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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]
The boundary between efficiency and sufficiency actions are not always precisely set; some authors have a broad conception of efficiency that may include aspects of lifestyle change. Academic work released in 2022 systematically classified and databased specific public policy measures that can, individually and collectively, contribute to the ...
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.
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.
A lot of companies using ecopreneurship principles incorporate sustainable product design. Product design incorporating sustainability can happen at any stage of the business, including material extraction, logistics, the manufacturing process, disposal, etc. Sustainable product design can be achieved using innovative technology (or Eco-innovation), cradle to cradle design, bio-mimicry, etc.
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 ...
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}} )
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2]