Lecture Plan: SOCIAL ENTREPRENEURSHIP AND CO.
LECTURE TOPICS: IMPACT AND SOCIAL ENTREPRENEURSHIP
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Lecture Plan: SOCIAL ECONOMY AND ORIGINS OF IMPACT ENTREPRENEURHSIP
LECTURE TOPICS: SOCIAL AND CIRCULAR ECONOMY
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Lecture Plan: HOW TO MAKE IMPACT ENTERPRISE SUSTAINABLE
LECTURE TOPICS: IMPACT BUSINESS MODELS
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Case Study: Development Agency Of Karditsa (ANKA S.A.)
ANKA has been aiming in the enhancement of local development through the coordination of initiatives, the provision of technical support to local authorities and businesses and the implementation of project on the basis of cooperation and autonomy.
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Lecture Plan: Systems thinking Introduction
Lecture topics: 1. Introduction to policy modeling 2. What is a model 3. Why policies and policy models often fail 4. Systems thinking and system dynamics 5. Casual Loop Diagrams 6. Case Study: Sustainable housing
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Lecture Plan: Stock And Flow Models
Lecture topics: 1. Recap of main notions of system dynamics and systemic archetypes 2. Stock and flow diagrams 3. Scenario and sensitivity analytics 4. Case Study: Renewable energy
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Lecture Plan: How To Consume In a Circular Way – Circular Economy In Everyday Life
Lecture topics: Circular economy, circular consumption, circular behaviours. 1. The idea of circular economy 2. Pros and Cons for circular economy 3. How I can incorporate the circular economy into my daily life?
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Case Study: Yuma Lans Sunglasses: It’s Not Waste Until It’s Wasted
Yuma Labs is a Belgian start-up that produces sustainable eyewear, under the brand’s own label and in collaboration with fashion houses all over the world, following the principle of circularity.
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Case Study: To Good To Go: Fighting Food Waste Together
Through their app, Too Good to Go connects users with restaurants nearby, allowing them to purchase the excess food that would otherwise be thrown away thirty minutes before closing hours at a discounted price.
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Case Study: To Good To Go: Fighting Food Waste Together
Through their app, Too Good to Go connects users with restaurants nearby, allowing them to purchase the excess food that would otherwise be thrown away thirty minutes before closing hours at a discounted price.
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