• Energy Research
• 12. Responsible consumption close
• GB close
• US close
• Spanish close

This report is a policy briefing containing the main findings of the PhD project Co-Creation of Sustainability-Oriented Innovations (SOIs) in Tourism. This project was conducted in close partnership with the Barcelona City Council to co-design institutional innovations to address sustainability challenges in the city by widely engaging stakeholders in a participatory process. To enable an open participatory process, the project was nested in the Consell de Turisme i Ciutat, which gathers key public, private and civil society organizations to discuss the main tourism development issues in the city of Barcelona. The project gathers data by conducting individual interviews, and a series of stakeholder workshops to better understand the complexity of designing SOIs collectively. Amongst the main findings, this report identifies how individual and collective conceptual nuances of innovation and sustainability affect the stakeholders' ability to embark on sustainability innovations in tourism. Further, it describes collective objectives, drivers and barriers that stakeholders identified when developing SOIs. The report also offers an analysis of current tourism specific and non-tourism SOIs in Barcelona and potential ways in which these existing SOIs could be leveraged to facilitate systemic change. One of the key findings of the study is a collection of co-created SOIs by the stakeholders, which are analysed in terms of their sustainability impact and their type of innovation. These SOIs include a wide range of policy actions and interventions related to management, product development and marketing, education, incentives and monitoring and evaluation. Amongst these SOIs, during the project, the stakeholders decided to focus on expanding on four SOIs which could have a greater potential to create systemic change in the sustainable development of the city and thus in the tourism sector. These four SOIs are presented in this report as one-page business plans to facilitate its potential application. Finally, the study provides a series of recommendations to enhance collaboration and governance mechanisms to allow SOIs to thrive as collective actions that are powered by legitimacy, trust and a fair distribution of power. In this line, to empower stakeholders to utilize the findings of this project the report introduces the idea of creating a Sustainability Innovation LivingLab.

The amount of energy and food consumed in Puerto Rico is more indicative of a developed nation than one than is underdeveloped. All the energy consumed in Puerto Rico is from fossil fuels, while the agricultural sector marginally provides the needs of the consumer. In addition, the animal production sectors rely exclusively on imported feedstock for the preparation of feeds. There is a potential to develop an ethanol industry based initially on sugarcane, as the main feedstock and then turn to biomass from energy cane and or organic solid waste in the future. In order to move to the second generation of ethanol production, the cellulosic ethanol industry has to become economically viable. A limiting factor in the use of sugarcane is that only 40,000 ha are currently available to grow this crop. Potentially, Puerto Rico can produce 200 million liters of ethanol on this area which could substitute 5% of the gasoline that was consumed in 2007. On the other hand, biomass could be obtained from bagasse, energy cane, and from 1.3 metric tons of organic solid waste (food and yard waste) produced annually on the island. This strategy can provide a relief to decreasing the amounts of organic solid waste that end up in the landfills.