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Iskalni niz: "ključne besede" (sustainable management) .

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1.
European International Centre of Excellence on Sustainable Resource Management in support of the UN Sustainable Development Goals
Snježana Miletić, Meta Dobnikar, 2025, izvirni znanstveni članek

Povzetek: The sustainable use of mineral resources essential for energy storage, power generation and the transition to climate neutrality is vital. The United Nations Economic Commission for Europe (UNECE) has set the principles and requirements on sustainable resource management needed to accomplish the 2030 Agenda for Sustainable Development and its goals. To support it, the Horizon Europe’s project abbreviated as GSEU is establishing the Geological Service for Europe, of which an integral part will be an EU International Centre of Excellence on Sustainable Resource Management (EU ICE SRM). This capacity building and knowledge centre will operate as a network of partners and experts to assist the decision-makers and key stakeholders in resource management.
Ključne besede: resource management, sustainable development
Objavljeno v DiRROS: 22.08.2025; Ogledov: 268; Prenosov: 69
.pdf Celotno besedilo (1,58 MB)

2.
Optimizing competitor definitions for the sustainable management of dominant silver fir trees (Abies alba Mill.) in uneven-aged mixed Dinaric forests
Milan Kobal, Tom Levanič, 2025, izvirni znanstveni članek

Povzetek: Understanding competition between trees is essential for sustainable forest management as interactions between trees in uneven-aged mixed forests play a key role in growth dynamics. This study investigated nine competition indices (CIs) for their suitability to model the effects of neighboring trees on silver fir (Abies alba) growth in Dinaric silver fir-European beech (Fagus sylvatica) forests. Although numerous competition indices have been developed, there is still limited consensus on their applicability in different forest types, especially in mature, structurally complex forest stands. The indices were evaluated using the adjusted coefficient of determination in a linear model wherein the volume growth of the last five years for 60 dominant silver fir trees was modeled as a function of tree volume and competition index. The results demonstrated that distance-dependent indices (e.g., the Hegyi height-distance competition and Rouvinen-Kuuluvainen diameter-distance competition indices), which consider the distance to competitors and their size, perform better than distance-independent indices. Using the optimization procedure in calculating the competition indices, only neighboring trees at a distance of up to 26-fold the diameter at breast height (DBH) of the selected tree (optimal search radius) and with a DBH of at least 20% of that of the target tree (optimal DBH) were considered competitors. Therefore, competition significantly influences the growth of dominant silver firs even in older age classes. The model based solely on tree volume explained 32.5% of the variability in volume growth, while the model that accounted for competition explained 64%. Optimizing the optimal search radius had a greater impact on model performance than optimizing the DBH threshold. This emphasizes the importance of balancing stand density and competition in silvicultural practice.
Ključne besede: sustainable forest management, Dinaric silver fir-European beech forests, Competition indices, CIs, optimal search distance, optimal diameter at breast height, DBH
Objavljeno v DiRROS: 05.06.2025; Ogledov: 438; Prenosov: 256
.pdf Celotno besedilo (8,69 MB)
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3.
Sustainable practices in hospitality : a case study of a Slovenian Michelin Green star restaurant
Roberto Biloslavo, Nikolina Janković, 2025, izvirni znanstveni članek

Povzetek: As a major source of food and plastic waste and a large consumer of water and energy, the hospitality sector is key to combating climate change. Sustainable practices in the hospitality sector optimize food production and use, introduce innovative solutions and increase employee satisfaction in running environmentally friendly restaurants. This study examines the changes required for a restaurant to make a sustainable transition and the role of key stakeholders (i.e., chefs, head sommeliers, owners and main suppliers) in this process. It focuses on a prestigious Slovenian restaurant that has been awarded a Michelin Green Star and is 80% self-sufficient. The single case study uses semi-structured interviews, the critical incident method and participant observation to collect data. The results showed that in the case of the analyzed restaurant, the lifestyle of the owner/chef decisively shapes the culture of the restaurant, laying the foundation for its sustainable transformation. The success of the transformation itself, however, depends significantly on the employees’ ability to learn and innovate and their active involvement in the change process itself, which impacts both day-to-day business processes and relationships between stakeholders. The latter is reflected in the role the restaurant plays in the local environment as a driver for sustainable community and sustainable entrepreneurship development.
Ključne besede: sustainability management, green restaurant, sustainable practices, local food, green certificate, leadership
Objavljeno v DiRROS: 12.05.2025; Ogledov: 563; Prenosov: 264
.pdf Celotno besedilo (857,94 KB)
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