Circular Economy for Food

A Systemic Interpretation of 40 Case Histories in the Food System in Their Relationships with SDGs

Introduction: Food in the Circular Economy

The circular economy represents a new approach to production and consumption, emphasizing reuse and resource efficiency rather than a traditional “produce, consume, dispose” linear model. This sustainable model calls for innovative design, advanced technologies, and a shift in cultural and social practices, particularly in the food sector, where circularity has a long history. Ancient farming methods reflect this principle, with every part of food reused in various ways, establishing a pattern of sustainable management.

Circular thinking in food systems also draws from ecological and industrial frameworks, like “industrial metabolism,” which turns waste into resources for new cycles, thus mimicking natural processes. This paper, written by Franco Fassio and Nadia Tecco, encourages a reciprocal, regenerative relationship between food systems and nature.

Circular Economy to Tackle Food System Challenges

Today’s food system operates mostly on a linear model that extracts resources, produces waste, and disrupts natural cycles. Circular practices are increasingly necessary to mitigate the adverse effects of this approach. Industrial agriculture, for example, depends on monocultures and synthetic inputs, leading to biodiversity loss, soil depletion, and water scarcity. Globally, agriculture accounts for about 34% of land use, 69% of water use, and around 30% of greenhouse gas emissions. By 2030, millions of people may lack access to clean water due to agricultural demands.

The global food industry also faces severe inefficiencies downstream, with approximately one-third of all produced food wasted—sufficient to feed millions of people who currently suffer from hunger. This waste translates into extensive environmental impacts, including the loss of 250 trillion liters of water and 1.4 billion hectares of farmland each year, while adding 3.3 billion tons of CO₂ emissions to the atmosphere. Economically, the value of wasted food exceeds $2.6 trillion annually, a fraction of which could potentially eradicate global hunger by 2030.

The food system also impacts public health, with 795 million people experiencing hunger, while 1.5 billion suffer from obesity-related illnesses. Every year, 36 million die from malnutrition, while over 29 million succumb to diseases linked to overeating. These statistics underline the critical need to shift towards a circular economy in food, aiming to minimize waste, optimize resource use, and improve both environmental and community health outcomes.

Circular Economy and the Food System: Towards the Sustainable Development Goals (SDGs)

Circular economy initiatives within the food sector align with several Sustainable Development Goals (SDGs), especially those targeting responsible consumption, health, and environmental sustainability. Although circular practices have gained traction, they often remain limited in scope and have yet to reach their full potential within the food industry. The transition to a circular model in food systems requires systemic change and a regulatory shift that aligns with SDG objectives, such as SDG 12 (sustainable production), SDG 2 (zero hunger), and SDG 3 (good health and well-being).

The collection and analysis of 40 case studies offer insights into the current integration of circular economy principles in food systems and reveal potential areas for improvement. By bridging theory and practice, these cases highlight the broader impact of circular strategies in fostering sustainable, resilient food systems that contribute meaningfully to achieving the 2030 Agenda for Sustainable Development.

Circular Economy in Food Systems: Methodology Overview

This study uses the “wedding cake” model, developed by Rockström and Sukhdev, as a framework to assess how circular economy practices in food systems align with the UN’s Sustainable Development Goals (SDGs). This model emphasizes the interconnectedness of the biosphere, society, and economy, with the environment as the foundation that supports economic and social structures. In food systems, circular economy practices contribute to multiple SDGs, notably SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Sustainable Consumption and Production), and SDG 17 (Partnerships for Goals).

Through case studies, this research analyzed diverse circular economy practices in the food sector, focusing on companies implementing initiatives related to food waste, by-products, and packaging waste. Each case was selected based on its relevance to circular economy principles as evaluated by credible third-party sources. This approach allowed for a comprehensive look at food-related circular economy practices across various supply chain stages.

Circular Economy in Food Systems: Key Results

The study reviewed 40 case studies of circular economy practices from 37 companies, revealing key strategies in three main areas of circularity: Optimization, Looping, and Regeneration.

• Optimization: These actions focused on improving product efficiency and minimizing waste within production processes. Some companies repurposed by-products like corn cobs and beet molasses, transforming them into new materials or resources for other production cycles, avoiding traditional downcycling and instead maintaining or enhancing resource value.

• Looping: Looping efforts aimed to repurpose by-products within the food system, such as converting milk or orange by-products into textile fibers. Examples include Duedilatte, which transforms milk by-products into textiles, and Orange Fiber, which uses citrus pulp for similar applications.

• Regeneration: Regeneration initiatives prioritize renewable and circular materials, such as glass and steel for packaging, and focus on using local resources to support the food system’s broader sustainability goals. The Unico beverage, made with locally-sourced Barbera grapes and apples, exemplifies how circular initiatives can help stabilize local economies and prevent food waste.

Mapping to Sustainable Development Goals (SDGs)

The analysis shows that circular practices in the food sector primarily impact SDG 12 (Sustainable Production and Consumption), SDG 9 (Industry, Innovation, and Infrastructure), and SDG 17 (Partnerships for the Goals). Case studies revealed tangible benefits, such as reduced virgin material use, lower energy costs, and innovative partnerships that promote circular business models.

However, findings indicate that most actions have focused on the social and economic aspects of the “wedding cake” model while making limited contributions to the environmental foundations (e.g., SDGs 6, 13, and 14, which address water, climate, and ocean ecosystems). While some cases encourage renewable energy use and waste reduction, many practices have yet to fully integrate environmental sustainability into their core objectives.

Conclusion and Implications

This study underscores the importance of circular economy practices in achieving sustainable food systems. Although current efforts show promise in promoting efficiency and reducing waste, greater integration across environmental dimensions is necessary to reach full circular potential. Transitioning from isolated recycling efforts to holistic, regenerative food systems will require collaboration across industries, innovations in circular technology, and alignment with broader SDG targets.

This text is an excerpt from an article published under the following reference: Fassio F., Tecco N., (2019), Circular Economy for Food. A systemic interpretation of 40 case histories in the food system, in Systems, Special issue: A Systems Approach to Sustainability within Agenda 2030 and across SDGs, ISSN 2079-8954. The text can be read in full at this link. Want to learn more about the circular economy and its issues? Visit Tondo’s blog!