The European Commission aims for a full circular economy (CE), an economy that aims to reuse all resources in 2050. CE is a promising way to increase welfare and wellbeing while decreasing environmental footprints. Industrial symbiosis, in which companies exchange residuals for resource efficiency, is …

White paper: Circular tourism and support from local authorities The white paper proposes six strategic steps for local authorities to enable the tourism sector transition to a circular economy in coastal destinations. The steps draw from the experience of the EU 2 Seas FACET project as well as relevant …

How can we design and manage our urban water systems to be resilient, sustainable, circular, ecosystem-based, adaptable and inclusive, and so address the increasing demand for housing and the changing environmental and socio-economic conditions? To identify the challenges ahead, while taking stock of …

Growing volumes of wood are being used in construction, interior architecture, and product design, resulting in increasing amounts of wood waste. Using this waste is challenging, because it is too labor-intensive to process large volumes of uneven wood pieces that vary in geometry, quality, and origin. …

1.2 Problem statement As previously mentioned, a fully biobased pedestrian bridge was built in 2016 in Eindhoven University of Technology, over the river Dommel. This was a 14m bridge made from hemp and flex-fibre base. The project was developed by multiple parties including CoE BBE. The initiators of …

Design and research are two fields of knowledge that each has its traditions, methods, standards and practices. These two worlds appear to be quite separate, with researchers investigating what exists, and designers visualising what could be. This book builds a bridge between both worlds by showing how …

In this masterclass, Suzanne Klein-Gebbink, program manager of Circular Living Lab Food Valley and Lector Eric de Bruin from Aeres explain about food waste in practice: when is food wasted, why we should reduce it and how value can be created from food waste using the ladder of Lansink, which shows …

In this masterclass, Suzanne Klein-Gebbink, program manager of Circular Living Lab Food Valley and Lector Eric de Bruin from Aeres explain about food waste in practice: when is food wasted, why we should reduce it and how value can be created from food waste using the ladder of Lansink, which shows …

This full paper works towards merging ‘frugality’ and ‘design thinking’ into a simplified framework for a workshop routine as a stepping stone for SMEs in developed countries to create and capture value of frugal innovations. Innovations which are born out of the notion that we can do more with less, …

This case study describes a special edition of the European Project Semester at the course Sustainable Packaging Design and Innovation at the Faculty of Industrial Design Engineering at The Hague University of Applied Sciences (Fall Semester 2017). In this special edition, unique cooperation took place …