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Keyword: climate change
Total — 16 articles
Article 27 March 2024
Hannes Antonschmidt
213 Views43 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.
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Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 104–115
Volume 3 (2024), Issue 2, pp. 104–115
215 Views42 Downloads
Article 27 February 2024
Afonso Delgado, Paulo Caldas and Miguel Varela
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 84–103
Volume 3 (2024), Issue 1, pp. 84–103
382 Views77 Downloads
Article 14 February 2024
George-Cornel Dumitrescu
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 76–83
Volume 3 (2024), Issue 1, pp. 76–83
486 Views120 Downloads
Article 5 January 2024
Athanasios G. Giannopoulos and Tatiana P. Moschovou
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 16–32
Volume 3 (2024), Issue 1, pp. 16–32
549 Views141 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
Volume 2 (2023), Issue 4, pp. 207–223
1425 Views371 Downloads
Article 22 September 2023
Carlo Berizzi, Margherita Capotorto, Gaia Nerea Terlicher and Luca Trabattoni
Highlights of Sustainability
Volume 2 (2023), Issue 4, pp. 185–206
Volume 2 (2023), Issue 4, pp. 185–206
872 Views358 Downloads
Review 8 May 2023
Annette Toivonen
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 75–82
Volume 2 (2023), Issue 2, pp. 75–82
1476 Views531 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
Volume 2 (2023), Issue 1, pp. 35–49
1144 Views387 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.
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Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
1227 Views436 Downloads
Volume 3 (2024), Issue 2, pp. 116–128