Standing around a cocktail table during lunch at the 2019 Sustainability Science Days in Espoo last May, I and my new-found colleagues marvelled at the cutlery. The spoons were plastic but they had been designed to look and feel like wood. Together we thought it would be good to find a name for these plastic “wooden” spoons. “Greenwash” did not seem right as it was associated with corporate behaviour and we dispersed to the next session – on sustainability transitions – without managing to find the right term.
There is no doubt that the world needs to become more sustainable. A simple calculation demonstrates that we cannot consume more than we have, and currently, we are far from achieving that. The annual announcement of “Earth Overshoot Day” which marks the date when humans have used up all resources that earth can regenerate within […]
What considerations must we have of a future food system as cultured meat enters the field? As the hype, technology, and industry around cultured meat grows (pun intended), questions about how it may impact the future of the food system loom just as large.
The centuries old specific narrative about the Arctic region is a paradox: on the one hand, the area is portrayed as a periphery empty of people, as terra nullius. At the same time, it is imagined as a cornucopia, a horn of plenty, and a “resource frontier” from which riches can be extracted. The indigenous […]
For many of us who work in Viikki, there is a combined interest in advancing environmental sustainability goals through our research and pedagogic work and as individual or members of communities. But how environmentally smart is the Viikki campus itself, including the practices of those who work and study there? There is a lot of advice out there how choices related to consumption or organizing of work can help to reduce the environmental footprint (e.g. carbon, water or non-renewable materials), but how do these translate to our everyday practices? Where could we do better in this regard?