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  • 1
    Online-Ressource
    Online-Ressource
    Florence :Taylor & Francis Group,
    Schlagwort(e): Environmental protection - International cooperation. ; Electronic books.
    Beschreibung / Inhaltsverzeichnis: At the 1992 United Nations Conference on Environment and Development, popularly known as the Rio Earth Summit, the world's leaders constructed a new "sustainable development" paradigm that promised to enhance environmentally sound economic and social development. Twenty years later, the proliferation of multilateral environmental agreements points to an unprecedented achievement, but is worth examining for its accomplishments and shortcomings. This book provides a review of twenty years of multilateral environmental negotiations (1992-2012). The authors have participated in most of these negotiating processes and use their first-hand knowledge as writers for the International Institute for Sustainable Development's Earth Negotiations Bulletin as they illustrate the changes that have taken place over the past twenty years. The chapters examine the proliferation of meetings, the changes in the actors and their roles (governments, nongovernmental organizations, secretariats), the interlinkages of issues, the impact of scientific advice, and the challenges of implementation across negotiating processes, including the Framework Convention on Climate Change, the Convention to Combat Desertification, the Convention on Biological Diversity, the Commission on Sustainable Development, the UN Forum on Forests, the chemicals conventions (Stockholm, Basel and Rotterdam), the Montreal Protocol on Substances that Deplete the Ozone Layer, the Convention on International Trade in Endangered Species, the Convention on Migratory Species and the International Treaty on Plant Genetic Resources for Food and Agriculture.
    Materialart: Online-Ressource
    Seiten: 1 online resource (327 pages)
    Ausgabe: 1st ed.
    ISBN: 9780203125564
    DDC: 304.2
    Sprache: Englisch
    Anmerkung: Front Cover -- The Roads from Rio -- Copyright Page -- Contents -- List of Illustrations -- Acknowledgments -- Foreword by Raúl A. Estrada-Oyuela -- Foreword by Langston Goree -- Acronyms -- 1. An Insider's Guide to Multilateral Environmental Negotiations since the Earth Summit: Pamela S. Chasek and Lynn M. Wagner -- Part I: Evolution of Process -- 2. Raising the Tempo: The Escalating Pace and Intensity of Environmental Negotiations: Joanna Depledge and Pamela S. Chasek -- 3. Earth Negotiations on a Comfy Couch: Building Negotiator Trust through Innovative Processes: Deborah Davenport, Lynn M. Wagner, and Chris Spence -- 4. Informing Policy: Science and Knowledge in Global Environmental Agreements: Pia M. Kohler, Alexandra Conliffe, Stefan Jungcurt, Maria Gutierrez, and Yulia Yamineva -- Part II: Evolution of Actors -- 5. Global Alliances to Strange Bedfellows: The Ebb and Flow of Negotiating Coalitions: Lynn M. Wagner, Reem Hajjar, and Asheline Appleton -- 6. Singing the Unsung: Secretariats in Global Environmental Politics: Sikina Jinnah -- 7. Witness, Architect, Detractor: The Evolving Roleof NGOs in International Environmental Negotiations: Stanley W. Burgiel and Peter Wood -- Part III: Evolution of Issues -- 8. What's in a Name?: Pamela S. Chasek, Maria Gutierrez, and Reem Hajjar -- 9. Trade and Environment: Old Wine in New Bottles?: Kati Kulovesi, Sabrina Shaw, and Stanley W. Burgiel -- 10. Climate Change Bandwagoning: Climate Change Impacts on Global Environmental Governance: Sikina Jinnah and Alexandra Conliffe -- 11. Implementation Challenges and Compliance in MEA Negotiations: Elisa Morgera, Elsa Tsioumani, Soledad Aguilar, and Hugh S. Wilkins -- Conclusions -- 12. Lessons Learned on the Roads from Rio: Pamela S. Chasek, Lynn M. Wagner, and Peter Doran -- Appendix: Summaries of Selected Multilateral Environmental Agreements. , List of Contributors -- Index.
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  • 2
    Publikationsdatum: 2021-05-06
    Beschreibung: Every diet has an impact on an individual’s health status, the environment, as well as on social concerns. A growing number of meals are consumed in the out-of-home catering sector, in which a systematic sustainability assessment is not part of common practice. In order to close this gap, an instrument was developed as part of the NAHGAST project. After more than one year of using the NAHGAST online tool, it needs to be assessed what positive environmental influences can be realized by using the tool. For this reason, this article deals with the question of whether an online tool can enable stakeholders from the out-of-home consumption sector to revise their meals with regard to aspects of a sustainable diet. In addition, it will be answered how precise recipe revisions of the most popular lunchtime meals influence the material footprint as well as the carbon footprint. In conclusion, an online tool can illustrate individual sustainability paths for stakeholders in the out-of-home consumption sector and enables an independent recipe revision for already existing meals. The results show that even slight changes in recipes could lead to savings of up to a third in carbon footprint as well as in material footprint. In relation to the out-of-home consumption sector, this results in the potential for substantial multiplication effects that will pave the way for the dissemination of sustainable nutrition.
    Schlagwort(e): ddc:600
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Englisch
    Materialart: article , doc-type:article
    Format: application/pdf
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  • 3
    facet.materialart.
    Unbekannt
    Wuppertal : Collaborating Centre on Sustainable Consumption and Production
    Publikationsdatum: 2022-02-18
    Beschreibung: Ein wachsender Teil der Gesellschaft sehnt sich beim Konsum zunehmend nach Vertrauenswürdigkeit und Individualität. Zwei Aspekte, die viele Konsumentinnen und Konsumenten im Massenmarkt vermissen. Das Konzept "Prosumieren", vorangetrieben von zivilgesellschaftlichen Initiativen wie urbanen Gemeinschaftsgärten, Foodsharing oder Repair-Cafés, bietet die Möglichkeit zu Partizipation und Empowerment der Verbraucherinnen und Verbrauchern, die damit nicht mehr nur einfache Konsumentinnen/Konsumenten sind, sondern zu Prosumentinnen/Prosumenten werden. Die vorliegenden Handlungsempfehlungen richten sich vorrangig an die Verbraucherpolitik, doch betreffen sie auch etliche andere Ressorts, wie etwa Bildung und Verkehr. Ihr Ziel ist es, der Verbraucherpolitik die Bandbreite an Prosumptionsformen in den Feldern Ernährung und Bekleidung aufzuzeigen und ihr so einen Überblick zu verschaffen. Zugleich wird jedoch für ausgewählte Modelle im Detail auf die aktuellen praktischen Hürden sowie die Möglichkeiten eingegangen, diese abzubauen und das nachhaltige Prosumieren zu fördern. Schließlich wurde ein kurzer Leitfaden zur Bewertung der Nachhaltigkeitspotentiale von Prosumptionsmodellen erstellt, an dem sich die Verbraucherpolitik bei der Bewertung neuer Prosumptionsinitiativen, welche sich aktuell rasant verbreiten und immer neue Formen hervorbringen, orientieren kann.
    Schlagwort(e): ddc:320
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Deutsch
    Materialart: report , doc-type:report
    Format: application/pdf
    Standort Signatur Einschränkungen Verfügbarkeit
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  • 4
    Publikationsdatum: 2021-11-09
    Beschreibung: In Germany, the consumer sector "food" is responsible for around 15% of greenhouse gas emissions (GHG). Due to the high demand for food outside the home, changes in this area have the potential to significantly boost climate-efficient nutrition, and this includes changes in school kitchens. Currently, about 264 kg of GHG emissions per year are attributable to the food served to each school child who has school lunch year-round. Therefore, the project "Climate and Energy Efficient Cooking in Schools" ("Klima- und Energieeffiziente Küche in Schulen” or KEEKS for short) sought to determine the status quo in the kitchens of 22 all-day schools serving a total of 5,000 lunches per day. This was done by taking energy measurements and analyzing the equipment, technology and processes used in the kitchens, and by interviewing kitchen managers using guided interviews. Greenhouse gas emissions arising from menus and kitchen processes were calculated, potential savings were identified, and recommendations for action were developed and tested. The most effective measures - the reduction and substitution of meat and meat products and the establishment of efficient waste management systems - save around 10% of a school kitchen’s greenhouse gas emissions. The recommendations that have been developed can support kitchen staff in designing a climate-friendly, child-friendly, healthy and affordable menu in the school kitchen.
    Schlagwort(e): ddc:640
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Englisch
    Materialart: article , doc-type:article
    Format: application/pdf
    Standort Signatur Einschränkungen Verfügbarkeit
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  • 5
    Publikationsdatum: 2021-11-15
    Beschreibung: Nutrition is one of the most important areas for the great transformation. So how can a shift towards a sustainable food system be achieved? This paper addresses this question - based on more than ten years of research on sustainable nutrition at the Wuppertal Institute. It focuses on public catering, because even small changes - for example in the choice of ingredients - have a huge impact here. With appropriate policy frameworks, public catering can serve as an easily accessible place for consumers to experience sustainable food and at the same time be a reliable buyer of biodiversity and climate-friendly food from farmers. However, other actors are also needed for a transformation of the food system: The "Zukunftsimpuls" addresses politics, (agricultural) industry, science and every individual - because the transformation of the food system is a task for the entire society.
    Schlagwort(e): ddc:300
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Englisch
    Materialart: workingpaper , doc-type:workingPaper
    Format: application/pdf
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  • 6
    Publikationsdatum: 2023-05-26
    Beschreibung: Public catering has become increasingly important in recent years. With increasing annual customers, the sector's impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be multiplied into a significant positive impact on environmental challenges, such as climate change or loss of biodiversity due to the large number of servings. In contrast to private households, management decisions in public catering can influence the food-related environmental impact of thousands of customers. This article deals with the nationwide level of greenhouse gas (GHG) emissions and resource use in the German public catering segment "business" and its saving potentials by different scenarios of unsupported and supported recipe revision. In this paper, we define "unsupported" as the intuitive optimization of recipes by employees of public catering businesses. In contrast, "supported" approaches had to meet specific target goals, for example of the Deutsche Gesellschaft für Ernährung; engl. German Nutrition Society or the sustainable level. Specifically, we will test how (A) an unsupported recipe revision, (B) a recipe revision based on dietary recommendations and (C) a recipe revision using scientific guidance affect the environmental impact of a dish. As a methodological framework, an online survey of public catering companies was conducted as well as a scenario analysis at menu level and at nationwide level. The results are based on empirical data on the one hand, and on extrapolations on the other. The results show that the nationwide implementation of recipe revision according to scientific guidance-such as concrete target goals for the GHG emissions per serving-can save up to 44% of resource use in the German business catering sector (which corresponds to 3.4 million tons of resources per year) and as much as 40% of GHG emissions (0.6 million tons GHG emissions per year). Even in the scenario of unsupported recipe revision, GHG and resource savings of up to 20% can be realized. The results show that public catering can reduce its material and carbon footprint by 20% overnight. Moreover, the findings show indications for the sustainable transformation of public catering. Nevertheless, it must be noted that these are some first steps of the transformation, which will require further changes with even greater impacts and political activities.
    Schlagwort(e): ddc:640
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Englisch
    Materialart: article , doc-type:article
    Format: application/pdf
    Standort Signatur Einschränkungen Verfügbarkeit
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  • 7
    Publikationsdatum: 2022-12-22
    Schlagwort(e): ddc:640
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Deutsch
    Materialart: bookpart , doc-type:bookPart
    Standort Signatur Einschränkungen Verfügbarkeit
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  • 8
    Publikationsdatum: 2022-11-10
    Beschreibung: Ernährung ist einer der wichtigen Bereiche für die große Transformation. Doch wie kann eine Umstellung auf ein nachhaltiges Ernährungssystem gelingen? Der vorliegende Zukunftsimpuls setzt sich mit dieser Frage auseinander - basierend auf über zehn Jahren Forschung zu nachhaltiger Ernährung am Wuppertal Institut. Einen Schwerpunkt setzt das Papier auf die Außer-Haus-Gastronomie, denn bereits kleine Umstellungen - etwa in der Zutatenauswahl - haben hier große Wirkung. Mit geeigneten Rahmenbedingungen kann die Außer-Haus-Gastronomie den Konsumierenden als leicht zugänglicher Erlebnisort für nachhaltigere Ernährung dienen und gleichzeitig Landwirtinnen und Landwirten ein zuverlässiger Abnehmer für biodiversitätsschonende und klimafreundliche Lebensmittel sein. Doch für eine Transformation des Ernährungssystems sind auch andere Akteure gefragt: Der Zukunftsimpuls adressiert Politik, (Land-)Wirtschaft, Wissenschaft und jeden und jede Einzelne - denn die Transformation des Ernährungssystems ist eine gesamtgesellschaftliche Aufgabe.
    Schlagwort(e): ddc:300
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Deutsch
    Materialart: workingpaper , doc-type:workingPaper
    Format: application/pdf
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  • 9
    Publikationsdatum: 2024-01-18
    Beschreibung: Biodiversity is under threat all over the planet. Implementing sustainable out-of-home catering (OHC) is a key way to reduce the environmental impact of the agri-food sector. Thus far, there have been no studies that show the impact of food on biodiversity at the menu level in Germany. This means that neither commercial kitchens nor their patrons can record the biodiversity impact of the menus or dishes served there. This article describes the development of an assessment framework and some initial findings. The framework was developed on the basis of a systematic literature review and expert interviews. Taking this as a starting point, an indicator-based approach was developed with a focus on land use. The approach was then validated by assessing recipes used at OHC facilities. The results show that using the BiTe Biodiversity Index (BBI) that was developed, it is possible to assess the biodiversity impacts of meals and optimize them at the level of the dish. The article outlines the possible areas for improvement. Overall, it is clear that this approach can already be used in the OHC context today.
    Schlagwort(e): ddc:640
    Repository-Name: Wuppertal Institut für Klima, Umwelt, Energie
    Sprache: Englisch
    Materialart: article , doc-type:article
    Format: application/pdf
    Standort Signatur Einschränkungen Verfügbarkeit
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