Numerous organizations can contribute To protecting biodiversity and reducing biodiversity loss by making catering sustainable.
The study was published in Nature Food which was demonstrating how the roadmap and a few steps toward sustainability can become the reason for bringing positive change. The study was conducted in the Lady Margaret Hall (LMH) it’s a college of Oxford. What they did can be changing the future of sustainability.
They developed a proper plan for creating a sustainable environment with the help of decreasing biodiversity impact due to food consumption and its pattern.
It also emphasized how difficult it is for them to achieve the goal of nature positively, as the current system related to food delivery has certain issues.
The study underlined a very severe issue that the food and food system is a major driver of biodiversity loss. As most of the land nowadays is occupied to fulfill the agricultural needs of humans. If we want to stop the decreasing rate of biodiversity loss we need to work on two major factors first: the food production and the consumption pattern too. A second important element is the consumption pattern which should be improved if the efforts of various organizations. The organization and individual level of contribution to control and modify consumption of food can help to reduce biodiversity loss.
The research also provides a very problem-resolving method which is four steps based to reduce biodiversity loss. The procedure of the four-step approach includes the purchasing of food. The approach can be opted for by any organization as it is quite practical in its application.
The study also showcases how you can utilize the approach as the LMH’s canteen applied all the steps in their canteen. Do not forget the notion that food is an essential component for the students as any change can affect the people living there.
The study pointed out that certain aspects should be considered and such limitations will be there. The LMH was able to execute the biodiversity loss reduction on food by seventy-nine percent to eighty-eight percent. Although considering some constraints such as social and economic the loss reduction will be around thirty-seven to forty-two percent. For example, certain organizations enforced modified food in their organization to promote biodiversity protection although it is disliked by the people and they will invest in some other organization and get such food that is not naturally positive.
If some canteen enforces changes in their food delivery system or consumption pattern change takes place, students do not appreciate it, rather go outside and invest in such food which is hampering the diversity. It clearly showed that acceptance by the people is required to achieve naturally positive food consumption.
REFERENCE
Oxford Martin School, University of Oxford. (2023, January 13). Organisations must set bold targets for their catering in order to become “nature-positive.” Oxford Martin School. https://www.oxfordmartin.ox.ac.uk/news/organisations-catering-nature-positive/
Study shows how organisations must set bold targets for their. (2023b, January 13). https://www.ox.ac.uk/news/2023-01-13-study-shows-how-organisations-must-set-bold-targets-their-catering-order-become
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