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.
The authors of the study apply ascendency analysis (a systematic method based on information theory for quantifying the efficiency and resilience of natural ecosystems) at EU level and discuss the implications for urban waste management systems, taking the Netherlands as an example.
They argue that ecological principles can be useful for developing human-made systems. The system is made sufficiently robust to be able to cope with shocks by including a diverse set of stakeholders who provide:
resource-use efficiency through specialised know-how in capturing, processing and delivering a range of resources, and
resilience by generating multiple paths that allow these vital resources to circulate throughout the urban network at different levels and rates.
