The team at Circl Merijn van den Bergh, Director As Circl’s Director, Merijn is responsible for running the Circl pavilion.He and his team work daily to ensure that circularity is reflected in all facets of the building’s services. His aim is to use Circl to show that a faster transition to the circular economy is possible if we cooperate and listen to each other. Merijn believes that the bank’s neighbours and business associates could make more use of our platform to take their own steps toward circularity. Egidio A.T.L. Bundel, Program Developer Egidio is a driven intrapreneur who knows how to connect people and knows how to convey his passion for sustainability through his personal story and flair. He is the visionary behind the zero-waste policy for Circl, and together with the facility coalition contributed to the development of the circular services in Circl. In the meantime, Egidio has developed into an experienced program maker who has built up a reputation with several program series such as the Circl College Tour. His interests range from zero waste, plastic, food waste, innovation, biodiversity to social equality. Ingrid Reijnders, Eventmanager As Circl’s Event Manager, Ingrid is a natural hostess who likes to make sure everything’s perfect. With her eye for detail and wide range of skills, she turns every event into a unique experience. Ingrid always has a smile on her face and is a real go-getter who gets things done. She’s been given the challenge of ensuring that every event held in Circl upholds the circular philosophy. Niina Pussinen, Business Development Manager Niina is responsible for Business Development & Partnership and – as a native of Finland – she feels completely at home inside Circl’s wooden structure. Niina is responsible for increasing the sustainability of ABN AMRO’s property portfolio, and for maintaining ‘right-to-copy’: in other words, actively sharing the lessons of the bank’s sustainability efforts and experiments with our many commercial clients who are engaged in construction and renovation. She’s also doing her own bit to increase Circl’s ripple effect by bringing people and organisations together and encouraging and counselling them in the transition towards a circular economy. Bart den Otter, Programme Manager To enthuse people to get started for a sustainable world, that is the mission of Bart den Otter. As program manager Bart is responsible for the development of programming such as college tours, innovative theme series and multi-day festivals. With the events he brings Circl to life as a platform, a place where people find each other, inspire and turn ideas into action. Rudolf Brand, chefkok Circl restaurant Rudolf began his career as a chef with an apprenticeship in London, continuing to work there for the next three years. Back in Amsterdam, he joined the Le Meridien Apollo Hotel as sous-chef before moving to Vossius, the restaurant run by Dutch chef Robert Kranenborg. Rudolf was later invited by Chris Naylor to become sous-chef at his Vermeer restaurant. In 2015, he and his colleagues at Vermeer created the ‘flexitarian’ pop-up restaurant ‘Roomservice’ at Olof’s, and he continued the same concept at Swych in 2016. At Circl, Rudolf will be using circular principles to cook up a storm! Marjan Oosting, General Manager Circl Restaurant & Bar Marjan is a gifted businesswoman with many years’ experience working for leading catering outlets. She’s committed to effortless perfection and is extremely proud that she and her team have been given the chance to use circular catering to set an example for the future: “We need to think very seriously about where our food and drink really come from. We’ll present all the expertise we gain through our research at Circl.” Henkus Brands, Dutymanager Henkus is responsible for the day to day business in Circl. He is responsible for all the catering activities in the Circl pavilion. He has a wealth of experience, having spent 25 years in the hospitality sector, including in prominent venues such as Circustheater and Rijksmuseum. “Combining hospitality and circular catering is a considerable challenge for me and my team. That said, I relish the opportunity to continue breaking new ground and sharing the knowledge and experiences we gain!” Wil je op de hoogte blijven over CIRCL?