A ban on single-use plastics including cutlery and straws will be pushed back in SA to allow restaurants and cafes to reopen "sooner rather than later" amid the coronavirus pandemic.
Source: www.abc.net.au
Sometimes the devil really is in the detail. Take the terms “sustainability” and “sustainable tourism”, for example. They just don’t sell well among tourism stakeholders, especially the private sector. Change it to “green tourism”, for instance, and you get a conversation going. It so happened in Slovenia, as we learn in this interview with Professor Tanja Mihalič of the Institute for Tourism at the University of Ljubljana.
BlackSoil Capital claims its chief focus in post-pandemic times is only on startups that are on their way to hitting EBITDA breakeven.
With the help of technology, modern breeding, nutrient management, feed conversion and improved animal husbandry practices, chicken producers in the US have significantly reduced the use of water, farmland, electricity, greenhouse gas emissions, and other valuable natural resources. In fact, producing the same amount of chicken today as 1965 has 50 percent less impact on the environment.
The circular economy: inspiration or buzz phrase?| Isonomia…
The Cornell Hotel Sustainability Benchmarking (CHSB) Index allows a hotel to benchmark its carbon, energy and water performance against peers in the same city, climate zone or asset class. Data from CHSB feeds the Hotel Footprinting Tool, which allows you to estimate the carbon footprint of a hotel stay or meeting anywhere in the world. As the hospitality industry starts to regain momentum after the devastating impact of the Covid-19 outbreak, it cannot ignore the potential for climate change, arguably an even more pressing risk, to further disrupt its viability in the future.
Green buildings and sustainable cities – news and views…