Doughnut Economics for University Courses

Zürich, Switzerland

Hello, I'm Myriam Best, welcome to my profile ! As a core team member of the Swiss Donut Economics Network, I am committed to making the doughnut a reality in Switzerland. My contribution focuses on advocacy, communication and consulting for public and private actors. A few words about my journey thus far ... The unfolding social, environmental and climate crises have led me to rethink my personal and professional aspirations. A slow and complex process, accelerated by motherhood in times of the gloomy outlook synthesised by the IPCC reports. 2022 was a pivotal year that took me back to university, 15 years after my first Master's degree! Guided by a burning need to dedicate my skills, time and energy to making the world a better, fairer and more livable place for all, I joined the Masters in Degrowth: Ecology, Economy and Politics at the Autonomous University of Barcelona. In doing so, I equipped myself with the best available knowledge on the causes of the social, environmental and climate crises, and delved into the discovery of post-growth economics and politics as a plausible way out of the polycrisis. More importantly, I joined an international network of committed change-makers! I am also a professional with 15 years of international corporate and client consulting experience in strategy, human resources, change management, digitalisation and organisational design. I have successfully led complex transformation programmes in international corporations and SMEs across a range of sectors. Former colleagues and clients praise my ability to make the complex accessible, to engage people of all backgrounds and to remain cool under pressure while keeping spirits high.  Happy to be in touch! Areas of interest: 

Nottingham

I was really fascinated and won over by the concepts in Kate Raworth's brilliant book, and it brought me here. I'm keen to learn more and to understand how I might be able to help move us in a more sustainable direction. I live in Nottingham, work in London a couple of days a week as a Business Agility Lead. Interested in local and virtual events, and any materials, concepts, and providers which will help me to make changes to my own lifestyle or to positively influence that of others.

Switzerland

Ph.D. student in social psychology

Santiago, Chile

Since 2015 I have been active in sustainability, first importing sustainable products to Chile and since 2017 with my foundation Plastic Oceans Chile. I work both on a local as a global level, solving plastic pollution upstream and downstream. I believe the doughnut model to be a great way of adressing systemic challenges and to provide a pathway that will take pressure of our planetary boundaries. I´m looking forward to discovering the action lab and learning from others who have been applying the doughnut model in practice.   

Greifswald, Mecklenburg-Vorpommern, Deutschland

Professor of Supply Chain Management and International Trade at the University of Applied Sciences in Stralsund, Germany.

Haifa, מחוז חיפה, Israel

Co-founder of the Israel Doughnut Community (and within it the TLV Doughnut Coalition, aimed to implement Doughnut principles in the city of Tel Aviv-Yafo); Corporate attorney turned environmental policy professional, now researching socio-ecological resilience at the Technion - Israel Institute of Technology. Israeli and Romanian nationalities. Speak native level Hebrew and English, some French, some Chinese. https://www.ildoughnutcommunity.org/

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.