Local circular economy value networks for small businesses : Concept of Local Circular Wellness Hub
Rainosalo, Egidija (2023)
2023
All rights reserved. This publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023062524303
https://urn.fi/URN:NBN:fi:amk-2023062524303
Tiivistelmä
Current challenges related to the utilisation of secondary raw materials from micro and small businesses in remote locations are mainly associated with the economic performance of any chosen solution. Firstly, the amount of secondary raw material is small and is not attractive for investing in their processing technologies on a local scale. Secondly, for the segregation same type of secondary materials the costs are increasing due to logistics, in countries like Finland it can rise high and secondary raw materials become too expensive to serve the purpose. It is also questionable if emissions related to logistics will outperform the environmental gains from using those secondary materials for new products.
The objective of the thesis is to conceptualise a locally significant circular ecosystem, which utilises secondary raw materials from the small-scale brewing and catering industry and engages society into multiple circular value chains.
The theoretical framework describes the circular economy concept and challenges in its implementation, circular supply chain and shared value creation, the importance of collaboration for creating innovations and cross-sectorial collaboration and finally orchestrating circular solutions. The qualitative research methodology was conducted, including content analysis as desktop research and interviews.
As a result, the concept of a local Circular Wellness Hub, with multiple operators, such as brewery, beauty and wellness service providers, catering and other food businesses, small-scale cultivation, and circular product vendors is created. Social value is suggested to be reinforced with the engagement of various social groups and educational missions as integral parts of the hub activities. Orchestrator organisations for overall holistic value network at various stages of their development are analysed and suggestion is made for public organisation to initiate stakeholder involvement.
The objective of the thesis is to conceptualise a locally significant circular ecosystem, which utilises secondary raw materials from the small-scale brewing and catering industry and engages society into multiple circular value chains.
The theoretical framework describes the circular economy concept and challenges in its implementation, circular supply chain and shared value creation, the importance of collaboration for creating innovations and cross-sectorial collaboration and finally orchestrating circular solutions. The qualitative research methodology was conducted, including content analysis as desktop research and interviews.
As a result, the concept of a local Circular Wellness Hub, with multiple operators, such as brewery, beauty and wellness service providers, catering and other food businesses, small-scale cultivation, and circular product vendors is created. Social value is suggested to be reinforced with the engagement of various social groups and educational missions as integral parts of the hub activities. Orchestrator organisations for overall holistic value network at various stages of their development are analysed and suggestion is made for public organisation to initiate stakeholder involvement.