Coevolution
A collaborative paradigm that, through the application of win-win logic, generates a win-win solution for everyone, including the environment.
C for Coevolution, indicates the set of priorities and conditions that a business must have in order to be considered circular, i.e., adherence to a collaborative and not just a competitive paradigm that, through the application of a win-win logic, i.e., mutualistic symbiosis, generates a win-win solution, including the environment (thus returning in a circular logic to Capital). A mindset and modus operandi in which solidarity, cooperation, dialogue, and trust in others find their place.
Find out below about initiatives working in this direction
Training
Training is the key to creating a circular mindset in enterprises. We have selected educational programs and hands-on workshops available online to develop specific skills in circular economy, sustainability and innovation.
The Master’s program offers training for Circular Economy for Food Managers with an approach centered on sustainability, circular economy and systems thinking.
The course provides the tools and knowledge to foster sustainable development in communities and enterprises in the rural sector.
Community
Tondo
Organizers: TondoAPS Round Is a non-profit organization that actively acts to foster the transition towards a economic and industrial system that is restorative and regenerative.
SYstem Dynamics Italian Chapter (SYDIC)
Organizers: Cultural association of social promotion, nonprofit SYDIC stands for SYstem Dynamics Italian Chapter, the Italian Chapter of theInternational System Dynamics Society. SYDIC was conceived
Circular Economy Network
Organizers: Foundation for Sustainable Development with group of enterprises and organizations from different economic sectors The circular economy is becoming a concrete reality. Indeed, the
Food Policy
Food Policy is critical to ensuring a sustainable and resilient food system. We work to select the best online resources, collaborations, and initiatives that promote responsible food production and consumption.
Coevolution Case History
Venissa
At the restaurant in the Venice lagoon, Chiara Pavan and Francesco Brutto's cuisine reduces waste and enhances local biodiversity.
The Mercatale in Montevarchi
Self-run indoor market promoting short supply chain, biodiversity, sustainable agriculture and food community.
San Patrignano Community
With the recovery of the relationship with nature and its capital, it is possible to educate and reintegrate people in difficulty into the social fabric.
The Broken House & the New Routes
An evolving ecovillage that combines community, biodynamic agriculture and circular economy practices in Piedmont.
Auroville
Workshop on circular economy, waste transformation and community education toward sustainable and regenerative living practices.
Schaduf
Hydroponic gardens on informal rooftops in Cairo that improve income, urban climate, and social inclusion through a public-private network.
Sekem
In Egypt, SEKEM transforms the desert into fertile soil with regenerative agriculture, education, sustainability and ethical economics.
The Self-Sufficiency Farm
It combines permaculture, regenerative agriculture and environmental education to create a circular and resilient model between people and nature.
International Association of Educating Cities (IAEC)
An international educational program to promote sustainable and responsible food systems in IAEC member cities.
The Timbaktu Collective
Timbaktu Collective is a pioneering nonprofit organization that is transforming a drought-prone region in Andhra Pradesh.
Responsible Restaurant Movement
RRM guides restaurants toward sustainable management, waste reduction, composting and vegan menus for positive environmental and community impact.
SPIRULINA REVIVAL – Microalgas
Artisanal spirulina in Andalusia: circular production, little water, zero pesticides and compostable packaging, for a sustainable superfood.
Oddbox
Oddbox addresses the challenge of food waste by offering fresh, healthy produce as a sustainable and responsible alternative.
Locavore NXT
Experimental circular restaurant in Bali based on local ingredients, self-sufficiency and regenerative resource management.
Mater Iniciativa
A transdisciplinary approach that unites terroir and consumer, inspired by indigenous knowledge against the climate crisis.
La Maremmana – Hymn to the Sun Dairy
Tuscan farm producing buffalo mozzarella and cheese with short supply chain, energy from biogas and sustainable animal husbandry.
Recovery time
Between lunches and dinners, thanks to Recovery Times, a sustainable network has developed to change the world of food.
Märkisches Landbrot
In Germany, Märkisches Landbrot offers a concrete answer to bread food waste, combining tradition, ethics and sustainability.
Ferdy Wild
Ferdy Wild enhances the co-evolution between humans, nature and alpine culture by regenerating traditional landscapes and farming practices.
Cantina Produttori Nebbiolo di Carema Winery
The Nebbiolo Producers Winery of Camera is a historic winemaker that embodies the collaboration between man and nature.