"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.
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?
How will we wean the Netherlands off natural gas? One of the people involved in this task is Arjen Schep, employed at the Erasmus School of Law (ESL).
Making sustainable choices is not as difficult as you might think. Read what you can do as a student or employee, to contribute to a more sustainable campus.