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The project identifies seafood products from the artisan fishermen of San Antonio and Juan Fernandez Archipelago in Chile...

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The two reports track the progress made by Trinidad and Tobago in meeting its emission targets and also will help the country...

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Rescue food destined to be discarded due to its appearance and make healthy preparations for low-income people.Train...

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The project aims to create heightened public awareness on the benefits of recycling and the adverse effects of improper waste...

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The Private Investment Mobilization Training Programme is aimed at building capacity to develop and implement smart, shared...

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Given the extensive use of hydrocloroflurocarbons (HCFC) gas in the RAC sector, and the current phase-out programme, the...

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The aim of Stage I of the HPMP is to achieve a 35% reduction in HCFCs consumed locally by 2020. This is to be achieved...

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The overall objective is to promote healthier lifestyles and power agri-food value chain by developing sustainable business...

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The project’s main objective is to contribute to reduce food loss, through adapting and validating a methodology for food...

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GSTC2017 – Towards More Sustainable Destinations: Management, Marketing, and Awareness Destinations bring tourists to visit a...

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The Federation of Tourism Companies of Chile, FEDETUR, through its Centre for Technological Advancement in Tourism (CETT)...

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The project sought to combine the two elements of ecolabelling and sustainable public procurement to stimulate the demand and...