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TCO puts sustainability data back in the hands of IT purchasers
TCO Certified has extended its online product finder to included measurable sustainable performance data for certified products.
Fashion capitals lead sustainability charge in GLM ranking – Fibre2Fashion
London, New York, Milan and Paris have topped the list in Global Language Monitor’s (GLM) rankings for the top global fashion capitals in sustainability for 2020 that was…
The Book Bus – Every Book Bus project is firmly aligned with UNESCO’s Sustainable Development Goals. For a few weeks we have been showing you how, by achieving these goals, we are transforming live…
Every Book Bus project is firmly aligned with UNESCO’s Sustainable Development Goals. For a few weeks we have been showing you how, by achieving these…
How a Sustainability Agenda is Driven by Risk Management
The priority issues covered by the sustainability agenda of companies are being driven more by risk management than value creation.
Circular Economy Success Secret: Start With Product Design
The World Bank predicts that global annual waste generation will have reached 3.4 billion tonnes by 2050. That’s almost a 75 percent increase on the 2 billion tons we generate today. Building a circular economy will play a crucial role in reducing this forecast. Here, Mats W Lundberg, head of sustainability at global engineering group Sandvik, looks at why circularity needs to be considered from the initial design process; otherwise, it’s already too late. Product lifecycles traditionally follow a linear economy, where materials are transformed into products that are then used and thrown away in a ‘take-make-waste approach. This is unsustainable. The primary principle of a circular economy is keeping assets in use to create a responsible way of using resources while reducing waste. Circularity is crucial in closing the loop of product life cycles.
Ditching single use-plastics at these SA schools has led to better health for students and the environment
Schools in regional South Australia have tossed wrapper foods to halve waste and increase students’ consumption of fresh food.