"You could say: 'the big corporations still have a long way to go' - but it’s about the transition as whole and how that process needs to be managed and organised"
Prof.dr. Rob van Tulder sees that sustainable production is a priority for multinational companies. "SDG12 is increasingly becoming a regular management issue."
If you recycle harmful ingredients, you will be making a harmful product. Yet, not all companies that claim to be using the principles of Circular Economy.
Technological advances allow customers to determine specific product characteristics by choosing particular ingredients, features or design elements in helping to build a product outcome.
There is huge potential in restoring landscapes: around two billion hectares of land (two times the size of China) are degraded, but this can be addressed.
"Subtle factors in the choice environment shape our likelihood to eat healthy and make sustainable food choices"
Anne-Kathrin Klesse, Associate Professor at RSM, studies how consumers can be nudged to make both healthier and more sustainable consumption choices.
“Agricultural technology offers enormous opportunities for sustainability and feeding the world. But it also comes with risks”
What kind of impact will new digital technologies in agriculture have on our food supply in the future? Associate Professor Oane Visser (ISS) is carrying out research to answer these questions.
New blog post on BlISS by Dr Helen Hintjens
With the ELENA grant from the European Commission, Erasmus University Rotterdam is able to realise her goals for a sustainable campus.
Business travel is a one of the largest contributors to the university’s carbon footprint but no measures are being taken. What can we do ourselves and what role should the university take?
The research project "Imagining climate change: The visual arts to the rescue?" by Ulrike Hahn has received a PhD in the Humanities grant.