Over-Claiming the Circular Economy: The Missing Dimensions

A new approach to sustainability has been proposed, the 'circular economy', as a pathway for companies - large or small - to engage with the challenges of sustainable business. This paper begins with an overview of the concept of the circular economy, before discussing some of the tensions and limitations of this approach, particularly the more overlooked social aspects of circularity. As a result, the paper suggests some alternatives as exemplars of more ethical and socially inclusive approaches to the circular economy

Relationships of the silver rice rat Oryzomys argentatus (Rodentia: Muridae)

Nine skulls of the rare Oryzomys argentatus are compared to 109 skulls of the six races of O. palustris. Mahalanobis distance is greater between O. argentatus and all Floridian forms of O. palustris than the Floridian forms are from each other. In a canonical discriminant analysis, two models grouping O. argentatus with one or both of the insular races of O. palustris (sanibeli and planirostris) were shown by the Roy\u27s Greatest Root statistic to fit the data less well than a model in which O. argentatus was regarded as distinct. A one-way ANOVA and Duncan\u27s Multiple Range Test on the variation in nasal bone proportions show that there are two significantly different groups of these Oryzomys (p \u3c 0.05): all O. palustris together and O. argentatus alone. We hypothesize O. argentatus originated on the Lower Keys in the late Sangamon and underwent selection for character divergence in sympatry with O. palustris during the Wurm

Burgers for tourists who give a damn! Driving disruptive social change upstream and downstream in the tourist food supply chain

Using the theoretical lens of social capital this paper examines the role of small tourist food businesses and their impact on the sustainability of the destination and local food supply chains. The paper analyses the experiences of small business owner-managers highlighting the complex and subtle nature of the socially responsible strategies used to progress sustainability in a tourist destination. The findings show that authentic lifestyles, motivated by intrinsic not just extrinsic rewards, are driving disruptive social change upstream and downstream in the tourist food supply chain. Small food business owner-managers are catalysts for ‘common’ good, and as supporters for ethical and sustainable food chains have considerable local tourism influence and impact. Social capital strengthens their sense of destination ownership and fuels an obligation to protect their fragile tourist resources. The intersection between social capital, authenticity and responsibility among small food businesses in the tourist industry is demonstrated