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 European Commission is currently working on a revision of the Waste Framework Directive. This revision aims to improve the overall environmental outcome of waste management in line with the waste hierarchy and the implementation of the polluter pays principle. The call for evidence is open for feedback until 22 February 2022.
Awareness is increasing about the presence of microplastics in our environment and their negative impact on ecosystems, animals and people. The wearing/washing of textiles made from synthetic fibers is one recognised source of microplastics in the environment. Textiles and plastics are among the key value chains in the EU circular economy action plan.
It is possible to reduce or prevent the release of microplastics from textiles by implementing sustainable design and production processes and caretaking measures that control microplastic emissions during use, and by improving disposal and end-of-life processing.
This briefing aims to improve our understanding of microplastics released from textiles from a European perspective and identify pathways to reduce or prevent this release.
Blue Room Innovation has developed a solution for some of the challenges facing ports: CIRCULARPORT. This blockchain-powered waste management solution makes ports greener and more efficient. A WastePassport has also been developed that connects waste disposed in port reception facilities to treatment plants.
RECICLOS provides incentives for recycling cans and plastic beverage bottles. When people recycle using the app, they receive points that can be used to try to win prizes or given to local projects.
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.
