Advancing SDG 12 and Beyond: a Case Study of Black Soldier Fly Technology in Restaurant Waste Circularity

Objective: This study investigates Black Soldier Fly (BSF) technology application for food waste management in traditional restaurants, evaluating its environmental and economic impacts and alignment with sustainability frameworks. Theoretical Framework: The research is anchored in circular economy and integrated sustainability assessment, using ESG criteria and UN Sustainable Development Goals—especially SDGs 12, 13, and 15—as analytical lenses to contextualize food waste mitigation technologies in small-scale foodservice operations. Method: A qualitative case study of a Taiwanese hot pot restaurant that adopted BSF technology was conducted. Field observations and semi-structured interviews investigated the practical implementation and operational dynamics in a real-world restaurant context. Results and Discussion: The study shows that BSF technology can reduce food waste, lower disposal costs, and produce usable byproducts like insect protein and organic compost. These results align with the environmental goals of ESG and SDG frameworks. Research Implications: This research highlights how BSF systems can support sustainability in foodservice by improving organic waste use and informing policy. It provides insights for future applications of waste-to-resource strategies in small-scale businesses. Originality/Value: This research presents rare empirical evidence of BSF use in traditional restaurants. It connects operational insights with sustainability frameworks, offering a model for integrating circular economy strategies in small-scale food businesses.