Two formidable challenges seem to overarch agriculture and food production in this century: how to end hunger and how to keep global warming at a level that will allow humanity and the agroecosystems we depend upon to adapt in a noncatastrophic way.
The climate is changing in more ways than one. Not only has an increasing concentration of greenhouse gases in the atmosphere been wreaking havoc in the global biosphere, but there has also been a significant shift in the way the issue of climate change is debated. From being a marginal
This publication includes a summary of experiences in reducing car use and emissions reduction and is intended for policy-makers, automobile manufacturers, fuel industry executives and city officials.
Adopted at the thirteenth session of the Conference of the Parties to the United Nations Framework Convention on Climate Change (UNFCCC COP 13) in December 2007, the Bali Action Plan (BAP) raised the political status of adaptation and opened discussions on international adaptation finance.
This report provides a list of recommendations to the policy makers in China on improving the effectiveness of renewable energy policies domestically. This report was commissioned by REN21 and produced in collaboration with the Chinese Renewable Energy Industry Association (CREIA) and technology experts from various Chinese research institutions and the private sector.
WEC believes that relentless improvement of government energy policies and industry practices are needed, and that this can lead to a material advancement in their capabilities to effectively handle these energy transitions. To enable this
The UNFCCC Secretariat has published the Report of the Global Environment Facility (GEF) to the fifteenth Conference of the Parties. The report consists of two parts and four annexes. Part I reports project activities approved by the GEF during the reporting period from 1 September 2008 to 30 June 2009.
The Codex basic texts on food hygiene lay a firm foundation for understanding how rules and regulations on food hygiene are developed and applied. The General Principles of Food Hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage.
