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Sustainable Food Systems Programme

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As emerged from the stocktaking exercise conducted by the SFS-MED Platform, the transformation levers presented in this...

Resource

Professor Usha Iyer-Raniga is at the School of Property and Construction Management at RMIT University. Usha is co-leading...

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While preventing waste is best, even if waste can’t be completely eliminated, the carbon impact can be mitigated by diverting...

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In the US, it is estimated that 30-40% of all food is lost or wasted. A large portion of this food waste ends up in landfills...

Policy

A third of the food produced in the world is lost or thrown away. This constitutes a significant resource and environmental...

Policy
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The CLUP Guidebook Volume 3 contains tools and strategies in assessing the different sectors of identified LGUs. It has...

Policy
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These support sustainable consumption and production through the integration of risk assessment in the CLUPs. With the risk...

Policy
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The programme has four main targets: Measuring and reducing food waste in Hungarian households by changing consumer attitudes...

Policy
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The Republic of Mauritius as a small island state is very limited in its resource base. The current economy model iin the...

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For most businesses, around 90% of total emissions occur in the value chain – a large portion of which come from suppliers...