|
Books > Business & Economics > Industry & industrial studies
The Model Regulations cover the classification of dangerous goods
and their listing, the use, construction, testing and approval of
packagings and portable tanks, and the consignment procedures
(marking, labelling, placarding and documentation). They aim at
ensuring a high level of safety by preventing accidents to persons
and property and damage to the environment during transport and,
providing at the same time, a uniform regulatory framework which
can be applied worldwide for national or international transport by
any model
Our food system is broken, and it's endangering what's most
precious to us: our environment, our health, our soil and water,
and our future. In recent years, a host of books and films have
compellingly documented the dangers. But advice on what to do about
them largely begins and ends with the admonition to eat local" or
eat organic." Longtime good food pioneer Oran Hesterman knows that
we can't fix the broken system simply by changing what's on our own
plates: the answer lies beyond the kitchen. In Fair Food he shares
an inspiring and practical vision for changing not only what we
eat, but how food is grown, packaged, delivered, marketed, and
sold. He introduces people and organizations across the country who
are already doing this work in a number of creative ways, and
provides a wealth of practical information for readers who want to
get more involved.
Microbiome Stimulants for Crops: Mechanisms and Applications
provides the latest developments in the real-world development and
application of these crop management alternatives in a
cost-effective, yield protective way. Sections address questions of
research, development and application, with insights into recent
legislative efforts in Europe and the United States. The book
includes valuable information regarding mechanisms and the
practical information needed to support the growing microbial
inoculant and biostimulant industry, thus helping focus scientific
research in new directions.
Guests directly account for over 50% of resource use in hotels and
as much as 90% in self-catering accommodation. They are quite
simply the most significant factor contributing to hospitality's
ongoing carbon emissions. Given the targets to reduce carbon
emissions by 66% by the year 2030, it is imperative that practical
solutions for the accommodation sector are created and applied
fast. 'How to Create Sustainable Hospitality: a handbook for guest
participation' is the first text to demonstrate how to actively
persuade guests to participate in achieving sustainable
hospitality. Practitioners and commentators have tended to
criticise guests, believing they won't "sacrifice" while on
holiday. However, social trends show there is increasing consumer
expectations for more sustainable services, e.g. reduction of food
waste, elimination of single serve plastic, as well as firm
evidence that consumption is not linked to guest happiness. The
opportunity is therefore to design experiences which deliver better
hospitality by inviting guests to apply saving behaviours that do
not mean they will have a less enjoyable experience. Based on 16
years personally delivering sustainable hospitality experiences
face to face with guests and conducting the first hard research on
guest engagement at a variety of sites in Australia and Europe
(from 1000-bedroom hotels and B&Bs to self-contained holiday
homes and timeshare lodges), the author presents a tried and tested
five step methodology on how to directly, effectively and
successfully involve guests to conserve resources. This presents a
new paradigm for tourism. 'How to Create Sustainable Hospitality: a
handbook for guest participation' presents a clearly written,
jargon-free, practical solution and: * Is the first book to focus
on guests as an active and critical component in sustainable
consumption and production at their holiday or business
accommodation; * Introduces a five-step methodology on how to
directly and effectively involve guests in saving energy and water,
reducing food waste and cutting carbon. It delivers a practical
solution that has been successfully applied to achieve a fast ROI
with scientifically measured savings; * Uses social practice theory
to describe why people do not save resources and how we can better
design hospitality experiences * Uses persuasive theory to explain
how to communicate with guests and by so doing increase stay
satisfaction, 'delight' and brand reputation; * Includes hundreds
of case examples and scientific research to illustrate how the
theories works in practice; * Explains "how" to change - not just
the need for change. Part of the Responsible Tourism Series edited
by Harold Goodwin, Director of Responsible Tourism, Institute of
Place Management at Manchester Metropolitan University and John
Swarbrooke, Associate Dean-International, Plymouth Global, Plymouth
University, UK
 |
Half a Million Dollars
(Hardcover)
Trevor Wilson; Cover design or artwork by Susan Malikowski; Edited by April Kelly
|
R426
Discovery Miles 4 260
|
Ships in 10 - 15 working days
|
|
|
|