Maria Sharmina and colleagues at the Tyndall Centre and MMU have published a paper in Nature Food on how companies in the seafood sector can make their business models both more resilient and compliant with circular economy principles. Seafood is expected to become increasingly important in future food systems and healthy diets. This transition will require the seafood sector to adapt business practices to respond to environmental and social challenges while increasing resilience. The new paper develops the circular economy-resilience framework for business models (CERF-BM) and, through exploring the current literature, applies this framework to business models in the seafood sector.
EDGE of Ember has launched a super sustainable Conscious Diamonds collection, which has been made with lab grown diamonds.
The super sustainable collection, has been been designed to worn day in, day out. The collection is filled with lab grown diamonds and with 100 per cent recycled gold the Conscious Diamonds collection is better for the environment, as well as being cheaper than natural stones.