For this year's sustainability conference the topic is bringing academia and practice closer together. We will explore how businesses can start the regeneration process vs. just lowering their negative impact through — reshaping what we treat as waste and how we manage the waste generated.
We will be showcasing some of the most circular businesses and practices around, these are examples that students are not always seeing in their textbooks and university classes.
How will the quick nature of innovation in business / circular economy /sustainability/ regeneration be mirrored in the academic approach?
KEYNOTE SPEAKERS
Lela Mélon
/Director of LL.M. in European and Global Law/
Co-director of Masters in Global Health (UAB, UOC, UPF)
Professor of sustainability in corporate law
Unlocking Circularity: Collaboration and Strategies for Business Transition
This keynote will explore how bridging the gap between academia and business is essential to advancing the circular economy. It will highlight the role of collaboration in helping businesses transition from traditional linear models to regenerative, circular practices. The session will cover strategies for both new and established businesses to adopt sustainable models that reduce waste, improve resource efficiency, and drive long-term positive impact. Through real-world examples and actionable insights, the keynote will emphasize how cross-sector collaboration, including academia, can unlock the full potential of circularity. Attendees will be inspired to rethink business practices, foster innovation, and work collectively to accelerate the transition to a more sustainable future.
Assoc.ProfDr.Merve Öksüz
Başkent University, Türkiye
Eco-gastronomy, which is based on healthy and clean content “from farm to table”, describes the journey of vegetables and fruits to our tables. Eco-gastronomy does not only address the growing part of the products, but also the process they go through while being collected, and supplied to markets or restaurants. Eco-gastronomy plays an essential role in ensuring economic, social and environmental sustainability in the development of tourism destinations. Expenditures made for regional products are effective both economically and as an increase in welfare. The protection of regional natural areas and local food and beverage cultures and efforts to achieve the best in cooking support the cultural, geographical, ecological and economic areas that are the infrastructure of sustainable development.
Stay tuned for an exciting virtual call and presentations featuring some of the most innovative circular businesses around.