In the linear-circular transitions every sector and every discipline has to change own paradigms.

Logistics sector

Re-using materials and extending life cycles, requires an intense effort of the logistics sector. Return logistics of materials to be able to re-produce new products requires a network a pro-active role in logistics. New materials-hubs can be created to connect supply and demand. Connecting several material flows and minimize the number of logistic movements will require collaborations across sectors.

Production sector

In the linear supply chain, most of the clients have the buying power and therefore has high influence on the production process. In the circular supply chain technical designers and production processes are of essential importance to re-use materials again. They can create a lead position for themselves. These companies have energy-intense processes and will have to balance their production processes – with more flexible and smaller machinery – and the required (renewable) energy. A capital-intense transition, in a highly uncertain future.

Construction sector

The construction sector is a high-material demanding sector. Materials will be stocked for decades, before they can be re-used again. For example, windows or doors can easily be re-used again when they have same (modular) measures. To know what materials are used in a certain building, data about materials are collected in a materials passport. A market to connect materials supply and demand is a necessity to create large-scale re-used materials solutions.

Food sector

The food sector has an additional challenge in waste stream optimization, since the short shelf life of the products. An even better connection with your customers, creativity and standardisation instead of variation in products are key words in this transition. In hospitals – where a lot of food waste is created – great results are realised by asking customers what and when to eat – instead of pre-defined moments. Then a patient can follow his own day-structure and can eat when he wants. Presentation on smaller plates, prevents from too large meals and waste. These kinds of insights require creativity, small pilot projects and an increased client-connection.