Recent Submissions
Form Follows Availability: Resource Scan for Sustainable Architecture in Siaya County, Kenya
(Kaunas University of Technology (Lituania), KUT, 2025) Hage, Sina; Vegas López-Manzanares, Fernando; Mileto, Camilla; Hollermann, Sebastian; Generalitat Valenciana; Agencia Estatal de Investigación
[EN] This study underscores the crucial understanding of local resource availability in circular economy models, particularly within sustainable architecture and civil engineering. The aim is to reduce waste and energy consumption and to diminish reliance on long-distance transportation, thus supporting local economic independence and resilience. Additionally, the study highlights the importance of respecting and integrating cultural heritage within architectural practices. Using a comprehensive mixed-methods approach, including literature reviews, site visits, and interviews with local stakeholders, the research focuses on Siaya County, Kenya. It examines available resources relevant to the architectural practices and climate of the Luo ethnic group. Key findings indicate that the region¿s soil contains approximately 50% clay, which is essential for developing sustainable earth-building techniques. This local clay resource provides a foundation for environmentally friendly construction methods that reduce dependence on imported materials. In addition, the study identifies Cassia siamea, Eucalyptus spp., and Grevillea robusta as viable alternatives to the traditionally used Markhamia lutea timber. These species not only offer sustainable options but also enhance logistical and economic feasibility due to their local abundance. For thatching, Cymbopogon and Chrysopogon zizanioides are identified as more durable options compared to Hyparrhenia hirta, offering increased longevity and resilience in roofing materials. The study further highlights the potential of natural fibres such as Agave sisalana and sugar cane for reinforcing soil bricks, thereby enhancing the structural integrity of earth-based constructions. These findings provide sustainable and durable construction solutions that align with both local practices and resources. This research supports the integration of indigenous materials and culturally respectful architectural practices. It promotes environmentally conscious design solutions that coincide with circular economy principles, fostering cultural and environmental sustainability and promoting the resilience of local communities. By embedding these practices, the study presents a model for developing robust, locally adapted, and culturally sensitive architectural solutions that address current and future challenges in sustainable design.
A Multi-Criteria Decision-Support Framework for Heritage Materials
(MDPI AG, 2026-05-06) Bernardo, Graziella; Palmero Iglesias, Luís Manuel; European Commission
[EN] The evaluation of heritage materials remains a critical challenge within circular economy
frameworks, where existing approaches primarily focus on technical and environmental
performance while neglecting cultural, historical, and contextual dimensions. This study
proposes a Building Heritage Material Passport (BHMP)-based multi-criteria decisionsupport framework that operates at the material level, integrating structured material
data, multi-criteria evaluation, and decision-making within a unified methodology. The
approach combines technical indicators (Compatibility and Durability) with heritagedriven indicators (Traceability and Cultural Value) and applies fuzzy scoring together with
context-sensitive weighting based on the Analytic Hierarchy Process (AHP), enabling the
integration of qualitative and quantitative assessments under conditions of uncertainty.
A key feature of the framework is the introduction of a threshold-based decision mechanism that directly translates evaluation outcomes into operational intervention strategies,
distinguishing between conservation and reuse pathways. This enables the evaluation
process to move beyond descriptive assessment and operate as an explicit decision-support
tool. The methodology is validated through its application to two degraded heritage buildings located in the Valle dell¿Agri (Basilicata, Italy), characterized by different levels of
material traceability and cultural significance. The results demonstrate the ability of the
framework to generate consistent, transparent, and context-aware decisions, effectively
balancing technical performance with heritage values. The proposed approach contributes
to bridging the gap between digital material documentation, multi-criteria evaluation, and
decision-making processes, supporting more effective and sustainable management of
heritage materials in circular economy contexts.
Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
(MDPI AG, 2026-05-01) Sara Pinar; Ballester, Sara; Fuentes López, Ana; Barat Baviera, José Manuel; Fernández Segovia, Isabel; European Commission; GENERALITAT VALENCIANA
[EN] This research aimed to develop healthy and sustainable sea bream pâté products by using fish by-products. To this end, fishmeal was obtained from sea bream (Sparus aurata) by-products. Different formulations were developed: C (control pâté), B (pâté in which fish meat had been partially replaced by fishmeal), B-P (pâté containing fishmeal and pea protein), B-P-S (pâté containing fishmeal, pea protein and seaweeds), and B-Sp (pâté containing fishmeal and spirulina). The samples were subjected to physicochemical and microbiological characterization, as well as sensory evaluation. In addition, the secondary shelf life of the C and B pâtés was assessed. The results showed that including by-product meal in the formulations increased the protein content of the pâtés, as did pea protein and spirulina. Sensory analysis revealed that pâtés made with fish by-products were well accepted. The products containing algae received the lowest rating, although these products could be targeted at regular seaweed consumers. The incorporation of fishmeal made from sea bream by-products into fish pâtés, along with other ingredients, allowed a reduction in the proportion of fish in the formulation, thus obtaining innovative, healthy, and sustainable products.
