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Journal: all
Keyword: climate change
Total 16 articles
Article    27 March 2024
Hannes Antonschmidt
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 116–128
196 Views42 Downloads
Article    26 March 2024
Clint T. Lewis
Small Island Developing States have been identified as some of the most vulnerable countries to the impacts of climate change due to inherent environmental, economic, and demographic characteristics. The cross-cutting reach of climate change impacts has Small Island Developing States have been identified as some of the most vulnerable countries to the impacts of climate change due to inherent environmental, economic, and demographic characteristics. The cross-cutting reach of climate change impacts has led to the conversation of mainstreaming and its practicality. The study uses a qualitative research design that focuses on interviews with senior officials in the Caribbean at the national and regional levels. The study aims to identify the drivers of, barriers to adaptation mainstreaming into national policies and development plans in the Caribbean, and to derive actions needed to achieve mainstreaming at a national level. The main drivers of mainstreaming are the region’s vulnerability, institutional arrangement, and the government budget, while the major barriers include poor planning and governance, insufficient human resources, and competing development priorities. The paper proposes several key initiatives and actions needed at a national level that can help the region to achieve adaptation mainstreaming. To this end, mainstreaming adaptation at the national level is an essential strategy for building resilience to the impacts of climate change within the region. It cannot be a “one size fits all” approach but one that is tailored by countries to fit the countries’ circumstances and cultures. or Access Full Article
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 104–115
197 Views40 Downloads
Article    27 February 2024
Afonso Delgado, Paulo Caldas and Miguel Varela
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 84–103
365 Views75 Downloads
Article    14 February 2024
George-Cornel Dumitrescu
This article is part of the Special Issue Green Economic Growth and Energy Consumption.
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 76–83
468 Views113 Downloads
Article    5 January 2024
Athanasios G. Giannopoulos and Tatiana P. Moschovou
This article is part of the Special Issue Green Economic Growth and Energy Consumption.
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 16–32
543 Views137 Downloads
Article    6 October 2023
Felice Diekel, Vanessa Bach and Matthias Finkbeiner
This article is part of the Special Issue Capturing the Sustainable Impact of Early-Stage Business Models.
Highlights of Sustainability
Volume 2 (2023), Issue 4, pp. 207–223
1413 Views367 Downloads
Article    22 September 2023
Carlo Berizzi, Margherita Capotorto, Gaia Nerea Terlicher and Luca Trabattoni
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 4, pp. 185–206
868 Views347 Downloads
Review    8 May 2023
Annette Toivonen
This article is part of the Special Issue Sustainable Tourism.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 75–82
1468 Views523 Downloads1 Citations
Article    7 March 2023
Olaniran Anthony Thompson, Agbotiname Lucky Imoize and Taiwo Timothy Amos
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 35–49
1140 Views386 Downloads
Commentary    24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change. or Access Full Article
Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
1219 Views432 Downloads
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