The methodology of biomimicry design thinking is based on and builds upon the overarching patterns that all life abides by. “Cultivating cooperative relationships” within an ecosystem is one such pattern we as humans can learn from to nurture our own mutualistic and symbiotic relationships. While form and process translations from biology to design have proven accessible by students learning biomimicry, the realm of translating biological functions in a systematic approach has proven to be more difficult. This study examines how higher education students can approach the gap that many companies in transition are struggling with today; that of thinking within the closed loops of their own ecosystem, to do good without damaging the system itself. Design students should be able to assess and advise on product design choices within such systems after graduation. We know when tackling a design challenge, teams have difficulties sifting through the mass of information they encounter, and many obstacles are encountered by students and their professional clients when trying to implement systems thinking into their design process. While biomimicry offers guidelines and methodology, there is insufficient research on complex, systems-level problem solving that systems thinking biomimicry requires. This study looks at factors found in course exercises, through student surveys and interviews that helped (novice) professionals initiate systems thinking methods as part of their strategy. The steps found in this research show characteristics from student responses and matching educational steps which enabled them to develop their own approach to challenges in a systems thinking manner. Experiences from the 2022 cohort of the semester “Design with Nature” within the Industrial Design Engineering program at The Hague University of Applied Sciences in the Netherlands have shown that the mixing and matching of connected biological design strategies to understand integrating functions and relationships within a human system is a promising first step. Stevens LL, Whitehead C, Singhal A. Cultivating Cooperative Relationships: Identifying Learning Gaps When Teaching Students Systems Thinking Biomimicry. Biomimetics. 2022; 7(4):184. https://doi.org/10.3390/biomimetics7040184
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Cooperatives are special because the members not only own the cooperative, but also patronize it. CEO’s decision has an impact on the overall members’ interests. Understanding how CEOs differ from members regarding their evaluations on cooperative performance and what causes the differences, is valuable for CEOs to best serve the members. This paper evaluates the difference between CEO and member evaluation regarding their cooperatives, and further examines the role of governance in predicting the evaluations and differences in evaluations, based on a set of first-hand data containing Chinese agricultural cooperatives (240 CEOs and 543 members). Cooperative performance is measured by three indicators: member profitability, social influence in the local community, and overall performance. The results show that members have higher scores than CEOs regarding member profitability and overall performance, while CEOs have a higher evaluation regarding social influence. “This is an Accepted Manuscript of an article published by Taylor & Francis in 'The Social Science Journal' on 27 Jan. 2020 available online: https://www.tandfonline.com/doi/abs/10.1016/j.soscij.2019.01.006. LinkedIn: https://www.linkedin.com/in/xiao-peng-20466772/
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Key to reinforcement learning in multi-agent systems is the ability to exploit the fact that agents only directly influence only a small subset of the other agents. Such loose couplings are often modelled using a graphical model: a coordination graph. Finding an (approximately) optimal joint action for a given coordination graph is therefore a central subroutine in cooperative multi-agent reinforcement learning (MARL). Much research in MARL focuses on how to gradually update the parameters of the coordination graph, whilst leaving the solving of the coordination graph up to a known typically exact and generic subroutine. However, exact methods { e.g., Variable Elimination { do not scale well, and generic methods do not exploit the MARL setting of gradually updating a coordination graph and recomputing the joint action to select. In this paper, we examine what happens if we use a heuristic method, i.e., local search, to select joint actions in MARL, and whether we can use outcome of this local search from a previous time-step to speed up and improve local search. We show empirically that by using local search, we can scale up to many agents and complex coordination graphs, and that by reusing joint actions from the previous time-step to initialise local search, we can both improve the quality of the joint actions found and the speed with which these joint actions are found.
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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.
