Read this article ‘Sustainability of Operational Excellence in the Age of Disruption and Change’ by Rebecca H Mott on the ‘Research Report 2018/19 – The Global State of Operational Excellence: Critical Challenges & Future Trends’.
Source: insights.btoes.com
Virgin Orbit is one step closer to getting approval to launch satellites from Guam, a US island territory in the Western Pacific.
The Federal Aviation Administration on August 27 released its final environmental assessment that found “no significant impact” for Virgin Orbit to conduct launches using its Boeing 747-400 carrier aircraft and LauncherOne rocket from Andersen Air Force Base in Guam.
William Pomerantz, Vice President of special projects at Virgin Orbit, was quoted saying that the favorable environmental review marks a “significant step towards achieving our launch license for orbital spaceflight from Guam. We’re very grateful to the team at the FAA for the constant dialogue as we have moved through the process.”
Single-use disposable plastic is choking the planet, but not all of them are bad. There are some plastics we need, particularly in the medical and science fields…
At 240m x 4.5m this is the LARGEST eco-friendly sign in the Country….Once removed from site, these PVC free graphics will be sent to our local R1 Incineration…
The year is 2050, and the world’s population is almost 10 billion. You’re sitting down to dinner with your family – well, your son’s avatar, because he’s away at college – and your partner brings you dinner. On your plate are the tomatoes and zucchini that you grew on your roof, a couple of organically farmed potatoes, and what looks and tastes exactly like an Atlantic salmon filet – only it’s a much more sustainable alternative, packed full of protein and totally delicious.
To no one’s surprise the global market for single-use bioprocessing continues to grow as confirmed by Allied Market Research.
How much does sustainability matter to the average diner? We all know that so-called ethical consumerism has had a major impact on retail, but less seems to be said about it in the hospitality trade. However, a survey carried out a few years back found that nine out of 10 people said they would be more likely to go to a restaurant that publicised its environmental impact and the provenance of its food. Moreover, a huge 95% said they expected sustainability issues to exert even more of an influence on their decision-making in the future, while two-thirds even said they would be prepared to pay more for a meal if a restaurant could demonstrate its green credentials.