Transforming business to create sustainable value

Sustainable business is much more than managing risks. It’s increasingly a lot about creating value by converting challenges into opportunities. Embedding sustainability into strategy and operations is increasingly becoming necessary for competitiveness and to remain relevant in rapidly changing markets and industry structures.

Business has been the single biggest contributor to sustainability challenges. Business will be the single biggest contributor to sustainability solutions. While governments still control most of the natural resources and are legitimate power centres, business can reallocate resources, remodel processes, and can most effectively provide products and services for consumption. This goes much beyond the “polluter pays principle”, with emphasis on creating and providing solutions rather than just paying for the damages. Sigue leyendo

Una casa sostenible ahorra el 80% de energía (y no cuesta más construirla)

Wendy Miller ha presentado su doctorado sobre arquitectura sostenible en la Universidad Tecnológica de Queensland (Australia). Para realizar su tesis estudió una ecoaldea situada en Currumbin, un barrio de la ciudad de Gold Coast (Australia). También ha seguido durante varios años el diseño, construcción y funcionamiento de otras casas ecológicas construidas en toda la región de Queensland (Australia).
La conclusión de sus investigaciones es que la utilización de energía solar para calentar el agua. la utilización de electrodomésticos eficientes, el uso bombillas de bajo consumo y eliminar la necesidad de aire acondicionado con un buen diseño puede reducir el consumo de energía entre un 50% y un 80%, respecto a las casas tradicionales de toda la región. Sigue leyendo

Whole Foods To Stop Unsustainable Wild-Caught Seafood Sales By Earth Day

Whole Foods Sustainable Seafood
ALBANY, N.Y. — Whole Foods Market said Friday that it will stop selling fish caught from depleted waters or through ecologically damaging methods, a move that comes as supermarkets nationwide try to make their seafood selections more sustainable.

Starting Earth Day, April 22, the natural and organic supermarket chain will no longer carry wild-caught seafood that is «red-rated,» a color code that indicates it is either overfished or caught in a way that harms other species. The ratings are determined by the Blue Ocean Institute, an advocacy group, and the Monterey Bay Aquarium in California. Sigue leyendo