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Doughnut Economics Community of Practice - September Meeting (Past)
Join the Buy-in Bakery to learn from & with others on gaining support for Doughnut Economics inside your organisation
Please Note: This event has now finished and can no longer be joined.
A key barrier has been identified by many organisations hoping to bring Doughnut Economics into their work and mission – how to secure internal buy-in for the transformation required?
This Community of Practice is exploring this question, learning from those who have started the process, and sharing good practice and peer support.
September's session will focus on common push backs from businesses when introducing Doughnut Economics, and how to respond to them effectively.
We’ll follow that with an opportunity to share specific push-backs we’ve experienced within our own organisations, and what resources and responses already exist to help get through them.
We also have an ongoing Miro board where you can see notes from previous meetings: https://miro.com/app/board/uXjVMgVjASU=/?share_link_id=84564392410.
Please contact Peter if you would like to join, or to receive more information: gfn@exeter.ac.uk.
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Peter Lefort
Cornwall, UK
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Eva Marina Valencia Leñero
Mexico City, Mexico
| Sustainability Transitions Specialist | Co-Founder of Mexico City's Doughnut Economic Coalition + Scaling Coordinator in CIMMYT-CGIAR After finishing my MSc in Environmental Sciences, Policy and Management in Lund University with a thesis to downscale the doughnut for Mexico City's water policies, I learned research was not enough to make a change. For this reason, I have co-founded the Tricolor Coalition (Mexico City's Doughnut Economic Coalition) to collaborate with other agents of change to promote sustainability transitions in Mexico City. We are now developing community, informative, and capacity building activities to support Mexico City's agents of change interested in promoting this transition. I am currently also working as a Scaling Coordinator in the International Maize and Wheat Improvement Center. In my job, I continue to learn about systems thinking approaches, and about what types of food innovations could be scaled (why? and where?) to create more impact. Moreover, I also have experience in international and national public administrations, and I have specialized in the water-food-energy sectors and climate change challenges.
