Sustainability

Environmental sustainability and a greener economy: The transformative role of 5G

A new Qualcomm report highlights the many ways 5G technology can achieve critically needed sustainability benefits and calls for joint efforts by industry and government to accelerate 5G adoption. The report finds that 5G can transform and positively impact industries across the globe by creating new products and processes that support environmental sustainability.  Importantly, the report shows how 5G enabled sustainability is an economic opportunity with major potential for increased revenues, profit margins and productivity – as well as a range of other business benefits.

With 5G, industries and organization can increase their overall sustainability and competitive advantage by significantly improving greenhouse gas emissions, water usage, pesticide usage, and energy consumption.

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2021 State of the Union Address by President von der Leyen

In her State of the Union Address on September 15, the President of the European Commission, Ursula von der Leyen, emphasised the need for Europe to focus on long-term innovation priorities, and to connect them to key green and digital goals. She stated that the EU has the necessary innovation and science capabilities, but needs to create the right conditions to foster innovation. This is particularly important for Europe’s planned digital transformation and in regard to the growing demand for chips, she said, and should be addressed through the European Chips Act, which will invest in European technology sovereignty, strengthen global supply chains, and develop new investment projects for green and digital technologies as part of the European Green Deal.

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Spotlight on Singapore: 10 Questions for Shiok Meats’ Ka Yi Ling

 Innovation Council sat down with Ka Yi Ling, the CTO and Co-Founder of Shiok Meats, a cell-based meat and seafood company in Singapore. An early member of Innovation Council, the company produces delicious and nutritious meats that are at the same time animal-, health- and environment-friendly. A recent tasting event in Singapore confirmed the appeal of the Shiok Meat crustacean meat products to discerning palates. 

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Q&A with Innovation Council members Wetility & Renewables in Africa

Innovation Council sat down with Vincent Maposa, the Founder and CEO of Wetility and Tony Tiyou, the Founder and CEO of Renewables in Africa, to talk about the beginnings of their companies and what made them successful.

Wetility is a rooftop solar PV technology company based in South Africa. It creates optimal capacity for stand-alone and sectional title homes and small commercial buildings. The company harnesses the power of the sun, with the aim of introducing the world to a hybrid solution that works seamlessly and in harmony with current power supply options.

Renewables in Africa is a clean energy engineering consultancy providing services in renewable energy and energy management to project developers and investors. RiA is primarily focused on projects in Africa, but it does advise clients about energy projects in other emerging markets as well. RiA is also a media platform with the vision to transform Africa and African lives by leveraging the power of renewable energy.

Wetility and Renewables in Africa work closely together.

Read the full interview.

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Call for game changing solutions for the UN Food Systems Summit 2021

WIPO Green is calling for game changing solutions for the UN Food Systems Summit, which will take place later this year. The summit is part of the larger process of pursuing the Sustainable Development Goals, and has the ambitious objective of transforming the way the world produces, consumes, and thinks about food. The process is guided by five Action Tracks, and the Summit will bring together key players from the worlds of science, business, policy, healthcare, and academia, as well as farmers, indigenous people, youth organizations, consumer groups, environmental activists, and other key stakeholders. The first wave of callsfor solutions has been completed, and a second wave is now active, with a deadline of April 30th. If you are interested, and would like to know more or need assistance, you are welcome to contact Peter Oksen at WIPO GREEN (peter.oksen@wipo.int).

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Public–Private Partnerships for Climate Technology Transfer and Innovation: Lessons from the Climate Technology Centre and Network

The 2030 Agenda for Sustainable Development and its Sustainable Development Goals (SDGs), the Paris Agreement, and a number of other important agreements call on the United Nations (UN) to strengthen its relationship with the private sector in order to facilitate global action on climate change. The Technology Mechanism (TM), for example, anchored in the UN Framework Convention on Climate Change, is a key enabler for the attainment of the Goals of the Paris Agreement, growing interest in collaboration with the private sector has created new ambitions within the UN’s Climate Technology Centre and Network (CTCN).

One of the primary reasons to pursue such increased engagement with the private sector is the importance of technology transfer: many of the technologies that can help mitigate climate change exist in various private companies, and sharing this technology safely and responsibly is key to using it on a large scale.  This paper reviews and analyses the role of the private sector in facilitating technology transfer that is undertaken as a part of CTCN’s provision of Technical Assistance. Based upon this analysis, several recommendations are made regarding how best to enhance public–private partnerships in order to strengthen private sector participation in climate technology transfer activities, and there is a special focus on technology–push and market–pull innovation.

 

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Solar Entrepreneurship Masterclass 12 May, 12pm GMT

On Wednesday, 12 May at 12pm GMT, Tony Tiyou, founder and CEO of Renewables in Africa, a clean energy engineering company and a media platform is presenting a workshop on how to become a solar developer and get funding.

Read the full story and register here. 

 

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The Role of Business Schools in Advancing the Sustainable Development Goals: Beyond Quality Education

In this article, Sherif Kamel describes how business schools can help advance the UN Sustainable Development Goals (SDGs), both through advocacy and through the revamping of their business and management education programs to include the study of businesses’ societal contexts.  The actions that Kamel describes include redesigning curricula, revisiting pedagogical approaches (including experiential learning), creating internships and co-op programs, identifying research endeavours and their policy implications, carefully selecting business partners and affiliations, diversifying extracurricular activities, integrating innovative technologies, investing in community development, and reconfiguring executive education.

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Innovation for Sustainable Food Production: Shiok Meats, Singapore

On the occasion of the WTO TRIPS Council online side event focusing on the intersection of innovation, IP and sustainability – which will take place on March 9 at 16:00 – we are re-posting some resources about IC member Shiok Meats. Shiok Meats is a Singaporean company that produces cell-based crustacean meat. Shiok Meats plans to bring healthy, nutritious, environmentally-friendly and cruelty-free crustacean meat to tables everywhere in the coming years, disrupting the global shrimp market which is worth an estimated 40b USD annually. This month marks the one-year anniversary since the Singaporean innovators introduced their first shrimp dumpling. Shrimp grown from cells has several advantages over wild caught shrimp or shrimp raised through aquaculture – notably in relation to health, environment, and labor impacts – but further innovation is required to bring down production costs. This is the goal of the team at Shiok Meats over the next 2-3 years.

Read more:

Shiok Meats Raises $4.6 Million Seed Round To Develop Cell-Based Shrimp

How artificial shrimps could change the world

Singapore’s Shiok Meats hopes to hook diners with lab-grown shrimp

Could ‘labriculture’ be the future of food?

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