Designing for circularity
Through this report, we want to create a platform to openly address the issues in designing for circularity and move towards finding solutions. By reflecting differing viewpoints from a range of contributors — such as leaders from academia, business, NGOs and other key institutions — we hope to move the circularity dialogue forward and contribute to a common understanding.
Achieving circularity objectives requires both systemic changes and a network of stakeholders working as one across the entire food value chain and driving a common understanding of sustainability, says Charles Héaulmé, President and CEO of Huhtamaki.
Today’s large-scale industrial food production is not sustainable, argues Food System 6 CEO Caesaré Assad. Instead, we need food systems based on right-sized entrepreneurship and decentralized operations where innovation starts at the local level.
EU’s efforts to reduce marine litter by banning single-use plastics may lead to unintended consequences as circularity needs composite materials and single-use containers, says research professor Ali Harlin.
Circular economy requires innovation in materials and design as well as broad partnerships to tackle issues in recycling infrastructure, says Frank Heidlberger, Director of Global Packaging at McDonald’s. For businesses, customer experience remains a...
Business executives’ fear of shareholders’ fear prevents them from initiating major changes, argues Professor Steve Evans. Yet adjusting business models and production processes towards circularity can increase efficiency and profits.
"Business executives are fixed on a mental model that sustainability will mean short-term loss in gains. This is not true."
PROFESSOR STEVE EVANS, 10/2020