This initiative aims to continue betting on eco-innovation as an instrument to increase the sustainable competitiveness of Navarrese SMEs.

This initiative aims to continue betting on eco-innovation as an instrument to increase the sustainable competitiveness of Navarrese SMEs.

In addition, eco-innovation will serve as a way to enhance and increase green employment niches in the Autonomous Community and contribute effectively to the fight against climate change.

Although united under the common axes of innovation, employment and the environment, the project has four distinct lines of work:

• The first revolves around the carbon footprint and has its central core of action in the performance of calculations.
• The second is focused on specific work with workers in Social and Labour Insertion Centres and Special Employment Centres.
• The third is aimed at workers in the collective catering, catering and vending sector, and indirectly at the organic production sectors and all workers in Navarrese companies, as potential consumers of organic products.
• Finally, an important avenue of work is opened aimed at contributing effectively to the greening of newly created companies.

Given the trajectory followed in recent years by both the CRANA and the collaborating entities, as well as the nature of the actions presented here, it is considered of interest for this project to prioritize the workers of some sectors of intervention in the four different lines of work that are going to be opened.

Thus, the actions related to carbon footprint calculations are aimed primarily at workers in the environmental consulting sectors and suppliers in the automotive and household appliances sectors and recycling and waste management companies. The actions aimed at identifying green market niches for the Social and Labour Insertion Centres and the Special Employment Centres will be specifically aimed at workers in this sector.

The organic catering and production actions are specifically dedicated to workers of companies in the collective catering, catering and vending sectors, although the campaign for the integration of organic products in collective catering will be extended to customers (workers and companies) of these services. Finally, the greening actions of start-ups are specifically aimed at entrepreneurs in the last phase of their business creation projects.

The project aims to promote and improve green employment, promote the creation of companies linked to the environment, adapt economic activity to environmental regulations and encourage the modernisation and innovation of companies and sectors of activity. It also seeks to increase the skills and qualifications of workers in environmental issues and promote the sustainability of economic activities.