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Keywords: agroecosystem, biological control, entomopathogenic fungi, integrated pest management (IPM), insect, organic production, sustainable agriculture, agroecology
Published in DiRROS: 02.02.2026; Views: 118; Downloads: 77
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Abstract: Common lands are vital for sustaining ecosystem services that support human well-being. This study systematically reviews 53 empirical articles to examine the nexus between common lands and ecosystem services. Results show that management is fundamental in determining the provision of these services. Both traditional and innovative collective approaches are essential for maintaining ecosystem services across spatial scales. These services support biodiversity conservation and generate economic opportunities. The study highlights the need for integrated strategies to enhance the resilience and sustainability of common lands.
Keywords: common land management, ecosystem services, sustainable resource use, biodiversity conservation, economic opportunities
Published in DiRROS: 25.01.2026; Views: 188; Downloads: 73
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Abstract: The article is focusing on current processes, models, and possible consequences of the easing or cancelling of measures to contain the COVID-19 pandemic that we have seen by the end of July 2022. This is observed in the broader context of selected European countries, allowing us to detect differences, similarities, and, especially, the different ways in which these processes have been legitimized by politicians (governments) and experts. The authors agree with a group of biomedical and other experts, scientists, who consider the rapid abolishment of epidemiological measures as a strategy that is considered a too-simplified solution, so are searching for a more sustainable way of managing the pandemic and also “pandemic fatigue”. In the text, the authors advocate a strategy, based on the principles of calibration, combination, and continuity of measures, which is compatible with the sustainable organization of the healthcare system. However, the implementation must be viable and long-term oriented.
Keywords: risk society, pandemic preparedness, biomedical experts, sustainable management, second-order observation, meta-analysis, social epidemiology
Published in DiRROS: 21.01.2026; Views: 168; Downloads: 58
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Abstract: 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.
Keywords: resource management, sustainable development
Published in DiRROS: 22.08.2025; Views: 429; Downloads: 118
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Abstract: 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.
Keywords: sustainability management, green restaurant, sustainable practices, local food, green certificate, leadership
Published in DiRROS: 12.05.2025; Views: 770; Downloads: 394
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