Improving the resilience of social systems is a goal increasingly adopted in our modern world. This unique and comprehensive Handbook focuses on the interdependencies of these social systems and the technologies that support them. It explores the ways in which the resilience of elements and social systems interact with each other to promote or undermine resilience for one or both, how these interactions manifest themselves through space and time, and how they can be shaped through active intervention. Original and multi-disciplinary contributions illustrate the nuances in the way resilience is interpreted through corresponding case studies and applications. The use of diverse tools, such as cost-effectiveness analysis, multi-criteria decision analysis, transition theory and network science provides readers with a balanced treatment of both theoretical issues surrounding resilience and applications to specific socio-technical systems. Case studies from across the globe are used to discuss the ways in which natural disasters, terror attacks, cyber attacks and infrastructure impact the resilience of these systems. Timely and innovative, this Handbook is an ideal resource for university think-tanks, researchers and advanced students exploring the resilience of both social and technical systems. Planners and policy-makers will also greatly benefit from the lessons drawn from contemporary case studies. Contributors include: D.L. Alderson, U. Bhatia, R. Biggs, C.R. Binder, R. Bowman, A. Cryan, N. Dormady, D. Fannon, K. Fischer, L. Fischer, A.R. Ganguly, B. Giese, S. Goessling-Reisemann, E. Gordon, H.-D. Hellige, B. Helmuth, S. Hiermaier, S. Lehnhoff, I. Linkov, K. Maciejewski, T. Malloy, S. Mirzaee, S. Muhlemeier, K. Poinsatte-Jones, A. Roa-Henriquez, J.C. Rocha, A. Rose, H. Rosoff, M. Ruth, A.J. Schaffer, B. Scharte, M. Schneider, S. Scyphers, J.C Stephens, P. Thier, B.D. Trump, A. von Gleich, M.E. Warner, D.D. Woods, R. Wyss

Tropical islands are fragile, vulnerable environments and yet they are coming under increasing strain due to coastal developments and global environmental change. As a result of their remote location, small size and limited natural resource endowments, tourism has become an important economic activity, leading to emerging conflicts between the interests of developers, tourists and residents. Whilst much has been written about tourism-related development in tropical islands from a socio-cultural and economic point of view, the political ecology of environmental change has received surprisingly little attention. Political ecology is a powerful tool with which to investigate the role and interests of different actors in the process of environmental change, and this highly original volume represents a first ever study of tourism and tropical island development employing this novel but effective approach. Central to the argument is the belief that environmental problems cannot properly be understood without considering their economic and political context. The political ecology focus allows the authors to compare a wide range of tropical islands and to identify more sustainable development paths. They are also able to analyse the role of the various actors involved in the tourism development versus environmental change debate such as the state, international organizations, the tourism industry, local communities and non-governmental organizations. The continued growth of tourism will undoubtedly cause greater environmental problems. This book makes a major contribution toward understanding and solving these conflicts, particularly in those islands where the problems are most pressing. It will be required reading for students, researchers and academics of tourism, service management, geography, environmental studies, human ecology and economic development.

A global industry and an important tool for economic development, international tourism is facing an increasingly uncertain future. Global environmental change, including climate change; increasing fuel prices; and growing criticism from environmental and social interest groups are posing substantial challenges to the belief that international tourism can be sustainable at current rates and patterns of growth. This book therefore aims to answer the questions of if and how tourism can be a sustainable industry. The book concludes that sustainable tourism is possible but that it requires fundamental shifts in operations, systems and philosophies. The various contributions identify a number of means by which this can be accomplished but stress that sustainable tourism still has a long way to travel before it can reach its destination.

In recent years, global environmental change has become perceptible in many regions of the world and affects the very foundations of tourism and travel. The first part of the book is devoted to an in-depth study of the effects of global environmental change for tourism in different environments, including polar regions, mountains, lakes/streams, forests, costal zones, deserts, and urban environments. The second part looks at some specific global aspects of environmental change affecting tourism, such as the spread of diseases in changing climates, the availability of water resources, and extreme weather events. It can be assumed that these developments will have concomitant detrimental consequences for the tourist industry as well as for tourists themselves. The third section will thus look at stakeholder perceptions of global environmental change. In particular, the perceptions of tourists, tourist industry and policy makers will be highlighted. Finally, a fourth section will look at adaptation. Contributions will seek to discuss the options of restructuring the tourist industry in a changing world.

Opportunity: Fills a gap for a chef led approach to sustainability to be used on core 'sustainable restaurants modules'. Other books take a recipe based sustainable approach to sustainability or looks at the hospitality as an industry.Systematic approach: uniquely takes the reader through the whole supply chain and life cycle of a restaurant from sourcing to after consumption by customers (waste). Coverage: Looks at whole life cycle of restaurant, as well as discussion of certificates, kitchen design and how spaces can contribute to more sustainable food systems.

Opportunity: Fills a gap for a chef led approach to sustainability to be used on core 'sustainable restaurants modules'. Other books take a recipe based sustainable approach to sustainability or looks at the hospitality as an industry.Systematic approach: uniquely takes the reader through the whole supply chain and life cycle of a restaurant from sourcing to after consumption by customers (waste). Coverage: Looks at whole life cycle of restaurant, as well as discussion of certificates, kitchen design and how spaces can contribute to more sustainable food systems.

A global industry and an important tool for economic development, international tourism is facing an increasingly uncertain future. Global environmental change, including climate change; increasing fuel prices; and growing criticism from environmental and social interest groups are posing substantial challenges to the belief that international tourism can be sustainable at current rates and patterns of growth. This book therefore aims to answer the questions of if and how tourism can be a sustainable industry. The book concludes that sustainable tourism is possible but that it requires fundamental shifts in operations, systems and philosophies. The various contributions identify a number of means by which this can be accomplished but stress that sustainable tourism still has a long way to travel before it can reach its destination.

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

Metals have been vital to human civilization for many thousands of years. Their durability and recyclability should make them ideal materials for a sustainable economy. This book assembles experts from many fields to discuss the conditions and limits of sustainable metals management. The contributors examine the theoretical ideas and goals of sustainability, and apply them across the metal making and trading process.

In recent years, global environmental change has become perceptible in many regions of the world and affects the very foundations of tourism and travel. The first part of the book is devoted to an in-depth study of the effects of global environmental change for tourism in different environments, including polar regions, mountains, lakes/streams, forests, costal zones, deserts, and urban environments. The second part looks at some specific global aspects of environmental change affecting tourism, such as the spread of diseases in changing climates, the availability of water resources, and extreme weather events. It can be assumed that these developments will have concomitant detrimental consequences for the tourist industry as well as for tourists themselves. The third section will thus look at stakeholder perceptions of global environmental change. In particular, the perceptions of tourists, tourist industry and policy makers will be highlighted. Finally, a fourth section will look at adaptation. Contributions will seek to discuss the options of restructuring the tourist industry in a changing world.

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

Metals have been essential to human civilisation for many thousands of years. With a broad range of applications they have found their way into virtually every aspect of our daily lives. Their durable and recyclable properties should make them ideal materials for a sustainable economy. But can metals live up to this promise? What are the economic, ecological, and social implications of their increasing use? How can we secure the supply of high-quality metals in the future? Do we need substitutes for scarce or especially toxic metals? We will face many such questions on the path towards sustainable production, trade and use of metals. This book brings together experts from many fields, with sometimes controversial opinions, to discuss the conditions and limits of a sustainable metals management. The ideas and goals of sustainability are not only explained theoretically, but also applied to various stages of the metal making and trading process.

Die Industrial Ecology, eine noch junge Forschungsdisziplin mit Schwerpunkt in den Natur-, Ingenieur- und Planungswissenschaften, sucht nach gangbaren Loesungswegen und nimmt sich dabei die Natur selbst zum Vorbild. OEkosysteme wirtschaften mit Sonnenenergie und nachwachsenden Rohstoffe, rezyklieren ihre Abfalle, sind robust und eigensicher und schaffen es, mit Komplexitat umzugehen. In diesem Buch gehen Experten der Industrial Ecology der Frage nach, wie nachhaltig nach dem Vorbild von OEkosystemen gewirtschaftet werden kann, ohne dabei aus den Augen zu verlieren, wie dies alles mit einer gerechten und oekonomisch stabilen gesellschaftlichen Entwicklung vereinbar ist.

This book provides a systematic and comprehensive guide to the current state of knowledge on tourism and water. It is the first book to thoroughly examine the interrelationships of tourism and water use based on global, regional and business perspectives. Its assessment of tourism's global impact along with its overviews of sectoral and management approaches will provide a benchmark by which the water sustainability of tourism will be measured for years to come. In making a clear case for greater awareness and enhanced water management in the tourism sector, it is hoped that the book will contribute to the wise and sustainable use of this critical resource. The book is interdisciplinary in coverage and international in scope. It is designed as essential reading for not only students of tourism but also practitioners.