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Sustainable Tourism Programme
Knowledge Centre
A third of the food produced in the world is lost or thrown away. This constitutes a significant resource and environmental...
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The InterContinental Paris Le Grand launched a pilot project's goal is to identify the factors that make the collection...
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Globally, over 500 billion single-use cups are consumed annually of which between 250-300 billion are plastic-lined paper...
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As previously mentioned, the goods we consume cause extensive negative consequences for both people and the environment. This...
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The pilot project entitled Reduce food waste, cook for your guests is aimed at reducing the amount of biowaste in which most...
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The Croatian Sustainability Index is a practice by which a company integrates, more than the legally prescribed obligations...
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The project is part of the ongoing cooperation on behavioural insights for policy-making within the UN One Planet network...
The strategy mainly focuses on consumption. But since it is one of five national strategies there is another that focuses on...
Preliminary results show a 14 percent reduction of food waste per person between 2010 and 2016. This is the equivalent of 11...
The environmental objectives system In 1999 the Riksdag adopted a number of environmental quality objectives to give clear...
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https://www.bretagne.cci.fr/agenda/agir-pour-un-tourisme-durable https://www.bretagne.cci.fr/agenda/agir-pour-un-tourisme...
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www.cci.fr/Tourismedurable www.cci.fr/Tourismedurable 90 people follow the presentations and we got a 96% rate of...
