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Sustainable Tourism Programme
Knowledge Centre
Resource
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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...
A third of the food produced in the world is lost or thrown away. This constitutes a significant resource and environmental...
One of Indonesia's challenges in developing responsible consumption and production patterns is the need for interventions...
as a reference for implementing cross-sectoral collaboration in various policies that have sustainable consumption and...
Those two stream of approaches are expected to support formation of Communities of Practice, Platform for Sharing, and...
Preliminary results show a 14 percent reduction of food waste per person between 2010 and 2016. This is the equivalent of 11...
Project
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Finding that in some cases local supply was inadequate to meet its resorts' demand for fresh produce, Club Med decided to...