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Tyndall Manchester

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New article develops framework linking circular economy and resilience for seafood business models

6 May 2021

In order to ensure the future sustainability and resilience of our seafood supply, business models must adopt environmentally sensitive practices.

seafood displayed on ice

Published in Nature Food, this paper by Drs Carly Fletcher (Manchester Metropolitan University), Rebecca St. Clair (Tyndall Manchester) and Maria Sharmina (Tyndall Manchester) reviews literature on business models in the seafood sector. The research draws links between principles of circular economy and resilience through the development of the Circular Economy Resilience Framework for Business Models (CERF-BM).

In order to align with circular economy principles, waste and pollution must be designed out of products and systems, materials should be kept in use for as long as possible in order to reduce waste, and natural systems should be regenerated and treated with care. Resilient systems are those that are able to retain functionality during acute shocks and longer term stresses.

Findings from the study suggest that including circular economy principles within business models is likely to improve resilience. Drawing links between specific actions towards circularity in business models and resilience mechanisms may help businesses to operationalise resilience and to build a more secure seafood supply for the future.

More circular business models tended to display a greater alignment with resilience mechanisms, highlighting a potential role for circular economy actions in building resilience.

Read the full paper at the link below: 

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