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In my final paper I talk about three reuse centres: one in Belgium, named "De Kringwinkel" and two in Great-Britain, namely Create-UK and Recycle-It!. You can give all your discarded but still usable goods to a reuse centre; you can bring them yourself, or an employee of the reuse centre collects them from your house. All goods are sorted, disinfected and if necessary repaired. They are then offered for sale in the shop where you can buy them at 10% to 20% of their original price. To carry out all these jobs, a reuse centre has to employ many persons. Reuse shops are no ordinary second-hand shops. A reuse centre works towards three different goals. First of all they pay attention to the environment as they give reusable goods a new destination in order to make the waste heap smaller. Secondly, they contribute to social employment as they offer a job to people who have difficulties finding a job. And thirdly, they sell decent and original second-hand goods at low prices. This means that

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This project-thesis provides an implementation solution for an "entrepreneurial activity test structure" accessible to students entrepreneurs incubated in the VentureLab. Moreover, it evaluates theoretically and empirically the effects this structure can have on the students' entrepreneurial process.

An "entrepreneurial activity test structure" is an organization allowing would-be entrepreneurs to assess the feasibility of their project by testing their Business Model hypotheses before starting any administrative procedures concerning the legal status. The objective of this project is to encourage students to engage into an entrepreneurial process.

In order to assess the effects on the students' entrepreneurial process, two theories have been consulted: the entrepreneurial commitment principle developed by Bruyat and the effectuation principle developed by Sarasvathy. The literature has shown two positive outcomes:

On the one hand, this structure could reduce the perceived risk of irreversibility because it makes it possible to come back to the initial status without any significant constraint, in case of inconclusive test. Thus, the structure might counter the reluctance to change of future entrepreneurs.

On the other hand, this structure could allow students entrepreneurs to develop their project incrementally on a trial and error basis. This method follows market contingencies and seems particularly suited to the development of a project.

The final selected solution is a partnership with a current "activity cooperative" called StepBySteppes. This thesis provides details about the defined incubation modalities and about best practices in order to promote a successful project outcome.

Entrepreneurship process --- Effectuation --- Entrepreneurship commitment --- Entrepreneurial activity test structure --- VentureLab --- Students Entrepreneurs --- Sciences économiques & de gestion > Economie sociale

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Ce mémoire-projet a été rédigé afin de proposer un nouveau business model, pour un incubateur de start-ups, en mettant en relation les grandes entreprises et les start-ups grâce à l'Open Innovation.

Open Innovation --- Innovation --- Business Model --- Marketing --- Sciences économiques & de gestion > Marketing

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The thesis explores the key variables that shape the sustainable strategies of cleantech companies. It seeks to identify the critical factors that enable these companies to undertake their respective initiatives in parallel to looking after stakeholder engagement, technological capabilities, regulatory environment, and organizational culture. The cleantech sector essentially embeds the search for innovation for the sake of tackling current environmental issues and beyond, with the goal of contributing to a more sustainable future.

Sustainability --- Cleantech --- Greenwashing --- Innovation --- Climate --- Environment --- Technology --- Sciences économiques & de gestion > Economie sociale

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Nowadays, alternative food networks or short circuits, usually embedded in the dynamic of “transition”, are more and more present in our economy. These new networks want to bring closer producers and consumers in order to reduce trade intermediaries. These new ways of consumption and marketing guarantee more transparency. The Ceinture Aliment-Terre Liégeoise wishes to develop a whole food supply chain fair and sustainable. 
In the light of this mission, the CATL wanted to study the feasibility of producing, transforming and suppling hops for regional brewers. Indeed, the sector of regional breweries is growing over the past few years. The Fédération des Brasseurs Belges asses around 14,4% of consumers chose to consume beers from regional breweries in 2015. Moreover the number of micro-breweries is constantly higher, and the turnover of the whole sector is growing. As these small breweries are characterized by local and regional products, many of them have then an interest to use raw components as much local as possible. Unfortunately, in Belgium hops are almost not cultivated anymore. The main cultivation is located in Flanders (Poperinge) on 150 hectares. In Wallonia, it’s limited at 17 hectares. So, the total production is not sufficient to fulfil the needs of Belgian breweries. Which implies brewers supply their hops on the international market with the large producing countries such as Germany and USA. 
Therefore, this thesis is dedicated to study the demand of brewers for Walloon hops. To that end, we conducted a survey among brewers, addressed to the 77 questioned breweries through an email. Questions were about their usual consumption of hops: quantity, type and varieties, conditioning, frequency of orders, number of suppliers,… . Besides the survey we conducted, the Collège des Producteurs (SoCoPro) undertook a survey on the Belgian brewing sector. They offered us to share their results so we could also analyse them.
Results demonstrate that owners of small breweries seem to be interested in having the possibility to buy local hops. But they have conditions for it. The offer must be the same that the one they have chosen up to now. Which means that they want to purchase the same varieties with the same characteristics. Other conclusions and recommendations are developed more in details in the thesis.

Alternative food networks --- Hops --- Demand --- Conditions --- Market --- Walloon --- Local --- Sciences économiques & de gestion > Economie sociale