The main stream literature on social justice and European integration distinguishes between three models of providing social justice in Europe: the family, the market and the state. Markets have demonstrated their limitations in the current economic crises, and New Public Management quickly disappears behind the horizon. The Welfare State appealed to many and was a main driver of European integration, but its fiscal implications and its normative bias toward social engineering render it practically impossible. The family does well, these days, as a coping model, but individualization is widespread and this makes it impossible to view the family as a prime base for social justice in the European Union in the decades. So, where do we turn.
MULTIFILE
Incentives are frequently used by governments and employers to encourage cooperation. Here, we investigated the effect of centralized incentives on cooperation, firstly in a behavioral study and then replicated in a subsequent neuroimaging (fMRI) study. In both studies, participants completed a novel version of the Public Goods Game, including experimental conditions in which the administration of centralized incentives was probabilistic and incentives were either of a financial or social nature. Behavioral results showed that the prospect of potentially receiving financial and social incentives significantly increased cooperation, with financial incentives yielding the strongest effect. Neuroimaging results showed that activation in the bilateral lateral orbitofrontal cortex and precuneus increased when participants were informed that incentives would be absent versus when they were present. Furthermore, activation in the medial orbitofrontal cortex increased when participants would potentially receive a social versus a financial incentive. These results speak to the efficacy of different types of centralized incentives in increasing cooperative behavior, and they show that incentives directly impact the neural mechanisms underlying cooperation.
The academic and professional attention to the large synergies hidden in horizontal collaborations is increasing. This study attempts to address the impact of collaborative transport on transportation lead-time and lead-time variability through empirically investigating a group of SMEs involved in a collaborative distribution network. Data was collected for seven pre-cooperation and eight cooperative orders over a period of 14 months. The results of Mann-Whitney U-test show a significant average reduction of 30.8% in the duration of lead times. Lead-time variability was also found to be reduced as the result of changes in the coefficient of variances and the Bartlett’s test for homogeneity of variances. Horizontal collaboration in transport could eventually lead to reduced lead times and lower variability of lead time which results in reduced supply chain costs. This can be achieved by means of direct routing and avoiding multi-transshipment routes which reduces the uncertainty and variability by diminishing the number of stages in the transport chain. Thus, effective lead-time management is considered a source of competitive advantage as it can reduce supply chain costs by lowering inventory levels, but is also capable of improving performance and customer service by offering improved product quality service levels.
Kumasi and RokitScience contribute to increasing the ownership and income of cocoa farmers, with an emphasis on women. Kumasi has a successful history of developing and marketing cocoa juice, which aims to keep as much income as possible with the farmer. RokitScience has been involved in the creation of the Rokbar: a "bean to bar" empowering chocolate bar that is marketed and made entirely by women. Kumasi and RokitScience started setting up a cocoa-fruit-lab at the cocoa-cooperative COVIMA in early 2021 in Ivory-Coast, in collaboration with Beyond Beans Foundation/ETG and Döhler and financially supported by the Sustainable-Trade-Initiative (IDH). The goal is to support the cooperative, which is led by women, with the establishment of circular cocoa juice and chocolate production and in this way increase the income of the members of the cooperative. The cocoa pod contains cocoa beans embedded in cocoa pulp. This pulp is sweet and juicy and partly needed for cocoa bean fermentation for flavor development. Residual pulp can be used for new products like drinks, marmalades and more. The collaboration in the cocoa fruit lab created momentum to try-out a more circular approach whereby the extraction of juice was linked to a shorter fermentation period of the beans, influencing quality features of both the beans and potentially the chocolate. However, to optimize the production of juicy beans further and find a market for this (and potentially other) products requires further testing and development of a value proposition and marketing strategy. The main question of Kumasi and RokitScience at Hanzehogeschool Groningen and NHLStenden Hogeschool Amsterdam is: What is the effect on the quality of beans and chocolate if fermented after the extraction of juice? How can this be optimized: comparing ‘cocoa of excellence’ fermentation and drying to traditional post-harvest practices and how can we tell the world?
Kumasi and RokitScience contribute to increasing the ownership and income of cocoa farmers, with an emphasis on women. Kumasi has a successful history of developing and marketing cocoa juice, which aims to keep as much income as possible with the farmer. RokitScience has been involved in the creation of the Rokbar: a "bean to bar" empowering chocolate bar that is marketed and made entirely by women. Kumasi and RokitScience started setting up a cocoa-fruit-lab at the cocoa-cooperative COVIMA in early 2021 in Ivory-Coast, in collaboration with Beyond Beans Foundation/ETG and Döhler and financially supported by the Sustainable-Trade-Initiative (IDH). The goal is to support the cooperative, which is led by women, with the establishment of circular cocoa juice and chocolate production and in this way increase the income of the members of the cooperative. The cocoa pod contains cocoa beans embedded in cocoa pulp. This pulp is sweet and juicy and partly needed for cocoa bean fermentation for flavor development. Residual pulp can be used for new products like drinks, marmalades and more. The collaboration in the cocoa fruit lab created momentum to try-out a more circular approach whereby the extraction of juice was linked to a shorter fermentation period of the beans, influencing quality features of both the beans and potentially the chocolate. However, to optimize the production of juicy beans further and find a market for this (and potentially other) products requires further testing and development of a value proposition and marketing strategy.The main question of Kumasi and RokitScience at Hanzeschool Groningen and Hogeschool Amsterdam is: What is the effect on the quality of beans and chocolate if fermented after the extraction of juice? How can this be optimized: comparing ‘cocoa of excellence’ fermentation and drying to traditional post-harvest practices and how can we tell the world?
Project goals: Come up with solutions for combined seismic strengthen- ing and sustainability measures based on social boundary conditions Gain insight in homeowners' willingness to move into action for sustainability measures Explore and expand the role of local energy cooperatives in the strengthening operation and sustainability measures. Using a bottom-up approach by co-creation with local stakeholders The project focuses on the social boundary conditions for taking action on sustainability measures in the earthquake region, in particular the willingness of homeowners to invest in their houses and to take action collectively as a community. In cooperation with local energy cooperatives and local stakeholders we will be able to create realistic and achievable solutions based on peoples' needs and preferences.
