Zoekresultaten

Introduction: Defining Sustainability

There are many different uses of the term sustainability as well as its derivatives, such as social sustainability, environmental sustainability, sustainable development, sustainable living, sustainable future, and many others. Literally, the word sustainability means the capacity to support, maintain or endure; it can indicate both a goal and a process. In ecology, sustainability describes how biological systems remain diverse, robust, resilient and productive over time, a necessary precondition for the well-being of humans and other species. As the environment and social equality became increasingly important as a world issue, sustainability was adopted as a common political goal. The concept of sustainability the way most of us use it today emerged in the 1960s in response to concern about environmental degradation. This degradation was seen by some to result from the consequences of industrial development, increase in consumption and population growth and by others as poor resource management or the result of underdevelopment and poverty. Sustainability was linked to ethical concerns, typically involving a commitment to justice between generations involving issues such as equal distribution of wealth, working conditions and human rights, and possibly between humans and nonhumans, as discussed in chapters of Robert Garner, Holmes Rolston III and Haydn Washington. We can distinguish between different types of sustainability, for example between social (in terms of promoting equality, health, human rights), economic (in terms of sustaining people’s welfare, equitable division of resources) and environmental (in terms of sustaining nature or natural resources for humans and for nonhuman species) sustainability, as well as combinations of them. The study of sustainability involves multidisciplinary approaches, anthropology, political ecology, philosophy and ethics and environmental science. This type of multidisciplinary combination enables us to explore this new form of institutionalized sustainability science in a neoliberal age of environmental knowledge production and sustainability practice. This is an Accepted Manuscript of a book chapter published by Routledge/CRC Press in "Sustainability: Key Issues" on 07/19/15, available online: https://doi.org/10.4324/9780203109496 LinkedIn: https://www.linkedin.com/in/helenkopnina/

Is the green key standard the golden key for sustainability measurement in the hospitality sector?

This article describes a method for promoting sustainable business practices in the hospitality sector and focusses on energy usage in hotels. It raises questions about the actual impact of eco-labels on actual environmental performance.

Eindrapportage Project Tumbleweed. Ontwikkeling van een ‘Consumer Sustainability Value Perception’ model

De hoofdvraag van dit onderzoek is samen met diverse organisaties binnen het duurzaamheidsdomein ontwikkeld en verwoord als: “Welke creatieve methoden kunnen ontwikkeld worden om de willingness to pay voor duurzame voedingsproducten bij consumenten te verhogen?”

A study of innovation in the making CARMACAL and the Dutch outbound travel industry

How to reduce carbon emissions and contribute to climate change mitigation? For years the carbon-intensive travel industry has been struggling with this question. Research has addressed the relation between climate change and tourism (e.g., Gössling et al 2015; Becken, 2013; Gössling, 2010; Gössling et al 2010; Bows et al, 2009). Their work produced models and measurement methods, and recommended mitigation policies and actions (Scott, 2011; Dwyer et al, 2010; Gössling et al 2010; McKercher, 2010). Major industry players have since adopted carbon reduction measures in their CSR policies (Thomas Cook group, 2015; TUI Group, 2015). However, the bulk of the travel industry consists of SMEs that typically have limited resources available for CSR. CARMACAL may offer a solution for the sector at large. CARMACAL is a user-friendly application that enables tour operators to accurately measure the complete carbon footprint of their tour packages and integrate carbon management in their business (CSTT, 2016a). The industry acknowledged its relevance: in April 2016 CARMACAL won the WTTC Tourism for Tomorrow Innovation Award

Tourism life cycle assessment (LCA) : proposal of a new methodological framework for sustainable consumption and production

Extending the scope of eco-labelling in the food industry to drive change beyond sustainable agriculture practices

New consumer awareness is shifting industry towards more sustainable practices, creating a virtuous cycle between producers and consumers enabled by eco-labelling. Eco-labelling informs consumers of specific characteristics of products and has been used to market greener products. Eco-labelling in the food industry has yet been mostly focused on promoting organic farming, limiting the scope to the agricultural stage of the supply chain, while carbon labelling informs on the carbon footprint throughout the life cycle of the product. These labelling strategies help value products in the eyes of the consumer. Because of this, decision makers are motivated to adopt more sustainable models. In the food industry, this has led to important environmental impact improvements at the agricultural stage, while most other stages in the Food Supply Chain (FSC) have continued to be designed inefficiently. The objective of this work is to define a framework showing how carbon labelling can be integrated into the design process of the FSC. For this purpose, the concept of Green Supply Chain Network Design (GSCND) focusing on the strategic decision making for location and allocation of resources and production capacity is developed considering operational, financial and environmental (CO2 emissions) issues along key stages in the product life cycle. A multi-objective optimization strategy implemented by use of a genetic algorithm is applied to a case study on orange juice production. The results show that the consideration of CO2 emission minimization as an objective function during the GSCND process together with techno-economic criteria produces improved FSC environmental performance compared to both organic and conventional orange juice production. Typical results thus highlight the importance that carbon emissions optimization and labelling may have to improve FSC beyond organic labelling. Finally, CO2 emission-oriented labelling could be an important tool to improve the effects eco-labelling has on food product environmental impact going forward.