PRINCIPLES OF A CIRCULAR ECONOMY IN THE FOOD SECTOR: A SYSTEMATIC LITERATURE REVIEW

Since the transition to a circular economy (CE) in various sectors is a priority strategic goal of policy planning in the European Union (EU), the goal of this article is to reveal the principles of the CE in the food sector. To achieve the goal, the study is based on a systematic literature review using the literature synthesis and analysis method and the PRISMA 2020 approach for the selection of appropriate literature. From 25 articles, which were selected from the SCOPUS database, 20 were left for final analysis. Based on the literature review, it was discovered that the main principles of the CE in the food sector are management of resources and waste, emission control, natural and production resource sustainability, increase in energy efficiency, reduction and prevention of food waste, recycling and reuse of food waste and public involvement in the transition to the CE. The determination of CE principles in the food sector is the basis for choosing goals and a right strategy for the implementation of CE principles in practice in this are