Wim Diersen, CEO Bribus
At Bribus, we attach great importance to social involvement and this can be seen in our long-term partnerships with customers, suppliers and employees to improve our healthy living environment for current and future generations. The TU Delft‘s CIK research is an innovative collaboration from which Bribus has gathered a lot of knowledge regarding circularity. We want to use this knowledge for further sustainable developments within our business operations.
Ilse van Andel, senior consultant innovation and sustainability at Eigen Haard
Eigen Haard aims to satisfy tenants, offer good quality homes and works on pleasant, livable neighborhoods. This includes a healthy environment, which is why we want work circular and be CO2 neutral by 2050. Therefore, we need to experiment. We believe in learning by doing, in innovation with knowledge institutes and chain partners, so we can take concrete steps. The circular kitchen is a tangible example of this: our tenants receive a good product that also does less damage to the environment.
Freek Hermsen, Woonbedrijf
“Nice and undisturbed living by sustainable investment and facilitation in a circular economy”
Pleasant and undisturbed living for residents is a top priority for Woonbedrijf. Applications of new circular materials and / or products should not disrupt this process, or as little as possible. The ultimate goal is to combine these two aspects as well as possible: allowing the user to contribute to the circular economy without additional burden.
Sander Jahilo, EIT Climate-KIC
The Circular Kitchen project embodies excellent research skills, strong market-driven stakeholders and ability to put theory into action through constant reiteration and learning – this approach is shared by EIT Climate-KIC as we are constantly looking for ways to increase climate impact through innovation across industries, regions and levers of change.
