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Circle Economy and ICLEI have partnered up to initiate the go to knowledge hub of case studies about the circular economy in cities. The Cities Collection is a repository of case studies that demonstrate the role of cities in the circular transition, and includes policies, business cases and research articles. Cases in the Collection flow into an ecosystem of digital products which support users in transitioning cities to circularity, for example [Ganbatte](https://ganbatte.world/cities/) and <a href="https://circulars.iclei.org/" target="_blank">ICLEI Circulars</a>, both part of the <a href="https://circulars.iclei.org/circle-lab-for-cities/" target = _blank">Circle Lab for Cities Programme.</a>

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Circular Cities

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Policy case

Impact on increased knowledge and understanding as a result of the case study

Increase Awareness

Minimise waste through diversion: Instead of sending waste to landfill, it is redirected into other industrial processes for handling, treatment, recycling, recovery, or reuse in various forms. 

Minimise waste through design: At the outset of a process of project, plan and design such that there is zero waste or minimal waste during production, use, and at end of life. 

Minimise Waste (SDG12)

Providing recreational and cultural services, including hotels, resorts, casinos, sport and fitness centers, stadiums, golf courses and amusement parks, restaurants, bars, pubs, fast-food or take-out facilities, as well as libraries and museums

Hospitality and Tourism

Processing and producing food and beverages for consumption

Food and Beverage

Utilise bio-based, reusable, non-toxic and non-critical materials

Regenerative materials

Using materials that can be easily reused or recycled after use

Reusable, recyclable materials and inputs

Designing products so they produce as little waste as possible during production

Design for minimal waste

Engaging in discussions with industry stakeholders to share circular economy best practices and push the industry towards greater circularity

Guidance, dialogue with industry stakeholders

Working together with industry peers to engage in business activities or exploratory projects that advance the circular economy

Joint industry ventures, projects, pilots

Information campaigns

Increase efficiency and promote local economic growth by shortening supply chains and connecting local producers to consumers.


Support local low-impact circular economies

The food system nourishes populations and employs 50% of the global workforce, but:
- it currently drives a quarter of the overshoot on the climate change planetary boundary due to its greenhouse gas (GHG) production, 
- animal farming alone uses over one-quarter of all land, equivalent to the size of the Americas,
- nearly a quarter of freshwater resources are lost due to rampant food waste, and
- it is the single largest driver of biodiversity loss.

A circular food system must address the whole value chain, from production to consumption to waste management. The four key solutions for the food system are:
- Put healthier, satiating foods first: Prioritise satiating and healthy foods with a lower environmental impact—ideally shifting calories from meat, fish, and dairy towards cereals, fruits, vegetables, and nuts.
- Go local, seasonal, and organic: Prioritise the production and consumption of local, seasonal, and organic produce (sometimes in combination with GMO to reduce pests and disease loss on crops), which can lead to a significantly reduced need for chemical inputs, fuels, and processing services that contribute to environmental impacts.
- Mainstream regenerative agriculture: Scale up agricultural practices that regenerate ecosystems, recirculate nutrients and sequester carbon by design. 
- End avoidable food waste: Minimise food loss and valorise waste following the food waste hierarchy along the supply chain and at the consumer level through better management of transport and storage, more refrigeration and smart planning, and technology at the consumer and food service levels.



🍏 Food Systems

Businesses

Governments

Regenerate strategies phase out hazardous or toxic materials and processes and substitute them with regenerative biomass resources. A circular economy aims to mimic natural cycles—by shifting to more regenerative farming practices, for example—while also maximising the share of circular biomass that enters the economy. Regeneration can happen both at the systems level (by designing regenerative processes) as well as at the product level (by switching synthetic to organic fertilisers, for example).

Regenerate

Impacts

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Industries

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A framework of policy instruments that enabled and encourage the transition to the circular economy

Policy Instruments

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A framework of policy instruments that enable and stimulate the transition to the circular economy

The principles of a circular economy concern designing out waste, regenerating ecosystems and keeping items in use. Decoupling the economy from material flows—improving the rate of resource productivity faster than the economic growth rate—is also a consistent guide. By evolving with the growing number of applications of circular economy principles, and consolidating these strategies across thematic areas, Circle Economy’s Key Elements Framework (KE) renders the elements of the circular economy salient and serves as a basis to derive contextual strategies and interventions. 


The Framework consists of:
- Core Elements: Activities directly handling product or material flows; and uniquely,
- Enabling Elements: those that remove obstacles for core actors.


Key elements of the circular economy

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Circle Economy's framework of strategies and activities that define the circular economy

The Circular City Actions Framework provides urban changemakers with five complementary strategies they can use to start working towards a more circular system. 

The framework is action-based to provide users with concrete strategic directions and showcase the desired outcomes of each strategy. 
The framework consists of five complementary **strategies**, under which **sub-strategies** provide further detail. Finally, each sub-strategy consists of a diversity of tangible **solutions** which are framed in relation to key thematic areas. 

Note: solutions are currently focused on:
- 🍏 **Food systems**
- 🏢  **Built environment**
- 👕📱  **Consumer goods**
- ⚡ **Energy Systems**
- 🚌 **Mobility Systems**
- 💧 **Water Systems**

More thematic areas are coming soon...

'Click through each of the five strategy cards below to explore the framework and circular economy case studies in more depth!'



This framework was developed in collaboration with ICLEI, Metabolic and Ellen MacArthur Foundation with support from the MAVA Foundation. Read more about it [here]( https://circulars.iclei.org/action-framework/). 



Circular City Actions Framework

An action-based framework for local governments working towards circular cities

Thematic Areas

City Stakeholders

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Based on the work of [Bocken et al. (2016)](https://www.researchgate.net/publication/309699661_Product_design_and_business_model_strategies_for_a_circular_economy), the Four Flows Framework serves as a simple framework for managing resource flows in a circular economy by using less (Narrow), using for longer (Slow), using again (Cycle), and using clean, regenerative materials and energy (Regenerate).

These different principles of circular economy can be applied to our socioeconomic metabolism: we can design stocks like buildings, infrastructure, machinery, and vehicles to be rich resource mines for the future, and design manufactured goods and consumables to be cycled and made regenerative. Furthermore, the focus must also centre on getting more value out of fewer materials. Achieving the aims of a circular economy—minimising material use, regenerating the Earth, and preventing material losses—can be done through these four key strategies mentioned above.

Source: Circle Economy. (2023). *[The circularity gap report 2023](https://www.circularity-gap.world/2023)* (p.22). Amsterdam: Circle Economy. 

Four Flows Framework

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 La lotta allo spreco alimentare passa dal ristorante. Ascom Bergamo Confcommercio lancia la nuova campagna contro lo spreco alimentare “Rimpiattino, la doggy bag all’italiana”: contenitori in cartoncino riciclabile firmati da affermati designer e illustratori che permettono di portare a casa dal ristorante, in tutta comodità, il cibo e le bevande non consumate.Ascom accoglie così l’iniziativa di Fipe (Federazione italiana pubblici esercizi) e Comieco (Consorzio Nazionale Recupero e Riciclo degli Imballaggi a base Cellulosica) che promuovono insieme una campagna di sensibilizzazione per coinvolgere i ristoratori bergamaschi sul tema dello spreco alimentare e diffondere nei locali l’uso del “rimpiattino”.
La campagnaIl progetto si propone, attraverso il coinvolgimento diretto del mondo della ristorazione, di fare della doggy bag una pratica sempre più consolidata nella cultura italiana. Il nome “rimpiattino” è stato scelto da Fipe – Federazione Italiana Pubblici Esercizi e Comieco – Consorzio Nazionale per il recupero e riciclo di carta e cartone, tra le proposte arrivate dai ristoranti di tutta Italia, per dare un sinonimo italiano alla doggy bag, la principale “arma” contro lo spreco alimentare quando si mangia fuori casa.Da una recente indagine di Fipe risulta infatti che lo spreco di cibo al ristorante è significativo: sono pochi i clienti che richiedono di portare via quanto resta nel piatto. Alla campagna hanno aderito nella prima fase ‘pilota’ 42 ristoranti della città e della provincia associati ad Ascom, a cui l’associazione ha regalato i primi kit di ‘Doggy bag all’italiana’. L’obiettivo è aumentare il più possibile il numero dei ristoranti bergamaschi coinvolti.Il costo riservato per il singolo rimpiattino è di 0,95 euro compreso iva. Chi desidera aderire alla campagna e acquistare i rimpiattini può farlo compilando il modulo di adesione al link https://goo.gl/forms/q7j4yRtHhPmI7Gfb2La campagna è stata presentata oggi nella sede Ascom di via Borgo Palazzo a Bergamo. Giorgio Beltrami, vicepresidente Ascom Confcommercio Bergamo, Petronilla Frosio, presidente Gruppo Ristoratori Ascom Confcommercio Bergamo e Oscar Fusini, direttore Ascom Confcommercio Bergamo, insieme a Lino Enrico Stoppani presidente Fipe, e Carlo Montalbetti, direttore generale di Comieco hanno presentato i nuovi e colorati contenitori riciclabili realizzati da Comieco e Fipe.Il nome ‘rimpiattino’ è stato scelto attraverso un concorso tra i ristoranti italiani, che mirava a trovare un termine italiano alla doggy bag. Il termine è frutto della fantasia del Ristorante Duke’s di Roma e riporta alla cultura, tutta italiana, del ‘rimpiattare’, ovvero del rielaborare gli avanzi del giorno precedente.   “L’iniziativa è lodevole e interessantissima, lo spreco a qualunque livello è da evitare o comunque da limitare il più possibile – dice Petronilla Frosio, presidente del Gruppo Ristoratori Ascom – Negli ultimi anni la sensibilità delle imprese della ristorazione e dei clienti sul tema dello spreco alimentare è notevolmente cresciuta. Nel nostro Paese non c’è tradizione di piatto unico e le porzioni sono limitate ma senz’altro va aumentato l’impegno per ridurre gli avanzi a tavola. Spero che all’iniziativa aderiscano quanti più ristoratori possibile”.“Rimpiattino è a nostro parere una scelta che sintetizza perfettamente lo spirito di questa iniziativa e l’impegno messo in campo dal mondo della ristorazione contro lo spreco alimentare – commenta il Presidente di Fipe Lino Enrico Stoppani -. Non un vero e proprio neologismo ma un concetto che riporta alla cultura, tutta italiana, del “rimpiattare”, ovvero del saper rielaborare gli avanzi del giorno precedente perché il cibo non si spreca non solo per ragioni economiche ma per rispetto alla fatica ed al lavoro necessari per portarlo in tavola. Come immaginavamo i nostri ristoratori hanno saputo sorprenderci, mostrando inoltre, come testimoniano i dati dell’ufficio studi Fipe una crescente sensibilità al tema dello spreco alimentare. Una sensibilità che da oggi sarà sempre più concreta, grazie ai Rimpiattini che nei prossimi giorni saranno messi a disposizione in diversi ristoranti del territorio di Bergamo e a seguire in tutta Italia”.“Oltre a rappresentare un’opportunità per poter contribuire alla lotta allo spreco alimentare, i nuovi rimpiattini in cartoncino sono anche oggetti ‘d’autore’, riutilizzabili in ogni occasione”, afferma Carlo Montalbetti, direttore generale di Comieco. “Allargare l’adozione di questa buona pratica è un ulteriore passo avanti nella crescita di comportamenti responsabili e sostenibili. Come la raccolta differenziata di carta e cartone in cui la città di Bergamo si distingue per gli ottimi risultati. Secondo i dati in possesso di Comieco, infatti, nel 2018 nel capoluogo orobico sono stati raccolti circa 82 chili di carta e cartone per abitante, un dato ben al di sopra della media nazionale e regionale”.   Aderenti Campagna RimpiattinoIn cittàHotel Excelsior San MarcoLalimentariOsteria Da GiulianaRistorante il DucaleTrattoria LozzaIl SoleOsteria del GigiancaRistorante – Pizzeria L’ArlecchinoLa Scala RestaurantRistorante pizzeria All’ancoraLa ciotolaRistorante Gennaro e PiaDa NastiIn provinciaBar Centrale LovereArt Restaurant & Pizza LovereRistorante Isola Zio Bruno AlbinoRistorante Frosio AlmèTrattoria Visconti AmbivereAl Tagliere di Nese Azano LombardoCascina del Sole Ristoranch Carobbio degli AngeliRistorante Saraceno CavernagoRistorante Selva di Gelso ClusoneLocanda Roncaglia Corna ImagnaLosteria di Ceresoli Eleonora CovoFratelli tosi Snc Endine GaianoRistorante Trattoria Del Sole Fiorano al SerioBarAOnda GandinoRistorante Al Portichetto GandinoPub pizzeria Sky Garden NembroLa Braseria Osio SottoCucina Cereda Ponte San PietroRistorante Zu’ di Zenti Maria Patrizia Riva di SoltoAlbergo ristorante Centrale San Pellegrino TermeHotel Ristorante Riposo San Pellegrino TermeRistorante Posta Sant’Omobono ImagnaHotel Ristorante Marcellino SelvinoRistorante Da Franco SeriateRistorante Della Torre Trescore BalnearioLocanda Vecchio Mulino ViadanicaCaffè Boulevard Villa d’AlmèAlbergo Ristorante Da Gianni ZognoLa Ristor Villa d’Almè 

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Bergamo

Fipe (Italian Federation of Public Establishments)

Comieco (National Consortium for the Recovery and Recycling of Cellulose-based Packaging)

Ascom Bergamo Confcommercio

Municipality of Bergamo

Ascom Bergamo Confcommercio launches the new campaign against food waste "Rimpiattino, the Italian doggy bag": containers in recyclable cardboard signed by well-known designers and illustrators will allow citizens to take food and drinks home from the restaurant. The initiative has seen Fipe (Italian Federation of public establishments) and Comieco (National Consortium for the Recovery and Recycling of Cellulose-based Packaging) jointly promoting this awareness campaign to make the doggy bag an increasingly consolidated practice in Italian culture. Indeed, a recent survey by Fipe shows that food waste in restaurants is significant: there are only a few customers who ask to take away what is left on their plate. In the first 'pilot' phase, 42 restaurants in the city and province associated with Ascom joined the campaign, to which the association gave the first 'Italian-style Doggy bag' kits. The goal is to increase the number of Bergamo restaurants involved as much as possible. The cost reserved for the single container is 0.95 euros including VAT. Those wishing to join the campaign and purchase the dumplings can do so by filling out the subscription form at the link: https://goo.gl/forms/q7j4yRtHhPmI7Gfb2