Previous investigations of consumer subcultures in the CCT tradition focused primarily on consumer behaviours, feelings, experiences and meanings of consumption. This paper advocates that in order to deeply understand and interpret a particular subculture, researchers in consumer culture should consider more thoroughly the interaction between consumers and producers in consumption markets. This argument is illustrated with a research project on lifestyle sports. From the results of this study it appears that producers play a vital and interdependent role in meaning and interpretation processes. It is argued that processes in which consumers give meaning to activities can not be isolated from the processes in which producers ascribe meanings to activities, settings and markets. In this 'circuit of culture', production and consumption are not completely separate spheres of existence but rather are mutually constitutive of one another (Du Gay, Hall, Janes, Mackay, & Negus, 1997).
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The production of denim makes a significant contribution to the environmental impact of the textile industry. The use of mechanically recycled fibers is proven to lower this environmental impact. MUD jeans produce denim using a mixture of virgin and mechanically recycled fibers and has the goal to produce denim with 100% post-consumer textile by 2020. However, denim fabric with 100% mechanically recycled fibers has insufficient mechanical properties. The goal of this project is to investigate the possibilities to increase the content of recycled post-consumer textile fibers in denim products using innovative recycling process technologies.
Dit voorstel betreft een onderzoek naar de verschillen in zuiverheid tussen virgin kunststof en post-industrial en post-consumer kunststof-reststromen in relatie tot de inzet van deze materialen bij 3D printen. Thermoplastische kunststoffen zijn in theorie goed te recyclen en opnieuw te gebruiken, bijvoorbeeld in een 3D print proces. In de praktijk blijkt het echter een uitdaging om gerecycled filament te produceren dat geschikt is voor de huidige machine-eisen. De oorsprong van dit project ligt in de gedachte om niet het materiaal aan te passen aan de machine, maar de machine aan het materiaal en hierdoor het gebruik van kunststofrecyclaat in 3D-printen te vergroten. Alvorens dit te kunnen, is meer inzicht in de materiaaleigenschappen nodig. Het doel van dit project is dan ook om de verschillende samenstellingen van kunststof-reststromen in kaart te brengen en hoe dit zich vertaald in mechanische en esthetische kwaliteit ten opzichte van virgin materiaal en wat dit vraagt aan aanpassingen aan 3D printers om deze kunststof-reststromen te kunnen verwerken. Dit onderzoek is een eerste fase in een groter onderzoeksproject. Volgende fasen zullen zich toespitsen op het optimaliseren van productietechnieken voor het printen met gerecycled kunststof en het ontwikkelen van mogelijke toepassingen en bijbehorende circulaire business modellen. Aanleiding voor dit onderzoeksvoorstel is tweeledig. Enerzijds de ervaring van Cre8 dat 3D printen relatief veel kunststof restmateriaal oplevert in de vorm van mislukte prints, proefprints en prototypes met korte levensduur. Passend bij hun duurzame bedrijfsprofiel heeft Cre8 de behoefte om hun eigen reststroom en reststromen uit hun omgeving in te zetten in het productieproces. Anderzijds ziet Refilment zich geconfronteerd met de complexe samenhang tussen de samenstelling van kunststof-reststromen en zijn verwerkingsmogelijkheden (bijvoorbeeld extruder-diameter en verwerkingstemperatuur).
The focus of this project is on improving the resilience of hospitality Small and Medium Enterprises (SMEs) by enabling them to take advantage of digitalization tools and data analytics in particular. Hospitality SMEs play an important role in their local community but are vulnerable to shifts in demand. Due to a lack of resources (time, finance, and sometimes knowledge), they do not have sufficient access to data analytics tools that are typically available to larger organizations. The purpose of this project is therefore to develop a prototype infrastructure or ecosystem showcasing how Dutch hospitality SMEs can develop their data analytic capability in such a way that they increase their resilience to shifts in demand. The one year exploration period will be used to assess the feasibility of such an infrastructure and will address technological aspects (e.g. kind of technological platform), process aspects (e.g. prerequisites for collaboration such as confidentiality and safety of data), knowledge aspects (e.g. what knowledge of data analytics do SMEs need and through what medium), and organizational aspects (what kind of cooperation form is necessary and how should it be financed).Societal issueIn the Netherlands, hospitality SMEs such as hotels play an important role in local communities, providing employment opportunities, supporting financially or otherwise local social activities and sports teams (Panteia, 2023). Nevertheless, due to their high fixed cost / low variable business model, hospitality SMEs are vulnerable to shifts in consumer demand (Kokkinou, Mitas, et al., 2023; Koninklijke Horeca Nederland, 2023). This risk could be partially mitigated by using data analytics, to gain visibility over demand, and make data-driven decisions regarding allocation of marketing resources, pricing, procurement, etc…. However, this requires investments in technology, processes, and training that are oftentimes (financially) inaccessible to these small SMEs.Benefit for societyThe proposed study touches upon several key enabling technologies First, key enabling technology participation and co-creation lies at the center of this proposal. The premise is that regional hospitality SMEs can achieve more by combining their knowledge and resources. The proposed project therefore aims to give diverse stakeholders the means and opportunity to collaborate, learn from each other, and work together on a prototype collaboration. The proposed study thereby also contributes to developing knowledge with and for entrepreneurs and to digitalization of the tourism and hospitality sector.Collaborative partnersHZ University of Applied Sciences, Hotel Hulst, Hotel/Restaurant de Belgische Loodsensociëteit, Hotel Zilt, DM Hotels, Hotel Charley's, Juyo Analytics, Impuls Zeeland.
