A good paper looking into water quality in Kenya and how water companies needs to improve on the water quality chemically by adjusting the Calcium and Alkalinity concentration
Pollution by polymeric materials - in particular plastics - has a negative effect on the health of our planet.
Elsevier,
Plastic Pollution and Marine Conservation: Approaches to Protect Biodiversity and Marine Life, Volume 1, 1 January 2022
This chapter aligns with Goal 14: Life Below Water and Goal 12: Responsible Consumption by providing an overview of marine plastic waste and policy options to promote a circular plastic economy.
Temperature and sea level rise threats to aquaculture were the main focus in science and the news. At least 10 countries linked current impacts on aquaculture to climate change. Global papers cited technology for adaption, while regional papers cited governance.
Cathy Laporte, portfolio director for the in-cosmetics Group, part of RX, discusses the growing momentum towards a more conscious beauty industry, and in-cosmetics’ role in driving sustainable innovation and growth.
A Review in support of SDGs 3 and 12, focusing on the decrease in traditional food availability and the increase in food import dependence in small islands, discussing the resulting reduction in diet quality and food security and the increase in type 2 diabetes risk.
Elsevier,
Artificial Intelligence and Data Science in Environmental Sensing: Cognitive Data Science in Sustainable Computing, 2022, pp 93-108
This chapter advances the UN SDG goals 9, 12, and 13 by discussing the potential of AI to overcome socioenvironmental challenges such as unsustainable resource consumption and poor management of natural disaster responses.
In December 2021 RELX held Responsible Supplier Sessions exploring themes including living wage, accessibility and modern slavery prevention. This information is particularly relevant to SDGs 8, 10 and 12.
Food preservatives are important to reduce food spoilage caused by microorganisms preventing loss of its quality and nutritive value. In this research, a new way to isolate the organic nanodots from edible freshwater blue green microalgae has been developed as a natural food preservative.
