134 people died in the devastating flooding in the German region of Ahrweiler in July 2021, caused by a climate change-induced weather situation. Over 400 000 tonnes of waste were created by the floods in one night. 40 000 households were hit, and massive damage to infrastructure such as roads, schools and hospitals was reported. The situation was described as being similar to the massive destruction following a war.
Thinking Circular’s report summarises the process of waste management and learning from this regional crisis.
The Italian Cartiera is an ethical fashion workshop founded in Lama di Reno, Marzabotto, in 2017 which makes leather and fabric items.
Believing strongly that work is an extraordinary tool for social inclusion, Cartiera offers paths for employment and integration of disadvantaged people, mainly refugees and asylum seekers.
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.
This white paper on Quick Scan Circular Business Models - Inspiration for organising value retention in loops from the Dutch Ministry of Economic Affairs and Climate Policy offers an approach for developing a circular business model. It is based on a classification for existing and future circular business models developed in 2021. It consists of seven basic models geared primarily to the manufacturing industry, although it can also be used in other sectors.
The paper is divided into three parts:
an introduction explaining the background and central concepts
an overview of the seven circular business models comprising the classification, and
the actual Quick Scan.
The interactive Quick Scan version can be found here.
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.