We work with ladies in the community of Maun, to create place-mats and coasters from bottle caps. Usually we use the metal bottle caps that are picked up from the local bars. The bottle caps are then covered with African cloth. The aim is to keep the environment clean as well as provide a steady flow of income to the socially disadvantaged women.
The boundaries and names shown and the designations used on this map do not imply official endorsement or acceptance by the United Nations
Il s’agit d’une initiative dont l’objectif est de sensibiliser la population urbaine sur les effets néfastes des émissions de Gaz à Effet de Serre (GES) consécutives à la production et à la consommation irresponsables puis l’importance de la pratique du vélo comme moyen durable pour réduire la consommation des énergies polluantes entraînant les émissions et les gaz émis par les véhicules et engins.
Tourism can contribute directly to the conservation of sensitive areas and habitats through a variety of activities, however, tourism can also negatively impact biodiversity if land and resources are excessively exploited. Therefore, biodiversity conservation and nature protection is one of the priorities tourism stakeholders must care about. Particularly, government intervention and the roles of public institutions in sustainable development and management in wildlife tourism are significant.
"Sustainable Tourism is Possible" is an initiative contributing to the Sustainable Tourism Program of the World Tourism Organization (UNWTO), within the wider 10 Year Framework of Programme, Global Action for Sustainable Consumption and Production, of the United Nations (UN).
The purpose of this contest is to promote multidisciplinary works to generate ideas that endorse the development of sustainable tourism practices in three areas of the state of Guanajuato, Mexico.
'My Fiji Shark' is a collaborative venture between Beqa Adventure Divers 'BAD';
the United Nations Development Programme 'UNDP' & the South Pacific Tourism Organization 'SPTO' who have created this project in order to achieve the shark research, management and conservation goals they all share.
This project aims to increase the competitiveness of forest
communities and small producers of cocoa, coffee, rambutan,
and timber products; it contributes directly to the national-level efforts aimed at achieving the Sustainable Development
Goals (SDGs), particularly those related to the national framework and strategy to advance SDG-12: Responsible Production and Consumption.
Based on a collaborative project among several caterers & authorities we developed :
an online waste management tool (EDGAR) that measures the amount of waste but also its financial value (loss in €), a reporting tool for comparison with other restaurants and a two days on-site training to help professionals. During the session, we are helping the kitchen and service staff to measure and analyze food waste with the software EDGAR® and to come up with reduction and management measures.
In 2014, The Bahamas embarked on the Sustainable Destination Alliance for the Americas initiative, funded by a matching grant from Royal Caribbean Cruise Ltd (RCL), working with its partner, Sustainable Travel International (STI). The initiative would assist The Bahamas in evaluating and improving destination management performance and embedding sustainability metrics into targeted destination strategies.
In 2013 Singita Serengeti became a One Planet Community, setting out on a challenging journey to achieve sustainability in environmental, economic and social terms. This review looks back at the achievements of the past five years as well as forward with the ambitions and targets set out in the community’s evolving One Planet Action Plan.
The Project aims to strengthen capacity of local tourism actors and NGOs to contribute to the sustainable tourism development through partnerships with public and private institutions and create community based sustainable tourism models in Turkey. We provide training, mentoring, planning, technical, and communication support as well as funding to 3 projects every year to make them feasible and sustainable.
KITRO aims to tackle the issue of food waste and low profit margins in the food & beverage (F&B) industry by providing users with a tool to measure and mitigate food waste. The goal is to measure and monitor food waste automatically in order to prevent food waste and optimize operational practices. By having a better understanding of their food waste, users are empowered to make informed decisions and optimize work practices leading to a reduction in avoidable food waste.
Countries forecast with the highest water stress in the coming years are also amongst those with the greatest tourism growth, putting hotel companies at the forefront of current and future water challenges.
This document bridges the gap between local water issues and company-wide water policies by recommending six steps essential to any corporate water stewardship strategy.
The BUFFET (Building an Understanding For Food Excess in Tourism) Initiative is about bringing together a coalition of industry partners and PATA members to create and implement a campaign that challenges our industry, particularly the hospitality sector, to reduce food waste to landfill.
The ability of workers to move freely should not be restricted by their employer through abuse, threats and practices such as unlawful retention of passport and valuable possessions.
Fees and costs associated with recruitment and obtaining employment should not be paid by workers.
Workers should work voluntarily, be informed of their employment terms and conditions in advance without misrepresentation, and paid regularly as agreed and in accordance with any applicable laws and regulations.