36 min
8. Understanding Circular Business Driving Place Based Innovation
-
- Business
The eighth episode looks at the success of the Circular Economy and how different businesses in Northumberland, Newcastle and North Tyneside are being empowered by it to create positive impact with every pound spent.
Circularity helps to shorten supply chains and reduce food miles, which strongly benefits the local economy and improves connections within the local community. However, organisations need to be realistic about what can be achieved through implementing circularity and not rely on idealistic mindsets.
In this episode, we'll be joined by:
Hugh Stolliday, Manager, Ouseburn Farm
Troy Terrington, Chef Patron, Dobson & Parnell
In this episode, we learn that training staff is just as important as procuring raw materials since employees can share knowledge about production processes and educate customers by showing them how the circular economy works in practice. Partnerships can also be useful for facilitating collaboration between organisations and exchanging items that could be beneficial for each other as opposed to simply disposing of waste.
The growth of the circular economy was hindered by COVID because of the perception that single-use plastics were more hygienic. Nevertheless, customers increasingly have higher expectations for businesses to be sustainable, which encourages organisations to keep innovating.
Enjoy this podcast and subscribe to get all future episodes automatically.
The podcast is part of the Hospitality Innovation Tourism Supply (HITS) programme which provides targeted support, learning resources and grant funding to businesses in Northumberland, Newcastle and North Tyneside to help make their ideas a reality. The programme is funded by North of Tyne Combined Authority and delivered by NewcastleGateshead Initiative, Food and Drink North East and NBSL.
The eighth episode looks at the success of the Circular Economy and how different businesses in Northumberland, Newcastle and North Tyneside are being empowered by it to create positive impact with every pound spent.
Circularity helps to shorten supply chains and reduce food miles, which strongly benefits the local economy and improves connections within the local community. However, organisations need to be realistic about what can be achieved through implementing circularity and not rely on idealistic mindsets.
In this episode, we'll be joined by:
Hugh Stolliday, Manager, Ouseburn Farm
Troy Terrington, Chef Patron, Dobson & Parnell
In this episode, we learn that training staff is just as important as procuring raw materials since employees can share knowledge about production processes and educate customers by showing them how the circular economy works in practice. Partnerships can also be useful for facilitating collaboration between organisations and exchanging items that could be beneficial for each other as opposed to simply disposing of waste.
The growth of the circular economy was hindered by COVID because of the perception that single-use plastics were more hygienic. Nevertheless, customers increasingly have higher expectations for businesses to be sustainable, which encourages organisations to keep innovating.
Enjoy this podcast and subscribe to get all future episodes automatically.
The podcast is part of the Hospitality Innovation Tourism Supply (HITS) programme which provides targeted support, learning resources and grant funding to businesses in Northumberland, Newcastle and North Tyneside to help make their ideas a reality. The programme is funded by North of Tyne Combined Authority and delivered by NewcastleGateshead Initiative, Food and Drink North East and NBSL.
36 min