Weak policies harming circular economy path in Africa
Africa should implement strategies that do not create jobs at the expense of polluting the environment.
Source: scidev.net
Africa should implement strategies that do not create jobs at the expense of polluting the environment.
Source: scidev.net
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Join your environmental, health, and safety peers at NAEM Impact 19 – Sustainability From Aspiration to Operation Conference. This conference will offer practical insights for EHS and sustainability and managers responsible for leading sustainability efforts in all industries.
Rob O’Grady is an engineer and father of three who has been stirred to action by his reflections on environmental issues and his everyday encounters with the perversity of our current system. Trained in the discipline of “sustainability engineering,” he discerned early in his career that to talk of sustainability in the world of business and politics was “to pour from the empty into the void,” because the underlying context is subversive of such efforts. Rejecting a career dealing in irreconcilable contradictions, he went into the construction industry and helped to build a thriving company that employs some 150 people. But he continued to think about environmental and economic issues.
Denim brand DL1961 “starts from scratch” when creating its sustainable denim.
Last year, an Impossible Whopper — next year, reusable packaging? Burger King has been leading the charge on food service sustainability and is now taking a step into the circular economy. The fast food chain announced earlier this month that it will begin offering reusable packaging, starting next year. A trial will begin at select restaurants in New York, Portland and Tokyo for sandwiches and drinks. Making this move possible is Burger King’s partnership with TerraCycle’s Loop initiative, which facilitates corporate transitions to reusable packaging. The trial is part of Burger King’s goal to source all packaging from renewable, recyclable or certified sources by 2025. And this step forward couldn’t have come at a better time, as many restaurants have resorted to single-use options during the coronavirus pandemic.