In an increasingly populated planet and in which resources are finite and limited, it makes more sense than ever to boost the change towards a circular economy model. Only in this way is it possible to reach a future without waste, in which everything has a second chance thanks to reuse and recycling. It is essential that all social actors – companies, administrations, citizens – join efforts and turn that challenge into a reality. On this idea, the second edition of Circularity Day, Organized by Ecoembes and held on Wednesday at the Green Patio de Madrid.
The scenario on which the event was developed – a space that remembered the landscape of a forest in constant change and regeneration – was a declaration of intentions. The journalist Raquel Martos chatted with experts who presented, with concrete examples, how to address the challenge of the circular economy from numerous areas of action. The act started with a brief intervention by Elisa Delibes, who recalled the importance that nature and ecology had in the life and work of her father, the writer Miguel Delibes.
Next, the CEO of EcoembesRosa Trigo, they break up some data that demonstrates what remains to advance. The circularity rate in the EU is at 11.8%, very far from 23% established by European circular economy plans. In Spain, that percentage barely reaches 8.5%. “If we continue on this path, the generation of waste will exceed the 2,300 million tons of garbage we had in 2023 to 3.8 billion in 2050,” he warned. The economic impact of these figures is 640,000 million euros. “It is clear that we have to do more and better recycling,” he said.
In spite of everything, something has changed in recent times. There is greater citizen awareness, which is reflected in concrete events. In 2024, for the first time in Spain, a million tons were collected in yellow containers. “It is the equivalent of filling 250,000 garbage trucks, 2,000 Olympic swimming pools or five skyscrapers such as Empire State,” said the board. Some numbers that demonstrate the commitment to recycling, since “circular transformation will not be achieved from individualism, with isolated visions, but from collaboration.”
Wheat also advanced the impulse to be given this year to THECIRCULARLAB, The Technological and Innovation Center that Ecoembes has in Logroño. From here, the organization will develop multitude projects related to the circularity of containers, ecodesign, reuse and marketing of 100% recyclable containers.
Tons of space garbage
Recovering and taking advantage of human activity is an obligation and a global emergency even outside the earth’s surface, because space has also become a landfill. Up to 13,000 tons of garbage orbit at the moment around the earth, which is an immense risk for both those who live in the planet and for the network of satellites and communications that have been established in the heights. The aeronautical sector has already got to work to try to stop the problem. It was presented by Alberto Águeda, Director of Surveillance and Management of Space Traffic of GMV. For example, the industry already works to create satellites whose materials are biodegraded more easily. The rapporteur was a step further. “In the next decade cranes will be built capable of grabbing in orbit, and recycling right there,” he advanced.
Industrial designer Berta Julià explained how it is possible to create innovative work materials from cellulose fibers and cardboard residues, free of toxic substances. In 2022 he founded the Alted Materials, whose objective is to facilitate sustainability in the construction sector, which produces 40% of emissions globally. To do this, it markets decorative panels whose raw material comes entirely from waste. Looking ahead, his idea is to investigate with other materials that also regenerate the planet. “We want our catalog not to be only in decorative objects, but expand to products that participate in the structure of the building,” he said.
After his talk, Carlos de Hita, the greatest Spanish expert in recording of nature, influenced a message. “In the conservation of nature it is never too late to act. If you want, you can, ”he riveted.
Finally, chef Ángel León, recognized for his work at the head of the Aponiente restaurant (Cádiz), presented the philosophy of his gastronomic work: fish discards are the basis of their haute cuisine creations. Awarded 3 stars Michelin, known as Mar chef He threw this adventure 16 years ago and several times he was about to ruin. “We realized that we generated 17,000 tons of non -edible marine waste a year and that we could take advantage of them,” he acknowledged. He transformed his restaurant into an innovation laboratory where today they transform the eyes of the fish into crunchy popcorn; Fish skins in sweet waffles, and scales at the chocolate cake base. “Not everything can be beautiful and big: we try to take the ugly and turn it into other things,” he said. His most recent finding is the marine zostera, a cereal he calls The sea wheat. Another sample that, even if it seems, almost everything has value.
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