Circular gastronomy as an integral part of sustainable tourism

The bachelor's thesis deals with the topic of "circular gastronomy" as an effective tool for reducing food and other waste in restaurants, along with increasing their competitiveness. The aim of the thesis is to describe the practices of circular gastronomy based on a literature review, analyze them, and, subsequently, evaluate their benefits from the perspective of the five basic pillars of sustainable development. The gained knowledge will then be used to design a plan for implementing these practices in a selected restaurant, with transferability to other businesses. The introductory part is devoted to the circular economy and its basic principles. The thesis then focuses directly on circular gastronomy, its importance for sustainable tourism, individual practices and its positive impacts. Then, several successful case studies are presented, both from the Czech Republic and abroad. Potential barriers and motivators for the implementation of circular economy projects in the hospitality industry are also taken into account. Finally, the results of the content analysis are discussed using examples of good practice and supplemented with conclusions from an in-depth interview with a respondent from a selected business. Consequently, recommendations for the implementation of circular gastronomy as a means of achieving greater sustainability and efficiency are formulated. The selection of just one pilot restaurant allows for an individual approach, more detailed examination, and adaptation of recommendations directly to its specific needs, which would be significantly more difficult when analyzing multiple businesses. The outcome of the thesis is, therefore, a case study or a pilot project, the procedures of which can be further applied to a wider range of restaurants.