Elsevier,
William D. Fletcher, Craig B. Smith, Chapter 9 - What would it take to reach net zero?, Reaching Net Zero, Elsevier, 2020, Pages 107-122
This chapter addresses SDGs 13, 15, and 12 by examining scenarios for reaching net zero production and consumption, but also the challenges in implementation.
Elsevier,
Sustainable Water Resource Development Using Coastal Reservoirs, 2020, Pages 33-59
This book chapter advances SDG 3 and 6 by exploring the feasibility/design implications for coastal reservoirs based on estimation of runoff, detailed assessment of water demand and estimation of water quality.
Elsevier,
Reaching Net Zero, What It Takes to Solve the Global Climate Crisis, 2020, Pages 107-122
This book chapter advances SDG 11, 13, 17 by describing the Intergovernmental Panel on Climate Change and other reports on the need to limit global temperature increase to 2.0°C and preferably 1.5°C. The chapter outlines possible scenarios and introduces the concept of “net zero” by 2050, the essential elimination of greenhouse gas emissions. The chapter also discusses why this deadline is not achievable and presents a more likely scenario.
Elsevier,
Surveying the Covid-19 Pandemic and its Implications, Urban Health, Data Technology and Political Economy, 2020, Pages 129-139
This chapter explores how data science and technology has been key in fighting COVID-19 through early detection and in the devising of tools for containing the spread. The goal of SDG 3.3 is to end the epidemics of AIDS, tuberculosis, malaria and neglected tropical diseases and combat hepatitis, water-borne diseases and other communicable diseases
Elsevier,
Microorganisms for Sustainable Environment and Health, 2020, pages 383-400
Food safety concerns every food handling facility and is intricately woven with food nutrition. There are many factors that can make food incongruous for the consumption of humans.
Contributing to SDGs 2 and 3, this chapter highlights the different scenarios related to food in respect of microorganism growth, different types of food poisoning caused by different sources, like microbial contamination, pesticides residues, improper handling of food, personal unhygienic practices, and their safety measures.
Elsevier,
Obesity Hypoventilation Syndrome From Physiologic Principles to Clinical Practice 2020, Pages 29-38
This book chapter advances SDG3 Good Health and Wellbeing and SDG10 Reducing Inequalities by bringing to light research on OHS. Patients with OHS have significant morbidity and mortality if left untreated and early diagnosis and treatment can lead to significant improvement in patient outcomes.
