While digital networking is of great advantage for everyday life, the incredible amounts of electrical devices bring with it some particularly ecological risks, especially with regard to the use of resources. This is why the European Commission in the New Circular Economy Action Plan announced a Circular Electronics Initiative. There are still many challenges to be discussed during this workshop.
At a moment when the EU stakeholders hold their breath for the EU Textiles strategy to be published, this workshop aims to give a final signal to the policy makers that a high level of ambition needs to be maintained in the upcoming proposal in order to create a watershed moment for the textile production and consumption, and more importantly for its global impact on the society and environment.
This workshop aims to better understand the key ingredients for the successful circular transformation as well as the definition of the optimal profile of the transition broker.
This workshop used the concrete example of procurement of charging stations for electrical vehicles to link circular procurement to the energy transition.
The Cities & Regions Leadership Group in 2021 continued the work on the analysis of indicators to measure the transition to the circular economy in cities and regions.
This workshop capitalized on those discussion points, gearing the discussions towards the definition of operational cooperation leads between different initiatives supporting CE transition in cities and regions.
The goal of the circular economy is to take full advantage of all available resources through reducing, reusing, repairing and recycling. The recent Nordic Circular Summit in Copenhagen covered topics from public administration programmes to innovative techniques and renewable practices in the marine and food industries.
What can we learn about the circular economy from the Nordic perspective? Find some answers in this position paper.
Although previous researchers have explored the circular economy practices of different businesses in various contexts, only a few papers have focused on the sustainable preparation and consumption of food in the tourism and hospitality industry. This paper sheds light on case studies from hotels, restaurants and cafés that are located in urban tourism destinations.
This research suggests that catering businesses can implement a number of responsible initiatives by introducing preventive measures and recycling practices to curb food loss and the generation of waste. In conclusion, it finds that there is scope for regulatory authorities and policy makers to encourage hospitality practitioners to minimise food waste.
