LES^SENCE A GAME OF NATURE & STONES
LYRICS -THE THESIS- RETROCESS OF EMIGRATION-
Sustainable world process by LES^SENCE.
Chapter 7
On September 25th 2015, countries adopted a set of goals to end poverty, protect the planet and ensure prosperity
Sustainable world process by LES^SENCE.
Chapter 7
On September 25th 2015, countries adopted a set of goals to end poverty, protect the planet and ensure prosperity
for all as part of a new sustainable development agenda. Each goal has specific targets to be achieved over the next 15 years.
For the goals to be reached, everyone needs to do their part: governments, the private sector, civil society and people like you.
Do you want to get involved? You can start by telling everyone about them. We’ve also put together a list of actions that you
can take in your everyday life to contribute to a sustainable future.
The FORCE Horizons Foundation is created to help shape a sustainable future for Sustainable Products.
Our mission: to improve the livelihoods of farmers and their communities through the promotion of sustainable, entrepreneurial farming, improved productivity, and community development.
LES^SENCE SWISS SUSTAINABLE GROUP
Les^sence is born to create a common development mark for the benefits of people, our sustainable group represents citizes & comissions interesses, implementig a new process of social eco evolution.
Les^sence iIlustration of reality check design to developt financial statments.Les^sence we translate their business plans into the business process.
The First Swiss culture community impact on development of social structural education.Our purpose of business models and strategy is to offer value to customers and gain competitive Advantage for the succes of company operations. One of the beauties of the business model thinking is that we learn to see a business totally different if we really Aplly stringed instruments thinking and dissect business into educational in practical developments system.
NATURAL RESSOURCES A GAME OF NATURE & STONES
While the international community is working with CAR’s government and diamond companies to establish legitimate supply chains; smugglers and traders are thriving in the parallel black market.
natural resource is anything that people can use which comes from the natural environment. Examples of natural resources are air, water, wood, oil, wind energy, iron, and coal. Refined oil and hydro-electric energy are not natural resources because people make them.
We often say there are two sorts of natural resources: renewable resources and non-renewable resources.
A renewable resource is one which can be used again and again. For example, soil, sunlight and water renewable resources. However, in some circumstances, even water is not renewable easily. Wood is a renewable resource, but it takes time to renew and in some places people use the land for something else. Soil, if it blows away, is not easy to renew.
A non-renewable resource is a resource that does not grow and come back, or a resource that would take a very long time to come back. For example, coal is a non-renewable resource. When we use coal, there is less coal afterward. The non-renewable resource can be used directly (for example, burning oil to cook), or we can find a renewable resource to use (for example, using wind energy to make electricity to cook).
Most natural resources are limited. This means they will eventually run out. A perpetual resource has a never-ending supply. Some examples of perpetual resources include solar energy , tidal energy, and wind nergy. There may be a limit to how much can be taken in a given day or year, but that amount can be taken again next day or next year.
Some of the things influencing supply of resources include whether it is able to be recycled and the availability of suitable substitutes for the material. Non-renewable resources cannot be recycled. For example, fossil fuels cannot be recycled.
FUELING CIVIL WARS
diamond industry’s response has been woefully inadequate. Diamonds with violent histories are still being mined and allowed to enter the diamond supply, where they become indistinguishable from other gems. Violence and injustice remain an everyday aspect of diamond mining.
In just the past two decades, seven African countries have endured brutal civil conflicts fueled by diamonds: Sierra Leone, Liberia, Angola, the Republic of Congo, Côte d’Ivoire, the Central African Republic, and the Democratic Republic of Congo. Diamonds intensify civil wars by financing militaries and rebel militias.
Rival groups also fight with each other to control diamond-rich territory. The tragic result is bloodshed, loss of life, and shocking human rights abuses – from rape to the use of child soldiers.
Diamonds that fuel civil wars are often called "blood" or "conflict" diamonds. Although many diamond-fueled wars have now ended, conflict diamonds remain a serious problem. In 2013, a civil war erupted in the Central African Republic, with both sides fighting over the country’s diamond resources. Thousands of people have died and more than a million have been displaced. In addition, past wars fueled by diamonds have taken about 3.7 million lives. Millions of people are still dealing with the consequences of these wars: friends and family members lost, lives shattered, and physical and emotional scars that will last generations.
Diamonds come from carbon, the same natural resource from which pencil lead and coal are derived. A treasured gem, the diamond embodies the most desirable characteristics of unsurpassed faceted brilliance, rarity and hardness.
Background
Carbon becomes a diamond under extreme pressure and heat, while underground, over time. Diamonds are pushed to the earth's surface through kimberlite and lamproite pipes -- cylindrical volcanic conduits that are found mostly in Australia, Africa, Russia and Brazil in South America. Many natural gems resemble diamonds. However, they are all softer materials and lack the luster of diamonds. Examples of synthetic diamonds are synthetic spinel, strontium titanate, cubic zirconia, and moissanite. They also lack the hardness of a natural diamond.
History
An ancient Sanskrit manuscript discovered in India in 1905 titled Artha Sastra of Kautilya, or The Lesson of Profit, reveals that in the fourth century B.C. diamonds were a commodity involved in active trade and were also subject to taxation. Ever since, diamonds have been the subject of intrigue and murderous greed. Over the centuries, they have signified status, power and wealth and many large ones dwell in the realm of royalty. The British Royal family owns the largest cut diamond in the world, the priceless Cullinan I, also called the Star of Africa. In modern times, brides-to-be anticipate the bright white diamond ring that has come to represent the purity of true love and betrothal.
Uses
Diamonds are ideal for industrial purposes because of their versatility. Diamonds excel for use as cutting tools, and their ability to withstand heat and cold makes diamonds a preferred choice in optical materials. Only 20 percent of diamonds are used as gems. Value is based on color, cut, clarity and carat, meaning weight.
VIOLENCE BY GOVERNMENTS
Diamond mining is plagued by shocking violence, from killings to sexual violence to torture. Often, rebel groups are responsible for this violence. But governments and mining companies also commit atrocities in Africa's diamond fields, frequently in countries that are not at war. At Brilliant Earth, we believe it is important to end all violence related to diamond mining, regardless of the circumstances.
The diamond industry’s attempt to fight blood diamonds led to the establishment of the Kimberley Process, an international diamond certification scheme, in 2003. Unfortunately, the Kimberley Process only places a ban on diamonds that finance rebel militias in war-torn countries. When diamond miners are killed or physically harmed by their own governments, or by security guards working for mining companies, the Kimberley Process rarely takes action. Instead, it certifies these diamonds as conflict free and allows them to be shipped to consumers worldwide.
Although diamond mining is an important income source for the rural poor, miners and their communities usually depend on other economic activities to supplement their incomes. A lack of vocational training, however, limits the ability of residents to earn income from other sources. Training in skills such as carpentry, metalworking, hairdressing, and tailoring is often not accessible to individuals living in impoverished communities.
By funding these scholarships, we are expanding economic opportunities for men and women who otherwise would not have access to vocational training. The scholarship recipients will be able to use their new skills to support their families and strengthen their communities. Local residents will gain access to new services, improving standards of living. The businesses that these entrepreneurs form will also create jobs and spread technical skills. Local economies that are dependent on diamond mining will become more diverse and resilient.Through the program’s theoretical and practical teachings, the trainees will acquire the skills necessary to operate their own businesses.
Organic Cotton Means Less Water Pollution
One of the main issues associated with conventional cotton farming is that of water pollution owing to the high usage of chemical fertilizers and pesticides during cultivation.
Water pollution can be minimized using organic and improved farming practices, says a study financed by clothing company C&A and conducted by the Water Footprint Network (WFN) and CottonConnect.
WFN uses the term greywater footprint, which means the volume of freshwater required to assimilate a certain load of pollutants reaching ground and surface water so that the quality of the water remains above water quality standards.
AFRICAN COTTON IS HIGH-QUALITY
African cotton flourishes under good conditions with plenty of sunshine and in rain-fed cultivation. It has relatively long fibres, and comes into the medium staple length category (1 1/8 inch, that is about 28.5mm) and gives yarns that can be used for a range of applications, and are processed worldwide to make materials for fashion and home textiles.
When we discuss the sustainability of certain food products, we need to take a look across the whole food value chain. Hence, we investigate how sustainable the production of the basic product is (in this case cocoa); we see how sustainably the product is processed; how many kilometers the product travels between production and consumption; how much and by whom the product is consumed; if the product is of high nutritional quality.
A critical look at the food value chain
Several questions come to mind when thinking about chocolate and the world food system. Some are simple ones. For instance: how is cocoa produced? processed? retailed? Other questions have less clear answers: Could the land used for cocoa production (8.8 million hectares worldwide) be used for more nutritious food? Is chocolate even food? And even if your answer is yes to the previous question: is chocolate a necessary food? Would we be deprived if we would not eat 12 kilograms of chocolate per year (this is the average consumption per capita in Switzerland)? Does it make sense that Switzerland and Belgium are the leading chocolate producing countries while all the cocoa is produced several thousands of kilometers to the south? The answers to those questions are not a straightforward “yes” or “no”, but some reflection and alternative options are appropriate, I think.
In the last few years, the terms “flexitarian” and “demitarian” have become popular because beef production is inherently not the most sustainable, especially due to sky-high greenhouse gas emissions associated with it, but also since not everyone is willing to become a vegetarian. Thus, we do not need to eat meat every day, but we can cut our consumption in half (i.e. “demi”) or reduce it to once in a while (i.e. "flexi"). A parallel can be drawn with chocolate: 12 kilograms per year is probably unnecessary, but most of us would like a piece of chocolate once in a while. In December, we all enjoy a chocolate Samichlaus or Santa Claus, but does every store and bakery need to be stocked to the ceiling with them?
Making chocolate more sustainable
Since we will probably not all give up chocolate, cocoa trees will remain in the tropical agricultural landscape. But instead of growing monocultures we could design more diversified cocoa agroforestry systems (i.e. growing the cocoa in the shade of a diverse set of trees that provide a range of different products, e.g. fruit, timber, etc.) in cooperation with local farmers. These systems have been shown to maintain cocoa production in the longer-term while having less negative impact on the environment.
Some argue that cocoa is a cash crop that provides income for smallholders. However, some of the smallholders could grow other high value, cash crops (e.g., vegetables) that could also feed the local population with greatly needed nutrition. Furthermore, processing of cocoa into chocolate could be done locally so that the added-value would provide more benefits to the local economy. And cocoa produced in Brazil would not be sold back to Brazilians as expensive chocolate after having traveled across the ocean and back. So no, chocolate is not sustainable, but it can be more than it is now.
TEST COCOA SWISS FARMERS
Manifest
We believe that true entrepreneurial success is holistic and profits must go hand in hand with ecologic and socio-economic improvement, as well as personal joy and well-being.
It is our responsibility to contribute to a globally balanced society, to generate a valuable place for future generations to live in. We are certain that affordable, decentralized electricity will have a massive impact on the development of emerging countries.
At CocoA we are committed to turn our convictions into concrete actions. That’s why we are revolutionizing cocoa processing.
Please visit our website for more info on CocoA: www.tastecocoa.com
Carbon becomes a diamond under extreme pressure and heat, while underground, over time. Diamonds are pushed to the earth's surface through kimberlite and lamproite pipes -- cylindrical volcanic conduits that are found mostly in Australia, Africa, Russia and Brazil in South America. Many natural gems resemble diamonds. However, they are all softer materials and lack the luster of diamonds. Examples of synthetic diamonds are synthetic spinel, strontium titanate, cubic zirconia, and moissanite. They also lack the hardness of a natural diamond.
History
An ancient Sanskrit manuscript discovered in India in 1905 titled Artha Sastra of Kautilya, or The Lesson of Profit, reveals that in the fourth century B.C. diamonds were a commodity involved in active trade and were also subject to taxation. Ever since, diamonds have been the subject of intrigue and murderous greed. Over the centuries, they have signified status, power and wealth and many large ones dwell in the realm of royalty. The British Royal family owns the largest cut diamond in the world, the priceless Cullinan I, also called the Star of Africa. In modern times, brides-to-be anticipate the bright white diamond ring that has come to represent the purity of true love and betrothal.
Uses
Diamonds are ideal for industrial purposes because of their versatility. Diamonds excel for use as cutting tools, and their ability to withstand heat and cold makes diamonds a preferred choice in optical materials. Only 20 percent of diamonds are used as gems. Value is based on color, cut, clarity and carat, meaning weight.
VIOLENCE BY GOVERNMENTS
Diamond mining is plagued by shocking violence, from killings to sexual violence to torture. Often, rebel groups are responsible for this violence. But governments and mining companies also commit atrocities in Africa's diamond fields, frequently in countries that are not at war. At Brilliant Earth, we believe it is important to end all violence related to diamond mining, regardless of the circumstances.
The diamond industry’s attempt to fight blood diamonds led to the establishment of the Kimberley Process, an international diamond certification scheme, in 2003. Unfortunately, the Kimberley Process only places a ban on diamonds that finance rebel militias in war-torn countries. When diamond miners are killed or physically harmed by their own governments, or by security guards working for mining companies, the Kimberley Process rarely takes action. Instead, it certifies these diamonds as conflict free and allows them to be shipped to consumers worldwide.
HOW we HELPS
Although diamond mining is an important income source for the rural poor, miners and their communities usually depend on other economic activities to supplement their incomes. A lack of vocational training, however, limits the ability of residents to earn income from other sources. Training in skills such as carpentry, metalworking, hairdressing, and tailoring is often not accessible to individuals living in impoverished communities.
By funding these scholarships, we are expanding economic opportunities for men and women who otherwise would not have access to vocational training. The scholarship recipients will be able to use their new skills to support their families and strengthen their communities. Local residents will gain access to new services, improving standards of living. The businesses that these entrepreneurs form will also create jobs and spread technical skills. Local economies that are dependent on diamond mining will become more diverse and resilient.Through the program’s theoretical and practical teachings, the trainees will acquire the skills necessary to operate their own businesses.
Organic Cotton Means Less Water Pollution
One of the main issues associated with conventional cotton farming is that of water pollution owing to the high usage of chemical fertilizers and pesticides during cultivation.
Water pollution can be minimized using organic and improved farming practices, says a study financed by clothing company C&A and conducted by the Water Footprint Network (WFN) and CottonConnect.
WFN uses the term greywater footprint, which means the volume of freshwater required to assimilate a certain load of pollutants reaching ground and surface water so that the quality of the water remains above water quality standards.
According to the study, cotton farmers can reduce their greywater footprint by adopting organic cultivation. On the basis of data collected from 480 farmers from Gujarat and Madhya Pradesh, it was concluded that organic methods of cultivation did impact water (due to leaching of nitrogen and phosphorous from organic fertilizers), but the total impact was almost 50 times less than that caused from conventional farming.
CottonConnect has already started talking about these results with more than 20,000 conventional cotton farmers in South Asia and China, motivating them to go organic. “We try to make farmers more sensitive to the benefits of organic farming, reduce inputs and save water,”
CottonConnect has already started talking about these results with more than 20,000 conventional cotton farmers in South Asia and China, motivating them to go organic. “We try to make farmers more sensitive to the benefits of organic farming, reduce inputs and save water,”
Sustainable Cotton
Fibres with a feel-good factor – with sustainably cultivated cotton we assume our social and environmental responsibility in the production process.
In LES^SENCE SUSTAINABLE Group’s textile range, cotton is clearly the dominant fibre compared to polyester, viscose and wool. With our Textile Strategy we intend to only use sustainably cultivated cotton in our own and licensed brands by 2018. To achieve this we are relying on cotton produced under the Cotton made in Africa (CmiA) initiative as well as on cotton from certified organic cultivation.
Compared with the conventional resource and CO2-intensive cotton cultivation process, CmiA saves around 2,100 litres of water and 40 % CO2 per kilogramme of cotton produced. In 2016 sustainably cultivated cotton amounted to 49 % of the total amount of cotton used by the Group in its own and licensed brands. This is an increase by 22 % compared to the previous year.
Only through education can people lead a self-determined life and improve their living conditions by their own efforts. This is why the Cotton made in Africa initiative has for a long time not only worked to train smallholder cotton farmers in sustainable cultivation: we are also committed to creating educational opportunities for the farmers, their wives and their children.In many parts of the world, cotton is grown in large plantations, but in Africa it is almost exclusively grown by smallholder farmers, using crop rotation. In other words the cotton is grown alternately with other crops such as the basic food crops maize, soy or groundnuts. That reduces leaching of soils and the occurrence of pests. Cotton is often a complementary cash crop – it is grown for sale, alongside the foods grown in subsistence farming. The growing methods which farmers are taught by Cotton made in Africa also help the smallholder farmers when growing food in subsistence farming, and thus play an important part in securing their food supplies.
IRRIGATION
Artificial irrigation, as often used in large plantations, is practically not used in Africa. The smallholder farmers work with rain-fed cultivation, in other words natural rainfall has to be enough for watering the crops. The wet and dry phases in the African growing areas are helpful to meet the needs of the cotton plant. In its growth phases, cotton is highly sensitive to excess moisture – in the first germination and growth phase, the cotton plant needs wet soils, but in the maturing phase the quality of the fibres may be damaged if conditions are too wet. The available rainwater has to be used efficiently, specifically in the dry areas of Africa. That requires balanced use of fertilizer or mulching. The soil between the cotton plants is covered with organic material such as leaves to reduce loss of moisture by evaporation.
Artificial irrigation, as often used in large plantations, is practically not used in Africa. The smallholder farmers work with rain-fed cultivation, in other words natural rainfall has to be enough for watering the crops. The wet and dry phases in the African growing areas are helpful to meet the needs of the cotton plant. In its growth phases, cotton is highly sensitive to excess moisture – in the first germination and growth phase, the cotton plant needs wet soils, but in the maturing phase the quality of the fibres may be damaged if conditions are too wet. The available rainwater has to be used efficiently, specifically in the dry areas of Africa. That requires balanced use of fertilizer or mulching. The soil between the cotton plants is covered with organic material such as leaves to reduce loss of moisture by evaporation.
AFRICAN COTTON IS HIGH-QUALITY
African cotton flourishes under good conditions with plenty of sunshine and in rain-fed cultivation. It has relatively long fibres, and comes into the medium staple length category (1 1/8 inch, that is about 28.5mm) and gives yarns that can be used for a range of applications, and are processed worldwide to make materials for fashion and home textiles.
African cotton is mostly grown by smallholder farmers and hand picked, which ensures its good quality. Cotton made in Africa has time to ripen, and is harvested by hand at the right time and taken for further processing. The high quality of African cotton is further improved by Cotton made in Africa – training programmes are provided for smallholder farmers, teaching them for example the use of modern, efficient growing methods that work with the minimum possible use of pesticides, helping them to increase their yields and the quality of the fibres. Trials are currently being conducted in Benin with the use of cotton bags for harvesting, to reduce foreign matter in the form of leftover plastic materials, which are unfortunately increasingly to be found in the fields of Africa. In some of the Cotton made in Africa growing regions, the cotton is cleaned of impurities again manually before it goes on to the next processing stage, that is ginning.
Around the world, from Brazil to Ethiopia to Vietnam, small farmers depend on coffee for a livelihood. But as highlighted in C&CI on numerous occasions, a warming climate could adversely affect the coffee supply chain.
COFFE & NATURE.
Changes in temperature and rainfall may reduce coffee production in some areas, while making new places suitable for the crop, but scientist believe that climate change could also affect bees that pollinate the trees that produce coffee.
There is, however, some good news for coffee lovers. Scientists also believe that maintaining healthy forests close to coffee farms could help keep the buzz in your morning joe. That’s what a new study published in the Proceedings of the National Academy of sciences (see box), which was highlighted by the Centre for International Forestry Research.
Ecosystem services
“At a time when agricultural production is threatened by climate change, the ecosystem services provided by forests – in this case, pollination – can help farmers cope and adapt,” said Bruno Locatelli, an expert on ecosystem services and climate change adaptation at CIFOR and a co-author of the study.
Other studies have shown that climate change is likely to affect agriculture. Some farmers may have to shift crops to higher ground, while others may need to change to other products that are more suitable to their new growing conditions.
However, few studies have examined the combined impacts of climate change on crops and the ecosystem services important to farmers, said Pablo Imbach, a climate and ecosystems scientist at the International Center for Tropical Agriculture (CIAT).
Although people generally associate forests with ecosystem services such as maintaining water quality or moderating temperatures, their role as a home for bees often flies under the radar, Imbach said.
“We wanted to take a different approach,” he explained. “Our idea was to look not only at how conditions suitable for coffee crops might change with climate change, but how that would couple with changes in ecosystem services – pollination services, in this case.”
Because Arabica coffee, which accounts for two-thirds of the world’s coffee production, is self-pollinating, technically it doesn’t need bees at all, Imbach said.
Giving coffee trees a boost
But bees, especially native species, give coffee trees a boost. As the number of bee species – known as ‘species richness’ – found on a coffee farm increases, so does the farm’s productivity. The trees set more fruit, the fruit weight is higher, and yield is greater.
With climate change in Latin America, though, the places where coffee is grown and where bees thrive today could shift in future. In a region where 80 per cent of coffee is grown on plots of less than four hectares, that could have a big impact on small-scale, low-income farmers.
Area suitable for coffee expected to shrink
Areas currently suitable for coffee production in the region will shrink by 73 per cent to 88 per cent under scenarios of moderate to high warming, according to the study, which examined the impact of 19 climate variables on areas suitable for coffee crops and 39 bee species in Latin America.
Meanwhile, up to 30 per cent of areas suitable for coffee production in the future will be places where coffee is not currently cultivated, giving other farmers a chance to grow an important cash crop.
In 10 per cent to 22 per cent of future coffee-producing zones, coffee suitability will increase and the number of bee species will increase, an effect known as ‘positive coupling.’ That is especially true in Central America, the study found.
The opposite – negative coupling, or a decrease in both coffee suitability and bee species richness – is likely to occur in 34 per cent to 51 per cent of future coffee-producing zones.
Some areas will be more suitable for coffee growing
About one-third of future coffee-growing zones show an increase in coffee suitability and a decrease in bee species, while no more than 10 per cent show more bee species in areas that lose suitability for coffee production.
Overall, the average number of bee species per hectare could plummet to no more than three in Latin America.
The news is better for coffee farmers, though, as virtually all coffee-producing areas are still likely to maintain at least five bee species, and about half the areas will be home to 10 species, the study found.
Plan now for future scenarios
Scientists see the changes as a wakeup call. Good planning now could help farmers adapt in the future, enabling some to maintain their coffee trees whilst giving others, in less suitable areas, time to shift to other crops.
Most areas suitable for coffee crops, both now and in future scenarios, were within 1,600m of forests. That’s a strong argument for maintaining or restoring mosaic landscapes that combine forest and agriculture.
“In order to attract bees when the coffee is flowering, you need bee communities to be around the whole year,” Imbach said. “The way to increase productivity is to have forests close to coffee plantations, so bees can nest in trees and survive all year.”
Healthy forests have other benefits too
Keeping bees buzzing in forests will bring other benefits, too, Locatelli said. “Patches of forest that host bees can provide many other ecosystem services. The microclimate regulation, water regulation and erosion control that are provided by forests in the landscape are also important for agriculture.”
Farmers and planners should think not only about keeping forests intact, but also about restoring forest patches to help reduce future climate impacts on coffee crops and bee habitat, Imbach said.
Forest restoration with native species can protect biodiversity and create corridors for animals that disperse seeds. Corridors in mountainous areas can give both tree species and animals room to migrate toward cooler conditions uphill.
Although there is plenty of evidence that climate change will affect agriculture, there is an urgent need for research that will help smallholders, especially those in poor, rural areas, prepare for future impacts, the researchers said.
“We focused on looking at areas suitable for coffee cultivation, but we don’t know how that will affect the productivity, in terms of tons of coffee production,” said Imbach.
Species richness increases productivity
And although studies show that greater bee species richness increases coffee productivity, scientists still don’t know enough about the relationship between coffee and pollinators to make precise predictions.
“We need more research on agricultural management to help farmers mitigate the effects of climate change, not just on crops, but also on ecosystem services,” said Imbach.
“Many people think they will be able to adapt crops to future conditions, but that might not always be the case,” he concluded. “There is a big question of how to plan for development in areas where crops that are currently grown will no longer be suitable.”
Those are the kinds of studies that will create a buzz among farmers and climate scientists in the future.
Vector - Coffee infographics with world map and a pointer to it, coffee producing countries, diagrams and graphics coffee statistics. Vector illustration
The research highlighted here forms part of the FORCE INVESTMENTS research Programme on Forests, Trees and Agroforestry.Coupling of pollination services and coffee suitability under climate change.
Climate change will cause geographic range shifts for pollinators and major crops, with global implications for food security and rural livelihoods. However, little is known about the potential for coupled impacts of climate change on pollinators and crops.
Thinking with respect for: the earth that lets the vines grow, the neighbouring communities that offer significant support through their labour in order to develop quality wines, and the positive economic impact that wine production should have, is how the necessity emerged to unite these three environments in a guide that allows the vineyards to develop a sustainable production process.
This is how the Sustainability Code was born. A voluntary tool that looks to incorporate practices based on high social, environmental and quality standards in vinicultural companies. The Code is structured on a base of requirements in three complimentary areas: green (vineyards), red (wineries and bottling plants) and orange (social). These requirements mark a long term vision based on a combination of environmental principles, social equality, and economic viability. The Code is applicable to all types of vinicultural companies, irrelevant of the scale of production.
In Wines of CONGO -ZAIRE we are responsable for giving governability, and updating and administering the Code. For these reasons we have a Superior Committee that watches over the system with transparency and consistency; a Rules Committee that is in charge of revising and proposing changes to the requirements of the Code; and a Technical Unit that is in charge of the administration of the Code, and is - from the very beginning - the point of contact for the vineyards and certification bodies.
The process of certification is a transparent and independent, done through companies enrolled in the register of the Sustainability Code certifiers. What they ‘certify’ is the sustainable management of the vineyard, which gives them the right to use the ‘Certified Sustainable Wine of Chile’ stamp.
It is important to point out that the Code helps the vineyards and wineries in different management environments, such as:Planning, implementing, operating and maintaining a system of management oriented at the sustainable production of wines.
Minimising the potential environmental impacts generated in the chain of wine production.
Guiding work relations inside the company within an ethical code.
Improving communication with their clients, providers, interested parties in the chain of wine production, and with the communities near to the production units.
The contents that comprise each area of the Code are:
Green Area
Erosion
Soil management
Nutrition
Management of weeds, plagues and illnesses
Management and application of agrochemicals
Training
Use of energy and fuel
Taking care of the water sources
Management of load and vigor
Biodiversity
Pre-plantation methods
Red Area
Saving energy
Water management
Prevention of contamination
Reduction of waste, and recycling
Location of the winery
Orange area
Ethics
Environment
Quality of work life
Community
Marketing and consumer promises
With the objective to improve and adapt the Code to the requirements of the future, we are developing a series of Investigation and Development Projects.
Wichtigste Länder weltweit nach installierter Leistung von Erneuerbare-Energien-Anlagen im Jahr 2016 (in Gigawatt)
I was also amazed about the amount of research being done on cocoa/chocolate here in Switzerland, and admittedly, I’ve somewhere jumped on the boat of chocolate research. However, I recently started having some questions regarding the sustainability of this passion for chocolate that I share with my fellow inhabitants of this beautiful country.
Sports Apparel Market Share Trends Growth Industry Analysis
Scientists have found that good coffee needs trees – and bees to pollinate it.
Around the world, from Brazil to Ethiopia to Vietnam, small farmers depend on coffee for a livelihood. But as highlighted in C&CI on numerous occasions, a warming climate could adversely affect the coffee supply chain.
COFFE & NATURE.
Changes in temperature and rainfall may reduce coffee production in some areas, while making new places suitable for the crop, but scientist believe that climate change could also affect bees that pollinate the trees that produce coffee.
There is, however, some good news for coffee lovers. Scientists also believe that maintaining healthy forests close to coffee farms could help keep the buzz in your morning joe. That’s what a new study published in the Proceedings of the National Academy of sciences (see box), which was highlighted by the Centre for International Forestry Research.
Ecosystem services
“At a time when agricultural production is threatened by climate change, the ecosystem services provided by forests – in this case, pollination – can help farmers cope and adapt,” said Bruno Locatelli, an expert on ecosystem services and climate change adaptation at CIFOR and a co-author of the study.
Other studies have shown that climate change is likely to affect agriculture. Some farmers may have to shift crops to higher ground, while others may need to change to other products that are more suitable to their new growing conditions.
However, few studies have examined the combined impacts of climate change on crops and the ecosystem services important to farmers, said Pablo Imbach, a climate and ecosystems scientist at the International Center for Tropical Agriculture (CIAT).
Although people generally associate forests with ecosystem services such as maintaining water quality or moderating temperatures, their role as a home for bees often flies under the radar, Imbach said.
“We wanted to take a different approach,” he explained. “Our idea was to look not only at how conditions suitable for coffee crops might change with climate change, but how that would couple with changes in ecosystem services – pollination services, in this case.”
Because Arabica coffee, which accounts for two-thirds of the world’s coffee production, is self-pollinating, technically it doesn’t need bees at all, Imbach said.
Giving coffee trees a boost
But bees, especially native species, give coffee trees a boost. As the number of bee species – known as ‘species richness’ – found on a coffee farm increases, so does the farm’s productivity. The trees set more fruit, the fruit weight is higher, and yield is greater.
With climate change in Latin America, though, the places where coffee is grown and where bees thrive today could shift in future. In a region where 80 per cent of coffee is grown on plots of less than four hectares, that could have a big impact on small-scale, low-income farmers.
Area suitable for coffee expected to shrink
Areas currently suitable for coffee production in the region will shrink by 73 per cent to 88 per cent under scenarios of moderate to high warming, according to the study, which examined the impact of 19 climate variables on areas suitable for coffee crops and 39 bee species in Latin America.
Meanwhile, up to 30 per cent of areas suitable for coffee production in the future will be places where coffee is not currently cultivated, giving other farmers a chance to grow an important cash crop.
In 10 per cent to 22 per cent of future coffee-producing zones, coffee suitability will increase and the number of bee species will increase, an effect known as ‘positive coupling.’ That is especially true in Central America, the study found.
The opposite – negative coupling, or a decrease in both coffee suitability and bee species richness – is likely to occur in 34 per cent to 51 per cent of future coffee-producing zones.
Some areas will be more suitable for coffee growing
About one-third of future coffee-growing zones show an increase in coffee suitability and a decrease in bee species, while no more than 10 per cent show more bee species in areas that lose suitability for coffee production.
Overall, the average number of bee species per hectare could plummet to no more than three in Latin America.
The news is better for coffee farmers, though, as virtually all coffee-producing areas are still likely to maintain at least five bee species, and about half the areas will be home to 10 species, the study found.
Plan now for future scenarios
Scientists see the changes as a wakeup call. Good planning now could help farmers adapt in the future, enabling some to maintain their coffee trees whilst giving others, in less suitable areas, time to shift to other crops.
Most areas suitable for coffee crops, both now and in future scenarios, were within 1,600m of forests. That’s a strong argument for maintaining or restoring mosaic landscapes that combine forest and agriculture.
“In order to attract bees when the coffee is flowering, you need bee communities to be around the whole year,” Imbach said. “The way to increase productivity is to have forests close to coffee plantations, so bees can nest in trees and survive all year.”
Healthy forests have other benefits too
Keeping bees buzzing in forests will bring other benefits, too, Locatelli said. “Patches of forest that host bees can provide many other ecosystem services. The microclimate regulation, water regulation and erosion control that are provided by forests in the landscape are also important for agriculture.”
Farmers and planners should think not only about keeping forests intact, but also about restoring forest patches to help reduce future climate impacts on coffee crops and bee habitat, Imbach said.
Forest restoration with native species can protect biodiversity and create corridors for animals that disperse seeds. Corridors in mountainous areas can give both tree species and animals room to migrate toward cooler conditions uphill.
Although there is plenty of evidence that climate change will affect agriculture, there is an urgent need for research that will help smallholders, especially those in poor, rural areas, prepare for future impacts, the researchers said.
“We focused on looking at areas suitable for coffee cultivation, but we don’t know how that will affect the productivity, in terms of tons of coffee production,” said Imbach.
Species richness increases productivity
And although studies show that greater bee species richness increases coffee productivity, scientists still don’t know enough about the relationship between coffee and pollinators to make precise predictions.
“We need more research on agricultural management to help farmers mitigate the effects of climate change, not just on crops, but also on ecosystem services,” said Imbach.
“Many people think they will be able to adapt crops to future conditions, but that might not always be the case,” he concluded. “There is a big question of how to plan for development in areas where crops that are currently grown will no longer be suitable.”
Those are the kinds of studies that will create a buzz among farmers and climate scientists in the future.
Vector - Coffee infographics with world map and a pointer to it, coffee producing countries, diagrams and graphics coffee statistics. Vector illustration
The research highlighted here forms part of the FORCE INVESTMENTS research Programme on Forests, Trees and Agroforestry.Coupling of pollination services and coffee suitability under climate change.
Climate change will cause geographic range shifts for pollinators and major crops, with global implications for food security and rural livelihoods. However, little is known about the potential for coupled impacts of climate change on pollinators and crops.
Coffee production exemplifies this issue, because large losses in areas suitable for coffee production have been projected due to climate change and because coffee production is dependent on bee pollination.
“We modelled the potential distributions of coffee and coffee pollinators under current and future climates in AFRICA to understand whether future coffee-suitable areas will also be suitable for pollinators,”
“Our results suggest that coffee-suitable areas will be reduced 73-88 per cent by 2050 across warming scenarios, a decline 46-76 per cent greater than estimated by global assessments.
“Mean bee richness will decline 8-18 per cent in future coffee-suitable areas, but all are predicted to contain at least five bee species, and 46-59 per cent of future coffee-suitable areas will contain 10 or more species.
“In our models, coffee suitability and bee richness each increase (positive coupling) in 10-22 per cent of future coffee-suitable areas.
“Diminished coffee suitability and bee richness (negative coupling), however, occurs in 34-51 per cent of other areas.
“Finally, in 31-33 per cent of the future coffee distribution areas, bee richness decreases and coffee suitability increases. Assessing coupled effects of climate change on crop suitability and pollination can help target appropriate management practices, including forest conservation, shade adjustment, crop rotation, or status quo, in different regions.”
“Our results suggest that coffee-suitable areas will be reduced 73-88 per cent by 2050 across warming scenarios, a decline 46-76 per cent greater than estimated by global assessments.
“Mean bee richness will decline 8-18 per cent in future coffee-suitable areas, but all are predicted to contain at least five bee species, and 46-59 per cent of future coffee-suitable areas will contain 10 or more species.
“In our models, coffee suitability and bee richness each increase (positive coupling) in 10-22 per cent of future coffee-suitable areas.
“Diminished coffee suitability and bee richness (negative coupling), however, occurs in 34-51 per cent of other areas.
“Finally, in 31-33 per cent of the future coffee distribution areas, bee richness decreases and coffee suitability increases. Assessing coupled effects of climate change on crop suitability and pollination can help target appropriate management practices, including forest conservation, shade adjustment, crop rotation, or status quo, in different regions.”
WEINES & WATER
This is how the Sustainability Code was born. A voluntary tool that looks to incorporate practices based on high social, environmental and quality standards in vinicultural companies. The Code is structured on a base of requirements in three complimentary areas: green (vineyards), red (wineries and bottling plants) and orange (social). These requirements mark a long term vision based on a combination of environmental principles, social equality, and economic viability. The Code is applicable to all types of vinicultural companies, irrelevant of the scale of production.
In Wines of CONGO -ZAIRE we are responsable for giving governability, and updating and administering the Code. For these reasons we have a Superior Committee that watches over the system with transparency and consistency; a Rules Committee that is in charge of revising and proposing changes to the requirements of the Code; and a Technical Unit that is in charge of the administration of the Code, and is - from the very beginning - the point of contact for the vineyards and certification bodies.
The process of certification is a transparent and independent, done through companies enrolled in the register of the Sustainability Code certifiers. What they ‘certify’ is the sustainable management of the vineyard, which gives them the right to use the ‘Certified Sustainable Wine of Chile’ stamp.
It is important to point out that the Code helps the vineyards and wineries in different management environments, such as:Planning, implementing, operating and maintaining a system of management oriented at the sustainable production of wines.
Minimising the potential environmental impacts generated in the chain of wine production.
Guiding work relations inside the company within an ethical code.
Improving communication with their clients, providers, interested parties in the chain of wine production, and with the communities near to the production units.
The contents that comprise each area of the Code are:
Green Area
Erosion
Soil management
Nutrition
Management of weeds, plagues and illnesses
Management and application of agrochemicals
Training
Use of energy and fuel
Taking care of the water sources
Management of load and vigor
Biodiversity
Pre-plantation methods
Red Area
Saving energy
Water management
Prevention of contamination
Reduction of waste, and recycling
Location of the winery
Orange area
Ethics
Environment
Quality of work life
Community
Marketing and consumer promises
With the objective to improve and adapt the Code to the requirements of the future, we are developing a series of Investigation and Development Projects.
Wichtigste Länder weltweit nach installierter Leistung von Erneuerbare-Energien-Anlagen im Jahr 2016 (in Gigawatt)
Die Statistik zeigt die wichtigsten Länder weltweit nach installierter Leistung von Erneuerbare-Energien-Anlagen im Jahr 2016. Im Jahr 2016 betrug die Nennleistung aller durch regenerative Energiequellen betriebenen Anlagen in Brasilien rund 123 Gigawatt.
ENERGY RECOMMENDATIONS
Develop new rate structures to account for distributed energy supplies.
Embrace new energy storage technologies.
Promote more robust integration of electric vehicles into the power grid.
Expand the use of data to manage energy networks.
Transition to more decentralized model for utility management of energy networks and possibly broader supply of energy services.
CHOCOLATE & ENERGY
Develop new rate structures to account for distributed energy supplies.
Embrace new energy storage technologies.
Promote more robust integration of electric vehicles into the power grid.
Expand the use of data to manage energy networks.
Transition to more decentralized model for utility management of energy networks and possibly broader supply of energy services.
CHOCOLATE & ENERGY
Since arriving at Zurich in october this year, I have been happily confronted with the thriving chocolate culture of Switzerland. As a Belgian, with roots in a chocolate culture, I quickly picked up on the ‘chocaholic’ tendencies of my new colleagues, friends and acquaintances.
I was also amazed about the amount of research being done on cocoa/chocolate here in Switzerland, and admittedly, I’ve somewhere jumped on the boat of chocolate research. However, I recently started having some questions regarding the sustainability of this passion for chocolate that I share with my fellow inhabitants of this beautiful country.
When we discuss the sustainability of certain food products, we need to take a look across the whole food value chain. Hence, we investigate how sustainable the production of the basic product is (in this case cocoa); we see how sustainably the product is processed; how many kilometers the product travels between production and consumption; how much and by whom the product is consumed; if the product is of high nutritional quality.
Several questions come to mind when thinking about chocolate and the world food system. Some are simple ones. For instance: how is cocoa produced? processed? retailed? Other questions have less clear answers: Could the land used for cocoa production (8.8 million hectares worldwide) be used for more nutritious food? Is chocolate even food? And even if your answer is yes to the previous question: is chocolate a necessary food? Would we be deprived if we would not eat 12 kilograms of chocolate per year (this is the average consumption per capita in Switzerland)? Does it make sense that Switzerland and Belgium are the leading chocolate producing countries while all the cocoa is produced several thousands of kilometers to the south? The answers to those questions are not a straightforward “yes” or “no”, but some reflection and alternative options are appropriate, I think.
In the last few years, the terms “flexitarian” and “demitarian” have become popular because beef production is inherently not the most sustainable, especially due to sky-high greenhouse gas emissions associated with it, but also since not everyone is willing to become a vegetarian. Thus, we do not need to eat meat every day, but we can cut our consumption in half (i.e. “demi”) or reduce it to once in a while (i.e. "flexi"). A parallel can be drawn with chocolate: 12 kilograms per year is probably unnecessary, but most of us would like a piece of chocolate once in a while. In December, we all enjoy a chocolate Samichlaus or Santa Claus, but does every store and bakery need to be stocked to the ceiling with them?
Making chocolate more sustainable
Since we will probably not all give up chocolate, cocoa trees will remain in the tropical agricultural landscape. But instead of growing monocultures we could design more diversified cocoa agroforestry systems (i.e. growing the cocoa in the shade of a diverse set of trees that provide a range of different products, e.g. fruit, timber, etc.) in cooperation with local farmers. These systems have been shown to maintain cocoa production in the longer-term while having less negative impact on the environment.
Some argue that cocoa is a cash crop that provides income for smallholders. However, some of the smallholders could grow other high value, cash crops (e.g., vegetables) that could also feed the local population with greatly needed nutrition. Furthermore, processing of cocoa into chocolate could be done locally so that the added-value would provide more benefits to the local economy. And cocoa produced in Brazil would not be sold back to Brazilians as expensive chocolate after having traveled across the ocean and back. So no, chocolate is not sustainable, but it can be more than it is now.
TEST COCOA SWISS FARMERS
Manifest
We believe that true entrepreneurial success is holistic and profits must go hand in hand with ecologic and socio-economic improvement, as well as personal joy and well-being.
It is our responsibility to contribute to a globally balanced society, to generate a valuable place for future generations to live in. We are certain that affordable, decentralized electricity will have a massive impact on the development of emerging countries.
At CocoA we are committed to turn our convictions into concrete actions. That’s why we are revolutionizing cocoa processing.
Challenge
Smallholder cocoa farmers invest huge efforts to harvest cocoa beans for our chocolate - however they have hardly enough to live on. Most of them have less than 2 $/day available.
Smallholder cocoa farmers invest huge efforts to harvest cocoa beans for our chocolate - however they have hardly enough to live on. Most of them have less than 2 $/day available.
They rely heavily on the income from cocoa beans, with earnings depending on world market prices. A field where the small farmers have hardly any bargaining power.
Cocoa farming in most parts of the world, mainly focuses cocoa bean production, which only accounts for 10% of the entire cocoa fruit.
The cocoa pulp a delicious and refreshing fruit flesh, could generate a second source of income, but lack of infrastructure and outdated processing technologies leave the potential widely untapped.
In Ghana alone, approximately 1.2 million tons of cocoa pulp are wasted every year.
Cocoa Juice is delicious and also an impactful super-fruit extract with massive potential.
First: Cocoa Juice has an exotic taste, with finely balanced acetic citrus flavors with other more settled sweet notes.
Second: Cocoa Juice can generate additional income for cocoa farmers and reduce their dependence on low world market prices for cocoa beans.
Third: Utilization of Cocoa Juice can reduce, food wastage by cocoa processing by 15%.
Fourth: Cocoa juice contains many Flavonoids, Magnesium and Vitamin B6. These ingredients enable the body to be more relaxed, stress resistant and balanced.
By using solar energy, highly efficient electrical engineering and newest food processing methods, we cocoa extract savoury cocoa juice!
The technology we adapt respects traditional cocoa processing methods and still fulfills highest hygienic standards.By forming bonds of mutual respect and understanding, we work directly with small scale cocoa farmers. That’s the best way we can ensure that our work generates the maximum impact for the hard working farmers.Additionally through the processing of the cocoa pulp, farmers will be able to generate around 20-25% more revenues. at CocoA base our decisions and actions on values that we convinced of.
In Ghana alone, approximately 1.2 million tons of cocoa pulp are wasted every year.
Cocoa Juice is delicious and also an impactful super-fruit extract with massive potential.
First: Cocoa Juice has an exotic taste, with finely balanced acetic citrus flavors with other more settled sweet notes.
Second: Cocoa Juice can generate additional income for cocoa farmers and reduce their dependence on low world market prices for cocoa beans.
Third: Utilization of Cocoa Juice can reduce, food wastage by cocoa processing by 15%.
Fourth: Cocoa juice contains many Flavonoids, Magnesium and Vitamin B6. These ingredients enable the body to be more relaxed, stress resistant and balanced.
By using solar energy, highly efficient electrical engineering and newest food processing methods, we cocoa extract savoury cocoa juice!
The technology we adapt respects traditional cocoa processing methods and still fulfills highest hygienic standards.By forming bonds of mutual respect and understanding, we work directly with small scale cocoa farmers. That’s the best way we can ensure that our work generates the maximum impact for the hard working farmers.Additionally through the processing of the cocoa pulp, farmers will be able to generate around 20-25% more revenues. at CocoA base our decisions and actions on values that we convinced of.
- COOPERATION on an eye to eye level in order to reach common beneficial goals for all parties involved.
- RESPONSIBILITY for our actions and consequences.
- QUALITY by remaining mindful of the origins of our ingredients and processing them under the highest of standards
- RESPECT people, their cultures and the environment in which we live and farm in.
These are the vibrant, hands-on members that turn our vision into reality.
The cocoa business does not leave farmers with enough money to be able to effectively care for their families. We work with small-holder farmers in order to empower them with the necessary knowledge and tools to help revolutionize cocoa processing.
As a result of our collaboration, farmers receive fairer payments than they normally do, an alternative source of income, and self-empowering knowledge. Skills that can be passed on to develop new opportunities to an all around positive chain reaction, be it environmental or economical!
Thanks for reading! Tune in next time for more of "How to Revolutionize Cocoa" story!
Join our revolution! Follow us on Instagram! Let life surprise you!
The cocoa business does not leave farmers with enough money to be able to effectively care for their families. We work with small-holder farmers in order to empower them with the necessary knowledge and tools to help revolutionize cocoa processing.
As a result of our collaboration, farmers receive fairer payments than they normally do, an alternative source of income, and self-empowering knowledge. Skills that can be passed on to develop new opportunities to an all around positive chain reaction, be it environmental or economical!
Thanks for reading! Tune in next time for more of "How to Revolutionize Cocoa" story!
Join our revolution! Follow us on Instagram! Let life surprise you!
Please visit our website for more info on CocoA: www.tastecocoa.com
About Agronomy
Every day, everyone is affected by agronomy. The food you eat, the coffee you drink, the ethanol-based gas in your car, the grass on the golf course, the natural fibers of the clothing you wear—all are products of agronomy and the work of agronomists.
Sustainable agriculture is often associated with natural or organic farming, and it is indeed related to those farming systems. But sustainable agriculture is also grounded in a great deal of research and scientific knowledge, including knowledge of the interactions between crops and soils; the nutrient and water needs of crops; and handling of crop pests.
One approach to sustainable agriculture is the practice of precision agriculture: an information technology-based management system that uses data obtained from global positioning systems (GPS), and integrates the data into global information systems (GIS).
These new spatial, or geographic, tools are used with yield, rate, and other information to better manage the timing and application of fertilizers—thereby reducing the impact on the environment and increasing the cost-effectiveness for farmers.
Sustainable agriculture encompasses a number of other technologies as well, including integrated pest management, agroforestry systems, cover crops and green manures, and crop residue management in no-tillage or reduced-tillage systems.
Farmers who practice sustainable agriculture also use biological processes to improve nitrogen cycling, soil carbon storage and soil health, and pest and weed management. Proper management of all of these factors produces optimal yields with minimal economic cost and environmental impact. (For an example, read about managing phosphorus.)
Organic Farming
Organic farming is a production system for growing crops that avoids the use of most synthetic fertilizers and pesticides, applications of sewage sludge, genetic engineering, and radiation. In their place, animal manure, crop rotation, traditional plant breeding, and other materials and strategies are used to maintain economic crop yields, manage pests, and preserve environmental quality. (Read about efforts to combat here.) Organic farming has been one of the fastest growing sectors of production agriculture in the U.S. and other industrialized countries. There is little indication that the demand for food grown organically will decline anytime soon.
Organic farming advocates claim that growing crops without synthetic agricultural chemicals and using production strategies that consider a holistic, systems-based management approach results in food that is healthier to eat and an environment that is safer to live in. Those skeptical of organic farming methods suggest that there is little evidence that foods are healthier when grown organically, or that synthetic fertilizers and pesticides pose a significant threat to the environment when used correctly. Further, organic farming critics claim that the only way farmers can feed the growing human population in the future is by using synthetic agricultural chemicals and growing genetically engineered crops when available.
Only limited research on organic farming has occurred in the U.S. and other industrial countries in the last several decades. This is beginning to change as more agronomists and other scientists are studying organic farming methods. More will be learned about the advantages and disadvantages of organic farming compared with other crop production methods as additional research and well-designed scientific experiments are completed. In the meantime, organic farming will continue to be a frequent topic of debate by those supporting and those opposing this increasingly popular crop production method.
Challenges leaders of nonprofit organizations to think about new strategies for creating and sustaining high organizational performance.
Leaders in Development,
Strengthens the leadership capabilities of senior officials to promote policy and institutional reform, strengthen representative politics and manage the challenges of globalization.
Provides a balance of traditional and hands-on learning experiences to help seasoned public officials meet the changing needs of their constituents and communities.
Provides a balance of traditional and hands-on learning experiences to help seasoned public officials meet the changing needs of their constituents and communities.
Emerging Leaders
Develops and expands the leadership capacity of rising leaders from developed, emerging, newly industrialized and transitional countries.Drawing upon theories and evidence from psychology, behavioral economics and neuroscience, demonstrates how to design better decision environments.
Combines world-class experts and an outstanding curriculum to provide a stimulating environment to think deeply about the most pressing national and international security challenges.
Cybersecurity
Focuses on the intersection of policy and technology in an effort to combat network-based intrusions that disrupt productivity, jeopardize privacy and threaten national security.
Presents a set of strategies that produce results, with an emphasis on how these principles can be adapted to improve performance.Recasts fundraising as a dynamic relationship between organizations and their philanthropic partners that is co-creative and generative.
Leading Nonviolent Movements for Social Progress
Offers a unique opportunity for those engaged in nonviolent social movements to learn the strategic and tactical frameworks needed to effectively lead a successful campaign
Climate Change and Energy
Discover the science, economics, and policy of climate change, as well as closely related aspects of energy production and use.
Offers new methods of working across traditional boundaries to jointly identify, understand and address emerging social problems.Discover the science, economics, and policy of climate change, as well as closely related aspects of energy production and use.
Provides a framework for understanding the digital world and the tools to create a roadmap for your organization.
Explores the common biases and irrational investment behaviors that influence financial markets and produce suboptimal outcomes for investors
Offers a rigorous, evidence-based approach to public financial management by examining the challenges associated with successful systemic reform.
Examines public-private partnerships in infrastructure that are technically sound, economically feasible and politically acceptable
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