The Circular Navarre Catalogue 2021 is an update of the first showcasing booklet published in 2020. This new edition includes 30 organisations - based on circular business models - in the Spanish Navarre region, looking for international cooperation.
Food waste is one of the main challenges of the 21st century worldwide. Our food system remains one of the biggest contributors to climate change, generating significant amounts of solid waste, but at the same time, 55 million EU citizens cannot afford a quality meal every day.
The IRCEM, the CSCP, BBI, Innowo and the ECESP are organising an #EUCircularTalks event on 26 October at 10:00 CEST.
The speakers of the event will discuss the different implications of waste and resource efficiency from a macro perspective to study cases and stakeholder engagement.
The 2nd International Conference on Strategies towards Green Deal Implementation – Water, Raw Materials & Energy (ICGreenDeal2021) - aims to present the issue of climate change and ways to prevent it with innovative solutions (technological, environmental, economic, and social) that can be implemented under the Green Deal Strategies.
This online conference on 8-10 December 2021 is the continuation of the 1st International Conference on Strategies towards Green Deal Implementation – Water and Raw Materials, a very successful event with almost 500 participants.
The circular economy is a key element of the European Green Deal as a concept that can support the transition towards a more sustainable growth model. In recent years there has been a growth of circular economy industrial applications, but evidence suggests that the uptake of circular approaches in many sectors is still limited.
The report titled Barriers and enablers for implementing circular economy business models - Evidence from the electrical and electronic equipment and agri-food value chains provides facts and data on barriers and enablers to the implementation of circular economy business models in two value chains that exhibit high levels of waste generation:
Reduce water use in Diageo's operations with a 40% improvement in water use efficiency in water stressed areas and 30% improvement across the company.
Replenish more water than Diageo uses for their operations for all their sites in water-stressed areas by 2026.
Invest in 150 projects to improve access to clean water, sanitation, and hygiene (WASH) in communities near Diageo sites and local sourcing areas in all of Diageo's water-stressed markets.
Engage in collective action in all of their Priority Water Basins to improve water accessibility, availability and quality and contribute to a net positive water impact.
Achieve zero waste in Diageo's direct operations and zero waste to landfill in Diageo's supply chain.
Ensure 100% of Diageo's packaging is widely recyclable (or reusable/compostable).
Continue to reduce packaging and increase recycled content in Diageo's packaging (delivering a 10% reduction in packaging weight + increasing the % recycled content of the packaging to 60%).
Ensure 100% of Diageo's plastics are designed to be widely recyclable (or reusable/compostable) by 2025 and achieve 40% recycled content in Diageo's plastic bottles by 2025, and 100% by 2030.
Provide all of Diageo's local sourcing communities with agricultural skills and resources, building economic and environmental resilience (supporting 150,000 smallholder farmers).
Develop regenerative agriculture pilot programmes in 5 key sourcing landscapes.
Become Net Zero carbon in Diageo's direct operations.
Reduce Diageo's value chain carbon emissions by 50%.
Use 100% renewable electricity across all of Diageo's direct operations.
While the current food system has sustained a growing population and brought economic development, much of it is essentially ‘linear’ and extractive, particularly in more developed markets. It is wasteful, polluting, and depletive, and is the primary driver of biodiversity loss and accounts for a third of global greenhouse gas emissions.
The big food redesign study by Ellen MacArthur Foundation looks at the role fast-moving consumer goods companies (FMCGs) and food retailers can play to move us towards a food system with significant positive impacts for business, people, and the environment. It explores the ways in which food products can be designed in closer collaboration with farmers, for nature. It also investigates the crucial enabling role of policies and incentives.
Regenerating nature requires an economic transformation. To halt and reverse biodiversity loss, we need to fundamentally transform the way we produce, use, and consume our products and food. Conservation and restoration efforts alone – crucial though they are – will not be enough. The circular economy offers a framework for such a transformation. Applied together, its three principles are able to help tackle the root causes of biodiversity loss and enable the regeneration of nature. These biodiversity benefits can be demonstrated across different industry sectors, as shown in this new study by Ellen MacArthur Foundation. This paper also highlights the key steps businesses and policymakers can take to scale the circular economy potential and help shape a nature-positive future.
Society 2030: Spirit of Progress is Diageo's 10-year action plan to help create a more inclusive and sustainable world. This global leader in beverage alcohol has set itself 25 goals aligned to the UN's SDGs.
High-level foresight conference on positioning sustainable and circular bioeconomies in Central and Eastern Europe to achieve climate neutrality by 2050.
Event schedule change!
This webinar is the final event of the CIRC4Life project. We will look into the lessons learnt from research and demonstrations, and discuss the challenges and policies needed to further boost circular solutions for the electrical and electronic equipment sector and the agri-food value chain.
Through fermentation, bread scraps can produce chemical compounds for the pharmaceutical and food industries, fuels and enzymes. The starters (which kickstart the fermentation process) obtained by this project confirm the huge economic and technological potential of a growing substrate obtained from low-cost matrices.
The protocol includes homogenisation of the waste bread (leavened bakery products), with the addition of enzymes and final sterilisation.
The culture medium can be liquid (broth), solid (agar) or dehydrated. The substrate can be used for cultivating lactic bacteria, yeasts and moulds (for the food industry).
About 10% of the bread waste produced monthly can be used to yield a culture medium for bacterial starters.
Ristorazione Sostenibile 360° is the first voluntary certification programme for regional catering, suitable for any type of restaurant in the Emilia-Romagna Region (IT).
Coffee grounds contain many nutrients which are excellent for growing mushrooms. This secondary raw material is even ready for use, having been sterilised at 80 to 90°C by the coffee machine. What's left once the mushrooms have been collected is a good fertiliser.
On 12 July 2021, EFSA launched a call for expression of interest in the context of a two-year project aimed at identifying potential emerging risks to food and feed safety in the transition to a circular economy. The project’s objective is to help ensure that food and feed safety and environmental health considerations are taken into account at an early stage of research or policy initiatives.
This model reinforces Wallonia's objective of renewing its industry and will ensure that the region is better able to cope with future crises.
The strategy will achieve this by fully integrating the alterations and adaptations required by climate change, and by making Wallonia more independent in terms of resources and global supply chains.
Wallonia’s vision is based on the following guidelines:
Particular attention is paid to the six value chains: Construction, Plastics, Food, Water, Textiles and Metallurgy
Interested in contributing to EU efforts to fight food loss and waste? Don’t miss the opportunity to submit your application!
The Commission is calling for applications from private sector organisations with expertise and proven track record in food waste prevention to re-establish, together with public entities, the EU Platform on Food Losses and Food Waste for its second mandate (2022-2026).
Toast Ale was founded in 2015 to reduce demand for natural resources by replacing virgin barley with surplus fresh bread.
You are encouraged to participate in a survey that the European Food Safety Agency is launching to complement and prioritise the set of circular economy areas and practices which might pose risks to food/feed safety and the environment.
The University of Turin, the Leadership Group on Food waste, food systems and the bioeconomy and the ECESP will be holding a #EUCircularTalks event on the role of cities in boosting the circularity of food systems. The event aims to share insights and best practices on how we can help design and build circular food systems that foster the Urban Food Transformation.
Too Good to Go is an app for reducing food waste. It's operated by a Danish company which seeks to inspire and empower individuals to do something to stop food waste.
Leef has eliminated plastic waste by producing 100% biodegradable plates from (non-palm oil) palm leaves grown in mixed plantations in Tamil Nadu, India.
The RiceRes research project, launched in 2016 by the CNR (National Research Council) and the Universities of Milan and Pavia and financed by the Cariplo Foundation, aimed to make the most of waste materials from processing Italian rice.
In Sweden, there is an initiative from the coffee roasting sector which aims to eliminate all waste related to coffee cultivation, processing and consumption by the year 2030.
In cooperation with VA Syd, the City of Malmö has established a pilot project in which kitchen waste disposers have been installed as an easy-to-manage method of dealing with food waste.
Entocycle upcycles local food waste to feed black soldier fly larvae, which grow very fast and become protein-rich animal feed.
The Municipality of Milan, with the Cariplo Foundation, has decided to commit to making its food system more equitable and sustainable by adopting its own Food Policy.
The EPA is seeking proposals from the research community to help identify solutions to climate change and other emerging and complex environmental problems.The funding will be provided under the four EPA Research 2030 interconnected research hubs, including "Facilitating a green and circular economy".
