A new modus operandi is on the horizon that can potentially help tackle the pressing climate issue of our generation - zero waste. Addressing the problem of waste in a holistic manner, this approach becomes a driving force for innovations on several levels of a business. Taking a deep dive into the gastronomy industry, the present thesis explores how entrepreneurs are pushed into new ways of innovating. Shedding light of waste management in this context, challenges many known assumptions about a currently extremely waste heavy industry.
The following case study research provides insights from pioneering zero waste restaurants in the industry and their innovation practices. It assesses the challenges and the opportunities that the notion of zero waste brings to these businesses. The resolute commitment to a more sustainable gastronomy revealed as the underlying drive to innovate for the entrepreneurs. As a lack of alternative solutions prevails, ultimately, the importance of a holistic approach to innovating manifests.
The novelty of this notion requires greater attention, considering the prevalent trend across several industries. With research presently falling short, this thesis aims to extend innovation literature by connecting sustainability theory and insights from the gastronomy industry.
|Educations||MSocSc in Organisational Innovation and Entrepreneurship , (Graduate Programme) Final Thesis|
|Number of pages||189|