th International Conference ESPERA 2020, 26-27 November 2020, Bucharest, Romania (pp. 561-575). https://reference-global.com/chapter/9788366675261/10.2478/9788366675261-039
Antonescu, A., & Surdu, A. (2022). Fundamental elements of the food waste reduction process. The case of agritourism pensions in Romania. Journal of Mountonology, 16, 38-58. https://montology-journal.eu/food-waste-reduction-agritourism-romania
Arbulú, I., Lozano, J., & Rey‑Maquieira, J. (2017). Waste generation flows and tourism growth: A STIRPAT model for Mallorca. Journal of Industrial Ecology, 21(2), 272–281. https://doi.org/10.1111/jiec.12420
Bahnaru, A. (2016). Perfecţionarea mecanismului economic de reglementare ecologică. Cazul Republicii Moldova [Improving the Economic Mechanism of Environmental Regulation: The Case of the Republic of Moldova]. [Doctoral dissertation, Academy of Economic Studies of Moldova, Kishinev, Republic of Moldova]. http://www.cnaa.md/thesis/50157
Centers for Disease Control and Prevention. (2025, June 27). About One Health. https://www.cdc.gov/onehealth/index.html
Destoumieux-Garzón, D., Mavingui, P., Boetsch, G., Boissier, J., Darriet, F., Duboz, P., Fritsch, C., Giraudoux, P., Le Roux, F., Morand, S., Paillard, C., Pontier, D., Sueur, C., & Voituron, Y. (2018). The One Health concept: 10 years old and a long road ahead. Frontiers in Veterinary Science, 5, 14. https://doi.org/10.3389/fvets.2018.00014
Dhir, A., Malodia, S., Awan, U., Sakashita, M., & Kaur, P. (2021). Extended valence theory perspective on consumers’ e-waste recycling intentions in Japan. Journal of Cleaner Production, 312, 127443. https://doi.org/10.1016/j.jclepro.2021.127443
Dhir, A., Talwar, S., Kaur, P., & Malibari, A. (2020). Food waste in hospitality and food services: A systematic literature review and framework development approach. Journal of Cleaner Production, 270, 122861. https://doi.org/10.1016/j.jclepro.2020.122861
Dumitru, O. M., Iorga, C. S., & Mustățea, G. (2021). Food waste along the food chain in Romania: An impact analysis. Foods, 10(10), 2280. https://doi.org/10.3390/foods10102280
Eurostat. (2023, September 29). Food waste per capita in the EU remained stable in 2021. [Press release]. European Commission. https://ec.europa.eu/eurostat/web/products-eurostat-news/w/ddn-20230929-2
FAO. (2019). The State of Food and Agriculture 2019: Moving Forward on Food Loss and Waste Reduction. Rome. https://openknowledge.fao.org/items/ba08937f-4a41-4ff5-a4e7-e495e5f5f599
FAO. (2022). Expert Consultative Meeting on a One Health Approach to Reducing Food Loss and Waste in Relation to Animal Diseases and Antimicrobial Resistance. https://openknowledge.fao.org/server/api/core/bitstreams/377c1a0f-6278-41af-830f-d8620a9021e1/content
Filimonau, V., Ermolaev, V. A., & Vasyukova, A., (2022). Food waste in foodservice provided in educational settings: An exploratory study of institutions of early childhood education. International Journal of Gastronomy and Food Science, 28, 100531. https://doi.org/10.1016/j.ijgfs.2022.100531
Filimonau, V., Sezerel, H., Ashton, M., Kubal-Czerwińska, M., Bhaskara, G. I., & Ermolaev, V. A. (2024). How chefs develop the practice to manage food waste in professional kitchens. International Journal of Hospitality Management, 119, 103712. https://doi.org/10.1016/j.ijhm.2024.103712
Geissdoerfer, M., Savaget, P., Bocken, N. M. P., & Hultink, E. J. (2017). The circular economy – A new sustainability paradigm?. Journal of Cleaner Production, 143, 757-768. https://doi.org/10.1016/j.jclepro.2016.12.048
Grèzes‑Bürcher, S., & Grèzes, V. (2024). Designing a sustainable, circular culinary system. Circular Economy and Sustainability, 4, 2799-2821. https://doi.org/10.1007/s43615-023-00295-w
Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., & Meybeck, A. (2011). Global Food Losses and Food Waste: Extent, Causes and Prevention. Rome: FAO. https://www.fao.org/4/mb060e/mb060e00.pdf
Häsler, B., Cornelsen, L., Bennani, H., & Rushton, J. (2014). A review of the metrics for One Health benefits. Revue scientifique et technique, 33(2), 453-464. https://pubmed.ncbi.nlm.nih.gov/25707176
Ingrassia, M., Bacarella, S., Bellia, C., Columba, P., Adamo, M. M., Altamore, L., & Chironi, S. (2023). Circular economy and agritourism: A sustainable behavioral model for tourists and farmers in the post-COVID era. Frontiers in Sustainable Food Systems, 7, 1174623. https://doi.org/10.3389/fsufs.2023.1174623
Janin, P., Fofiri Nzossié, É., J., & Racaud, S. (2023). Governance challenges for sustainable food systems: The return of politics and territories. Current Opinion in Environmental Sustainability, 65, 101382. https://doi.org/10.1016/j.cosust.2023.101382
Jansson-Boyd, C. V. (2021). Consumer Psychology. Open University Press.
Juvan, E., Grün, B., & Dolnicar, S. (2023). Waste production patterns in hotels and restaurants: An intra-sectoral segmentation approach. Annals of Tourism Research Empirical Insights, 4(1), 100090. https://doi.org/10.1016/j.annale.2023.100090
Kirchherr, J., Reike, D., & Hekkert, M. (2017). Conceptualizing the circular economy: An analysis of 114 definitions. Resources, Conservation and Recycling, 127, 221-232. https://doi.org/10.1016/j.resconrec.2017.09.005
Lakatos, E. S. (2021). Study of Food Waste in Romania – Advisory Group 2 – Policy and Governance Tools. Cluj-Napoca: Ernest Lupan Institute for Research in Circular Economy and Environment. https://zenodo.org/records/6034606
Ministry of Environment, Waters and Forests. (2023). Report on Food Waste in Romania.
Nand, A. A., Bhattacharya, A., Prajogo, D., & Sohal, A. (2025) Understanding food waste in the hospitality industry: A social practice theory approach. International Journal of Hospitality Management, 130, 104232. https://doi.org/10.1016/j.ijhm.2025.104232
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106-115. https://doi.org/10.1016/j.jclepro.2014.04.020
Popescu, D., & Ionescu, M. (2022). Risipa alimentară în pensiunile rurale din România. Turism și Sustenabilitate, 10(1), 22-34.
Sánchez‑Teba, E. M., Gemar, G., & Soler, I. P. (2021). From quantifying to managing food loss in the agri‑food industry supply chain. Foods, 10(9), 2163. https://doi.org/10.3390/foods10092163
Stenmarck, Å., Jensen, C., Quested, T., & Moates, G. (2016). Estimates of European food waste levels. Stockholm: IVL Swedish Environmental Research Institute. https://doi.org/10.13140/RG.2.1.4658.4721
Stoican, A., & Sonea, A. (2021). One Health și sustenabilitatea în turismul rural. Revista de Sănătate Publică, 13(3), 70-81.
Ştefan, V., van Herpen, E., Tudoran, A. A., & Lähteenmäki, L. (2013). Avoiding food waste by Romanian consumers: The importance of planning and shopping routines. Food Quality and Preference, 28(1), 375‑381. https://doi.org/10.1016/j.foodqual.2012.11.001
Tavares de Carvalho, P., Raimundo, R. J., & Lopes, J. D. (2024). Improving guest and owner satisfaction through a circular economy: An agritourism case study. Tourism and Hospitality, 5(4), 887-905. https://doi.org/10.3390/tourhosp5040051
Üngüren, E., Tekin, Ö. A., Avsallı, H., & Kaçmaz, Y. Y. (2023). Individual differences in plate wasting behavior: The roles of dispositional greed, impulsivity, food satisfaction, and ecolabeling. Behavioral Sciences, 13(8), 626. https://doi.org/10.3390/bs13080626
United Nations Environment Programme (UNEP). (2021). Food Waste Index Report 2021. Nairobi. https://wedocs.unep.org/20.500.11822/35280
Zinsstag, J., Schelling, E., Waltner-Toews, D., Whittaker, M., & Tanner, M. (Eds.) (2015). One Health: The Theory and Practice of Integrated Health Approaches. CAB International. https://researchonline.jcu.edu.au/43881/1/43881%20Zinsstag%20et%20al%202015.pdf