CIRCULAR ECONOMY

Architect Anders Lendager with a graying beard and dark bomber jacket gesturing with both hands as he speaks in front of his timber-clad TRÆ office building in the Sydhavnen port district of Aarhus, Denmark, with the wooden facade and large windows visible on the left and modern high-rise buildings, a construction crane, and a freight truck in the background under an overcast sky

Wooden skyscrapers, next-level recycling: How Aarhus wants to become one of the most sustainable cities in the world

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Aarhus is often described as Denmark’s second city, but it is quietly trying to become something more difficult to define. Behind its cafés, port cranes, hotels and waterfront developments is a city testing how far sustainability can be pushed into ordinary urban life. Its energy system has already moved away from coal, its heating network is being reshaped by geothermal plans, and even its waste, cruise terminals and new buildings tell a larger story about how climate ambition works when it leaves policy documents and enters daily infrastructure. From the Port of Aarhus to the Sydhavnen district, from Randers’ rainwater systems to ecolabelled hotels and low-impact stays near Mols Bjerge National Park, the region offers a closer look at what a greener city can become when design, energy, tourism and waste management all start moving in the same direction.

The Burgruine Trifels in Southwestern Germany's Palatinate region, which is undergoing a green transformation.

Germany has a 150-year-old rule about forests. It may be the sanest idea in travel right now.

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Southwestern Germany’s Palatinate region demonstrates how sustainable tourism can work in practice. The area combines 130 medieval castles with Germany’s only cross-border UNESCO biosphere reserve. Local foresters developed the sustainability concept Nachhaltigkeit over 150 years ago, establishing one core principle: never extract more wood from a forest annually than it can naturally produce. This simple rule of consuming only what you produce now guides everything from fungus-resistant grapevine cultivation to circular economy oil mills that repurpose press cake waste into high-protein food ingredients.