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According to the WBCSD definition, eco-efficiency is achieved through the delivery of "competitively priced goods and services that satisfy human needs and bring quality of life while progressively reducing environmental impacts of goods and resource intensity throughout the entire life-cycle to a level at least in line with the Earth's estimated carrying capacity". [6]
Here also, depending on authors' definitions, the boundary between efficiency and sufficiency may not always be perfectly drawn. As an illustration, a report for UNEP classifies items such as reducing living spaces, driving smaller cars and car sharing as material efficiency, while they would be more traditionally viewed as sufficiency. [15]
In the same article, it is remarked: "Surprisingly, the country effect on the probability of accepting a fish eco-label is tricky to interpret. The countries with the highest level of eco-labeling acceptability are Belgium and France". [16] According to the same analysis and statistics, France and Belgium are most likely of accepting these eco ...
Eco-gastronomy is an approach to alternative consumption that stresses the importance of the interaction between humans and food and the effect produced by that. It aims to get a healthier and more sustainable food and, at the same time, to reduce the impact on the environment, from the productive and the consumptive side.
In order to achieve sustainable consumption, two developments have to take place: an increase in the efficiency of consumption, and a change in consumption patterns and reductions in consumption levels in industrialized countries and rich social classes in developing countries which have a large ecological footprint and set an example for ...
Resource efficiency is the maximising of the supply of money, materials, staff, and other assets that can be drawn on by a person or organization in order to function effectively, with minimum wasted resource expenses. It means using the Earth's limited resources in a sustainable manner while minimising environmental impact.
Ecological efficiency is a combination of several related efficiencies that describe resource utilization and the extent to which resources are converted into biomass. [ 1 ] Exploitation efficiency is the amount of food ingested divided by the amount of prey production ( I n / P n − 1 {\displaystyle I_{n}/P_{n-1}} )
In the EU, organic farming and organic food are more commonly known as ecological or biological, or in short 'eco' and 'bio'. [ 21 ] Currently, the European Union, the United States, Canada, Japan, and many other countries require producers to obtain special certification based on government-defined standards to market food as organic within ...