Building Sustainable Tourism Resilience: Literature Review on Circular Food and Beverage Waste Management in Berau

Abstract

The rapid development of tourism in Berau has significantly boosted the local economy but has simultaneously intensified environmental pressures, particularly regarding Food and Beverage (F&B) waste generation. Inadequate waste management poses a critical threat to the preservation of Berau’s marine ecosystems, which serve as the primary attraction for the region. To align with the goals of a green economy, it is essential to shift from traditional linear disposal models to sustainable practices. This research aims to synthesize global best practices in circular F&B waste management and propose a strategic framework for its implementation within the tourism industry in Berau. A qualitative approach was employed through a systematic literature review of academic journals, policy reports, and industry case studies published. The analysis focuses on circular economy principles, sustainable hospitality operations, and destination resilience. The research aim to identifies effective method for waste management, including the integration of data-driven inventory systems to reduce waste at the source, the importance of multi-stakeholder collaboration among F&B businesses and local communities, and the adoption of decentralized, small-scale waste processing technologies suitable for remote tourism destinations. The study offers a conceptual framework for local stakeholders, emphasizing the transition toward a circular model that balances operational efficiency with ecological conservation. By adopting these strategies, F&B establishments in Berau can significantly contribute to the long-term resilience of the tourism sector, ensuring environmental sustainability while maintaining economic growth.

Keywords: Food Waste Management, Circular Economy, Green Economy, Tourism Resilience, Sustainable F&B, Berau.