Mehrafarin Hossein Panah, the UNESCO Chair PhD researcher for the GREENS project. / Photo: ESCI-UPF (Martí Nogués)
Nanorobots are leading new advances in innovation, with the potential to transform fields ranging from targeted medicine to environmental remediation. Yet, their development also raises urgent questions of sustainability and ethics.
How can we ensure that these powerful technologies minimize their environmental footprint while serving society responsibly?
This is the challenge addressed by GREENS, a Marie Skłodowska-Curie Doctoral Network that brings together 15 doctoral candidates across 9 countries and 14 partner institutions. The project seeks to embed the principles of the circular economy, reduce, reuse, recycle, rot, and refuse, into the entire lifecycle of micro- and nanorobots.
Sustainable materials and packaging for nanorobots, designed to reduce waste and promote recyclability.
Lifecycle assessments (LCA) to evaluate environmental impacts in production, use, and disposal
Ethical frameworks for responsible nanorobotics, ensuring safe design, use, and disposal.
By combining sustainability science with ethical reflection, this project ensures that nanorobotics advances are aligned with environmental responsibility and social trust.
From September 16th to 18th, more than 100 scientists participated in the second ECOtwins Summer School on Sustainable Agriculture in Barcelona, hosted by the UNESCO Chair in Life Cycle and Climate Change (ESCI-UPF).
On September 5th, the University of Las Palmas de Gran Canaria (ULPGC) hosted the final meeting of the CICEP Project – Circular Economy Action in Island Regions through the Valorization of Plastic and Agricultural Waste, with the participation of the University of Girona (UdG) and the UNESCO Chair in Life Cycle and Climate Change ESCI-UPF.
Dr. Sandra Sinem Kaya, professor and academic coordinator of the Talent Area at ESCI-UPF, participated in an Erasmus+ mobility and research visit in Italy from September 1st to 5th, focusing on the interdisciplinary connections between gastronomy, science, and consumer perception.
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