Toward food waste reduction at universities.

Food waste is a serious problem, which undermines the achievement of many sustainable development goals (SDGs), despite their consideration in the agendas of many countries and companies. Notoriously, food waste (FW) causes different kinds of pollution that affect public health and social justice, while contributing to economic losses. This waste phenomenon has causes, drivers, and impacts that require rigorous assessments and effective approaches to mitigate its noxious effects, which are a serious concern for universities. Within these institutions, reducing food waste becomes a circular economy strategy, which is being utilized to assist in promoting sustainable development. However, there is a need for urgent attention to the specific causes of food waste and for consistent actions to reduce it, while boosting awareness in the campus community and triggering a change in students' eating habits. The purpose of this study is to analyze what can be done to reduce the levels of food waste at universities. To achieve this, a review of the theme's state of the art, which is inclusive of an overview of food waste production at universities around the world, is presented. The study employed a qualitative methodology where a comprehensive review of the literature and case studies analyses from selected world regions were considered. The data indicate that a broad variance exists in producing food waste among universities, from 0.12 to 50 kg/capita/day. More factors influence the problem (e.g., gender, age, season, consumer behavior), as well as strategies to solve and prevent it (e.g., composting, recycling, new designs of packages, trayless meals, education), and benefits leading toward food waste reductions from 13 to 50%. Also, four priority actions were identified to reduce food waste at universities, and these consist of planning and awareness, food preparation and storage, services, and direct waste reuse. With appropriate adaptations, these recommended actions should be deployed as means for reducing food waste at universities around the world, while expanding learning and education in sustainability.

Global tourism, climate change and energy sustainability: assessing carbon reduction mitigating measures from the aviation industry.

As many business activities-especially those associated with the energy-intensive industries-continue to be major sources of greenhouse gas emissions, and hence significantly contributing to global warming, there is a perceived need to identify ways to make business activities eventually carbon neutral. This paper explores the implications of a changing climate for the global tourism business and its intertwining global aviation industry that operates in a self-regulatory environment. Adopting a bibliometric analysis of the literature in the domain of global tourism and climate change (772 articles), the paper reveals the underlying sustainability issues that entail unsustainable energy consumption. The aviation industry as a significant source of carbon emission within the sector is then examined by analyzing the top 20 largest commercial airlines in the world with respect to its ongoing mitigating measures in meeting the Paris Agreement targets. While self-regulatory initiatives are taken to adopt Sustainable Aviation Fuels (SAF) as alternative fuel production and consumption for drastically reducing carbon emission, voluntary alignment and commitment to long-term targets remain inconsistent. A concerted strategic approach to building up complementary sustainable infrastructures among the global network of airports based in various international tourist destination cities to enable a measurable reduction in carbon emission is necessary to achieve a transformational adaptation of a business sector that is of essence to the recovery of the global economy while attempting to tackle climate change in a post-COVID-19 era.

Should we Leave Nature Unattended or Assist through Enrichment to Foster Climate Change Mitigation? Exclosure Management in the Highlands of Ethiopia.

In order to foster the potential of exclosures to sequester carbon, it is understood that they are increasingly assisted through enrichment planting. To study the impact of the enrichment planting on carbon sequestration process, five exclosures with enrichment planting and five pure naturally regenerated exclosures were selected. Along parallel transects, 20 × 20 m plots were laid at 100 m intervals where all woody vegetations were counted and measured for their diameter and total height. For soil sampling, five subplots at the center and four at each corner of the plots were established. The samples were collected at a depth of 0-0.2 m, and this procedure was repeated for each plot. In this case, when good management practices were implemented (such as Wukro exclosures), significant differences in organic soil carbon above the ground and the total carbon between naturally regenerated and enriched exclosures (P < 0.05) were found. The mean estimates of the above ground carbon, soil carbon, and total carbon were respectively 8.08, 31.04, and 39.12 ton/ha for natural regeneration vs. 7.94, 31.00, and 38.93 ton/ha for enriched regeneration. Lower altitudes had significantly higher soil organic carbon (P < 0.05) than the higher altitudes. However, the slope had an insignificant effect on carbon distribution. Enriched exclosures performed more poorly in carbon sequestration. This was possibly due to the disturbances caused by mass plantation and poor post plantation follow up, since improved performance (P < 0.05) was seen in one enriched exclosure with better management practices.