Circular Business

Starting a sharing revolution with circular packaging

Szilvia Szabó — Wed, 09 Oct 2024 10:14:33 +0000

Starting a sharing revolution with circular packaging

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This article is part of the 'Celebrating Circular` initiative and story collection that spotlights trailblazer Irish businesses making strides towards a more sustainable and low-carbon economy.

Despite the evident negative environmental impact, single-use coffee cups are still part of our daily lives.

Ireland is one of the most polluting countries in Europe, given that approximately 22,000 disposable cups are used every hour, which makes up about 200 million cups every year, creating 3,700 tonnes of waste, according to a Government of Ireland study published in 2020.

When Sarah Fliessbach moved to Ireland from Germany six years ago, she was surprised to see that disposable cups were the norm.

“It struck me that even events were dominated by single-use cups, and when COVID hit, this approach spread like wildfire since refill was not an option in order to stay aligned with health directives. It was crazy to see all those disposable cups and food packaging piling up,” Sarah recalls.

Finding an alternative to single-use plastic cups

She started to research options that could offer another viable solution with the potential to be scaled up in time.

At the beginning of the journey, Sarah talked with many businesses to determine whether there was an appetite for an alternative and how this could realistically work.

After gathering inputs, the idea of creating shareclub was born to offer circular packaging solutions for events, workplaces and takeaway services to minimise waste.

Sarah Fliessbach, Founder of shareclub, a start-up offering circular packaging solutions.

Receiving funding from the Environmental Protection Agency (EPA) in 2023 as part of their Green Enterprise Innovation initiative provided a great opportunity to kickstart the business and further develop the idea.

“We designed a mobile application that allows users to scan a QR code on our cups to join the rental system and practically rent a cup for the duration of an event or elsewhere.

Using shareclub at events presents organisers with a very tangible outcome in terms of costs and savings as well as avoiding mountains of unnecessary waste.”

With this solution, they can cater all kinds of small and large events alongside coffee shops or canteens.

“Thanks to the app, we can precisely show partners their impact and savings, which they can use as reliable data in their impact report or communication.”

Shareclub now provides circular packaging solutions for events, workplaces and takeaway services to minimise waste by offering an easy-to-use rental service.

Inspiring return and meaningful sustainability efforts

Unlike other deposit schemes, Sarah would like to inspire people to return the cups, as she says this enhances overall sustainability.

“Our goal is to keep these items in circulation and use them many times. So far, we have reached a promising 98-99% return rate.”

To ensure the long-term usability of their products, they use high-quality plastic cups, which are practically unbreakable, dishwasher and microwave-safe, and can be remade into a new product at the end of their life.

The power of learning in building a circular enterprise

Building a circular enterprise tests Sarah and her team’s skills, and learning is part of their journey.

“I`m always curious to learn more, and sustainability is constantly evolving. It's great to have initiatives like the MODOS training where you can catch up and see what others are doing in this space. The little ideas and seeing the creativity of other businesses were truly inspirational.”

Learning about zero-waste business models and product development was especially interesting for Sarah.

“Looking at water usage was one of the aspects of the training that resonated with me since our cup cleaning process involves water usage through washing facilities. It made me explore this area further and ensure we take a circular approach, especially when we scale and have a bigger volume of cups.”

She mentions that discovering available supports as part of the MODOS course, such as the Local Enterprise Office offerings, was a great addition to the learning part.

Bridging the gap between intention and action

Introducing a circular business is a challenge, as Sarah shares that while the intention and interest are there, taking action and committing to adopting a new system is different.

“We need to be able to show how we can create value to bridge the gap between wanting to do this and actually doing it. At the moment, we focus on early adopters who already have the mindset, but scaling will require a lot of education.”

Although Sarah thinks that government policy and the CSRD are pushing businesses to think differently and actively seek opportunities to adopt sustainable practices.

Making a circular solution fun and appealing

One of their recent collaborations with the Dublin Coffee Festival proved that their concept works well and that people are more than happy to participate if you make it fun and convenient for them.

“We managed to avoid using single-use cups throughout the whole event. It worked without a glitch, which we are really proud of. We wanted to help people engage instead of making them uncomfortable.”

Their goal is to make shareclub accessible and hassle-free for partners and users and spark change to make the event industry circular step by step.

“We would like to become an influential player in transitioning Ireland to a more sustainable economy and make it the new norm at events to use our solutions.”

Once they establish shareclub in Ireland, Sarah would like to explore the potential of replicating the model in other countries. She believes that with the circular movement growing stronger, they could be there to provide a ready-to-use solution.

“Climate change is personal for me, and having two small children makes it very real as they already ask questions. I want to be able to say that I was part of the solution. I want to contribute and act now and find a way to make change happen.”

Explore other inspirational stories as part of the Celebrating Circular initiative supported by the Regional Waste Management Planning Offices and Dublin City Council.

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Creating nutritious, sustainable snacks from rescued natural resources

Szilvia Szabó — Tue, 10 Sep 2024 10:56:08 +0000

Creating nutritious, sustainable snacks from rescued natural resources

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This article is part of the 'Celebrating Circular` initiative and story collection that spotlights trailblazer Irish businesses making strides towards a more sustainable and low-carbon economy.

Looking at waste as a potentially valuable resource is at the heart of the Circular Economy, and the agri-food sector is one of the hotspots where this approach can be highly beneficial.

Patrick Nagle and his partner Sunkyung Choi, or as everyone calls her, Sun, are not food scientists or sustainability experts, yet they have embarked on a journey to create a business that embraces circularity in food production.

They launched Well Spent Garin in 2022, a start-up that turns spent grain, a byproduct from the brewing process, into delicious, healthy, and sustainable snacks while diverting tons of waste that would otherwise end up in landfills and adding to carbon emissions.

Brewer’s spent grain (BSG) is a byproduct of the brewing process that accounts for approximately 85% of the waste produced by a brewery.

However, building this circular business goes beyond spotting a market opportunity.

A close up to climate change

The product idea is rooted in Patrick and Sun's shared passion for long-distance trekking and enjoying crossing various landscapes.

One of their adventures was a 430 km arctic track where they witnessed the shocking impact of climate change in its most profound form: lack of clean natural drinking water due to dried-up streams that would have sustained natural ecosystems for thousands of years.

Patrick Nagle and Sunkyung Choi, Founders of Well Spent Grain

Having to ration their water supplies for two days to go on without access to fresh water was an experience that sparked the thought of learning more about climate change and how they can take meaningful action.

After investigating and experimenting with various options, they came up with the Born Again Bites snack as a sustainable alternative.

Building a circular business model from scratch

Regarding overcoming challenges in building up their business, Sun says: “We received wonderful support from the South Dublin LEO, which helped with finance and mentoring, as well as access to networking and promotional opportunities.”

She adds that participating in the MODOS sustainable business training programme was also beneficial for expanding their knowledge and gaining valuable insights on building a more circular business model.

“Each session was practical, enabling me to directly apply the learning to our start-up. For instance, applying the design thinking approach to scaling up provided me with a fresh perspective,” she shares.

Sun particularly enjoyed learning through case studies and networking with other participants, getting to know different aspects of circularity and other areas, such as effective storytelling techniques.

Well Spent Grains turns spent grain, a byproduct from the brewing process, into delicious, healthy, and sustainable snacks while diverting tons of waste that would otherwise end up in landfills and adding to carbon emissions.

Entering mainstream grocery stores

Being recently selected to introduce their product in over 200 Lidl stores across Ireland in September is a major milestone for Sun and Patrick, which they hope will propel their enterprise further.

“The moment I first saw our product on the shelves, I realised we had actually done this. Now, it makes me proud to see the Born Again Bites in shops, and I'm really excited to expand our reach,” Patrick shares.

He also sees their participation in the Lidl Kickstart programme as an opportunity to move into a better-equipped facility and achieve their goal of taking production to the next level.

Well Spent Garin`s Born Again Bites is a sustainable and healthy snack aiming to fight climate change.

“Production is a big bottleneck for our business. We need to reach a point where we can justify larger premises and professional processing to move away from the slower and less effective ‘kitchen-based’ production.”

A creative touch to share the wonders of spent grain

Although spent grain has excellent nutritional values, as it is high in fibre and proteins and contains vitamins and minerals, its use is still underutilised.

Patrick shares that educating their audience and ensuring people understand what makes Born Again Bites a better choice is one of the most crucial areas they need to work on.

“We started a collaboration with another Irish start-up, Bold Donut, specialising in gamification, to create an online mini-game that takes players on a journey to explore where spent grain is coming from and what makes our product a more sustainable and healthier option,” Patrick says.

He adds that this playful approach is a great addition to their communication, which they plan to boost to reach a wider audience and spark interest.

Sun further explains that creating brand awareness as a small company with a limited budget in a crowded market and cutting through the noise requires more creativity.

Scaling with a positive impact

So far, Well Spent Grain has received multiple recognitions, including winning the silver medal at the 2023 National Startup Awards in the Food Drink category, being shortlisted for the Emerging Category at the RDS Circular Economy Awards in 2024, and Sun making it to the finals for the 2024 IMAGE PwC Businesswoman of the Year Awards in the Sustainability Champion of the Year category.

While they are striving to further develop the enterprise and create more products, Sun shares that it means more to them than just achieving business KPIs: “I worked for a corporation for over ten years and felt empty. Now, I’m more fulfilled, and I really like the fact that I`m doing something meaningful and making things better. We are mindful that scaling our business means scaling our impact, so we aim to get more involved with local communities and create value.”

Explore other inspirational stories as part of the Celebrating Circular initiative supported by the Regional Waste Management Planning Offices and Dublin City Council.

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Innovating green products from renewable resources to change everyday habits

Szilvia Szabó — Mon, 02 Sep 2024 11:25:23 +0000

Innovating green products from renewable resources to change everyday habits

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Green Products

Circular Business

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Circular Business

This article is part of the 'Celebrating Circular` initiative and story collection that spotlights trailblazer Irish businesses making strides towards a more sustainable and low-carbon economy.

Talking about sustainability 30 years ago was mostly a chatter among environmentalists, and very few businesses were looking at innovating products based on considering environmental impact.

Still, two brothers, Russel and Garret Walsh, decided to leverage their engineering backgrounds to establish VivaGreen in 1992 to create a knowledge-based company and design innovative products made from renewable resources to empower people to choose natural alternatives.

Based in Dublin, they became world leaders in researching and developing biodegradable, chemical, and plastic-free materials, which led them to design various high-quality eco-friendly garden and household products.

Russel and Garret Walsh, Founders of VivaGreen

Spotting opportunities to create green alternatives

Sean O’Haire, Marketing Manager, shares that the idea of creating one of their flagship products, the GreenStake, came from Garret’s passion for golf as he saw the countless plastic and metal staples used during plays, creating waste every step of the way.

He spotted the opportunity to create a green alternative that could offer a better solution, which eventually turned out to be one of the best decisions they have ever made.

“The application of this product now ranges from landscaping, gardening, and golf course maintenance to the use in fixing erosion control blankets or building tents.

This product has been 25 years in the making, but now it's in the spotlight as the market for sustainable products is surging,”

Sean explains.

Today, GreenStake is America's number one biodegradable staple, with a special ASTM D6400 certification that ensures it is plastic-free and truly biodegradable.

He adds that new policies and regulations with environmental considerations are game-changers for them in advancing this product. Today, their customers range from agri-giant John Deer to California State Parks to the Glastonbury Festival, to name a few.

Creating products with zero negative impact

The mindset of creating zero impact products has been guiding the company’s product development over the years.

One of their other major successes was designing MossOff, a unique formula made with natural ingredients that removes and prevents moss from virtually every surface.

VivaGreen created the world’s first chemical-free moss killer, which uses an innovative technology that practically makes moss suffocate without any harmful additive.

“While seeing these green products succeed in markets is great, we keep asking how we can use our expertise to create better alternatives.”

Sean explains that with this solution, you can have peace of mind knowing that it is safe around children, pets, plants, and pond life.

All these qualities and the easy-to-use method, where you only need to mix it with water, made MossOff the number one choice in Europe, with customers including Oxford University, the UK National Trust, and Windsor Castle.

Sean O’Haire, Marketing Manager, VivaGreen

Developing Tru Eco

Their passion led them on another adventure starting in 2021 to develop Tru Eco, a laundry and household range that could outperform chemical-based competitors.

This time, they aspired to make not just the product itself but every aspect of product management sustainable.

“We joined the MODOS business training to investigate how to bring our Tru Eco formula to market and examine every step of the journey so it would be fully circular. Looking at building a reverse logistics system where we can embrace reuse and refill was one of the areas we wanted to focus on.”

As Sean recalls, approaching this new challenge was a massive undertaking, but they knew where the market was going, and the course acted as a catalyst to explore this area further.

“We realised that we couldn’t be just another product. We had to stand out, offering a list of different unique selling points with our new Tru Eco range.”

Embracing circularity in product development

“Adding reverse logistics to the mix was a real challenge as it has never been done before at this scale in our industry.

It required a lot of education of partners and behind-the-scenes discussions to engage others and build up a system from scratch.”

They designed and built refill stations, but they also had to ensure they were presented and maintained properly at the stores, which initially was challenging.

Their hard work started to pay off when they saw that empty bottles were coming back, indicating that customers had a real appetite for not just using the product but participating in a refill and reuse scheme.

VivaGreen refill station for eco households products.

Collaborating for positive change

“We spent so much time and effort experimenting with creating a fully circular system, but our achievements show that it can be done. However, we couldn't have done it alone. We needed many partners along the way, from shops to manufacturers and distributors, to buy in and work together.”

Since they work with partners abroad, Sean is excited to explore how they can replicate this model in other countries.

“We have partners visiting us in Ireland to learn more about our circular and sustainable practices, and we are proud to present Irish innovation on a global scale. Also, now we use our expertise to develop solutions for others."

There’s great potential in advancing VivaGreen's mission to create solutions that are good for people and the planet, and Sean shares that recently becoming a father makes him proud to be part of creating a more liveable future.

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Explore other inspirational stories as part of the Celebrating Circular initiative supported by the Regional Waste Management Planning Offices and Dublin City Council.

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“The circular economy is a natural manifestation of where innovation is going”

Szilvia Szabó — Thu, 22 Aug 2024 16:14:28 +0000

“The circular economy is a natural manifestation of where innovation is going”

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This article is part of the 'Celebrating Circular` initiative and story collection that spotlights trailblazer Irish businesses making strides towards a more sustainable and low-carbon economy.

It aims to highlight the encouraging achievements of companies that participated in the MODOS circular economy training provided by Local Authorities to local businesses and supported by the Regional Waste Management Planning Offices and Dublin City Council.

Expert Insight

Declan Bogan is a senior consultant driving the training pillar within Goodbody Clearstream, which provides global leadership in corporate climate affairs, ESG, and sustainability services.

Over the last 25 years, he has worked on sustainability, innovation, and strategy projects across multiple organisations. As a business consultant, he gained experience and understanding of the fundamental drivers of innovation and design thinking across product, people, portfolio, and business model proposition elements, which he uses to advance sustainability projects and developments.

His colleague and Managing Director at Goodbody Clearstream, Brian O’Kennedy, was part of the original team of trainers who created the initial content for the MODOS training programme, taking on the introduction to circular economy and supply chain management sessions.

Declan Bogan, senior sustainability consultant at Goodbody Clearstream

Circularity requires business model innovation and system-level change

Declan now hosts modules for the MODOS course to introduce the concept of circularity and its business adaptation while covering carbon management and design thinking. He highlights that integrating sustainability and circularity takes a holistic approach that goes far beyond product development, as it is more about how you manage all aspects of your business.

“Becoming truly circular requires business model innovation and system-level change within an organisation,” Declan shares, adding that this makes it hard to get companies on board since they need to put time and effort into managing change.

In his experience, the circular economy has gained ground in the business world, but it is still far from being part of the core strategy.

Highlighting practical circular solutions to shift mindsets

He adds that businesses must first see the value of adopting sustainability to shift priorities, start thinking about how this could apply to their enterprise, and explore how to benefit from these changes.

“The circular economy is a natural manifestation of where innovation is going. Embracing circularity is next for innovative businesses,”

says Declan, explaining why it is crucial to present circularity as a solution for businesses.

This is one of his focus areas while delivering the MODOS course modules, where one element is introducing design thinking to help participants uncover the practical applications of the circular economy and start shifting their mindset.

His approach is to make circularity real through case studies that shine a light on what it means to adopt it at different levels.

“I aim to open participants` minds and prepare them more for the modules coming up later so they can better apply that knowledge and connect it with their own situation,” Declan says.

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Mixing different perspectives

Declan emphasises that these modules are more than lectures, as sessions take deep dives into practicality and peer-to-peer learning facilitated by world-class presenters bringing in multiple voices and a wide range of expertise.

“The richness of perspectives brought into the MODOS course through a unique selection of trainers gives participants a special advantage in fully embracing this learning opportunity.”

Since all trainers have worked in this field, they can share real-world experiences in different areas, also adding a touch of reality check on adopting change and implementing these practices.

With almost thirty years of experience in sustainability, innovation, and business, Declan is dedicated to being part of the solution and driving the transition towards a sustainable economy. He enjoys sparking change through education and sharing his expertise with more people.

Finding ways to make change happen

“What excites me the most nowadays is scaling up impact and finding ways to make change happen. I love the feeling of waking up in the morning with the question of who or what I will change now.”

The MODOS course is one of the many platforms where Declan passionately shares what he has gathered over the years and supports leaders in finding their own way of making a difference.

“I believe the energy Joanne Rourke and her team have put into developing the MODOS programme is a force for change, and it shines through the training.”

He adds that the programme definitely has the potential to grow bigger, along with its powerful vision of making businesses more sustainable and circular.

Looking into the future, Declan believes that access to finance and further support would make it even more appealing to companies to invest time in learning and upskilling in sustainability, enabling them to develop innovative services and products.

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Reimagining milk production to make it local and circular

Szilvia Szabó — Thu, 04 Apr 2024 08:32:21 +0000

Reimagining milk production to make it local and circular

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Circular Economy

Business practice

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Circular Business

Lately, the Circular Economy has made it to the mainstream business world as a concept of reducing and even eliminating waste and keeping resources in use for longer to decrease the need to use virgin raw materials.

An everyday product that you might not put on your circularity list, but many of us use is milk.

We conveniently pick it up from the shelves of supermarkets and then pour it into coffee or tea, using it for cooking or just drinking it as it is.

Initially driven by the notion of bringing the original taste of fresh farm milk back to people, Catherine Kinsella started Saltrock Dairy on the coast of Gorey in North Wexford. However, she also realised there`s more to keeping milk production and distribution local.

“Irish farmers are producing great quality milk, but consumers never get the real taste due to processing it to follow regulations and managing logistics.”

Instead of following the crowds to give their milk to bigger suppliers, she and her husband decided to take another road and invest in a self-service milk vending machine that allows customers to access fresh milk locally.

Catherine Kinsella, Founder of Saltrock Dairy

Since this system is based on the idea of refilling your glass bottles, there is no need to use plastic or buy Tetra Pak packaged milk anymore.

The vending unit is moved to different locations daily, and to make it even more appealing, customers can add a splash of extra taste to their milk, choosing from different flavours on site.

“Getting rid of waste and preserving the flavour of the milk is a win-win for everyone,”

Catherine says.

Saltrock Dairy provides a refillable system for people to enjoy the taste od fresh milk, avoid plastic and support local production. Image: Saltrock Dairy

Besides the machine, she also takes Saltrock Dairy milk to the market every Saturday, where she can meet and chat with people, giving her the opportunity to connect with them and enjoy good old-fashioned conversations that have traditionally been part of trading goods.

By running a small farm with about 72 cows, grazing while overlooking the Irish Sea, Catherine feels that they are not just producing high-quality products but reinvigorating the local community spirit, which could be the backbone of bringing simple yet effective circular solutions to life.

They aim to bring a full range of dairy products to be consumed locally with minimal packaging or food miles required without becoming mass producers.

“I don`t see us scaling the business nationally but instead creating a circular model that other farmers or even other industries can replicate. I would see this as a more sustainable way of growth.”

She adds that businesses are often encouraged and supported to scale geographically; however, to stay true to the circular economy principles, they should reconsider how to measure growth or business success, focusing on local and circular trade more.

Catherine further explains:

“I want to stay local and not look for expansion. I`d love to be able to prove that you can sort things out locally and that you can get all your dairy products locally. So, we are looking at expanding the product range instead of geographic expansion.”

Now, they are working to launch a range of butter and yoghurt to offer more within the refillable system. Butter is a bit tricky as you need some sort of packaging, but finding a sustainable version is a top priority for Saltrock Dairy.

This approach requires a long-term investment, expected to reach the tipping point in five years.

Meeting regulations and managing paperwork was and still is the biggest challenge for them to bring their idea to life and keep it running. Also, there`s not much funding available, according to Catherine.

Saltrock Dairy aims to design a local circular solution that can be replicated in other areas. Image: Saltrock Dairy

However, receiving a national circular innovation award allowed her to further invest in their model and keep working towards bringing it to the level where others can adopt it.

The Wexford Local Enterprise Office has been a great supporter of their work, and through mentoring and financial incentives, they eased the process of running a small business striving to create value locally.

To expand Saltrock Dairy`s reach in the region, Catherine is looking to collaborate with local cafés and shops, supplying fresh milk or placing mobile units.

“People have been removed from the land now for generations, and in a way, drinking farm-fresh local milk is reconnecting with nature. Older people also remember the taste, and they might not call it a circular economy, but they know the benefits of keeping things local.”

Engagement is highly important to Catherine, so she even visits schools, brings fresh milk, and talks with kids about where milk actually comes from.

“I want to make an impact on food production and how people see the industry since we don`t pay the real price for agricultural products in general, considering the amount of work and resources invested.

I would like to build consciousness around food production and even cooking.”

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