The intention of this chapter is to show how autoethnographic research might promote reflexivity among career professionals. We aim to answer the question: can writing one’s own life and career story assist career practitioners and researchers in identifying patterns, idiosyncrasies, vulnerabilities that will make them more aware of the elements that are fundamental to career construction and that have been mentioned in a variety of disparate places in the existing career literature? What interested us as career researchers and co-creators of the narrative approach Career Writing in considering the innovative intention of this book, was how writing our own career story could deepen our professional reflexivity and might also help others to do so. https://doi.org/10.1007/978-3-030-22799-9_30 LinkedIn: https://www.linkedin.com/in/reinekke-lengelle-phd-767a4322/
MULTIFILE
Helen Kopnina explains how some pivotal events in her personal life have led to the development of an appreciation of Nature. This article also reflects on whether the love of Nature or care for the environment is learned or inherited. https://www.ecologicalcitizen.net/article.php?t=ecocentrism-personal-story LinkedIn: https://www.linkedin.com/in/helenkopnina/
MULTIFILE
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?
Psychosocial problems related to social isolation are a growing issue for wellbeing and health and have become a significant societal problem. This is especially relevant for children and adults with chronic illnesses and disabilities, and those spending extended periods in hospitals or permanently living in assisted living facilities. A lack of social relationships, social connectivity, and the inability to travel freely leads to feelings of isolation and loneliness. Loneliness interventions often use mediated environments to improve the feeling of connectedness. It has been proven that the utilization of haptic technologies enhances realism and the sense of presence in both virtual environments and telepresence in physical places by allowing the user to experience interaction through the sense of touch. However, the technology application is mostly limited to the experiences of serious games in professional environments and for-entertainment-gaming. This project aims to explore how haptic technologies can support the storytelling of semi-scripted experiences in VR to improve participants’ sense of presence and, therefore, the feeling of connectedness. By designing and prototyping the experience, the project aims to obtain insights and offer a better understanding of designing haptic-technology-supported storytelling and its potential to improve connectedness and become a useful tool in isolation interventions. The project will be conducted through the process of participants’ co-creation.
