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Brochure, flyer, fact-sheetBrochurePlanning for human-wildlife coexistence 2023
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No results found.The Projeto Onças do Iguaçu (Jaguars of Iguaçu Project) aims to protect the jaguar population in the Iguaçu National Park (INP) in Brazil and Iguazú National Park in Argentina, fostering coexistence with local communities. The planning for coexistence involved a stakeholder analysis, workshop, and structured approach. Using a Human-Wildlife Interaction (HWI) diagram, current interactions were categorized as conflict, overexploitation, nuisance, or coexistence. Scoping and goal-setting exercises defined the desired changes, targeting family farmers, increasing jaguar numbers, and shifting community attitudes. A system map identified causal relationships affecting interactions, revealing leverage points for intervention. A Theory of Change (ToC) outlined the sequence of events to achieve outcomes, guiding data collection for monitoring. Lessons learned included aligning actions with goals, conducting strategic planning before activities, involving staff with shared goals, and utilizing baseline data. The process fostered teamwork and ownership among project members. The planning process provided a clear roadmap for the project, promoting coexistence between people and jaguars while protecting the region's jaguar population. -
Brochure, flyer, fact-sheetBrochureBuilding communities’ capacities to coexist with wildlife 2022
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No results found.The case study comes from Assam, India, where the pilot project was established between Chester Zoo (then North of England Zoological Society), United Kingdom and EcoSystems - India, a regional non-governmental organization (NGO), to learn about the conflict and determine the best way towards sustainable solutions with the impacted communities. This pilot phase became the catalyst for the Assam Haathi Project, which worked with local communities to understand the situation further and identify solutions for addressing the issue collaboratively. The project ran for 14 years, from 2004 to 2018, and conducted many activities to address the human-elephant conflict. This case study highlights a subset of activities that have been conducted by the Assam Haathi Project. -
Brochure, flyer, fact-sheetBrochureDeveloping a community guardian programme to reduce livestock depredation 2023
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No results found.The case study focuses on the Trans-Kalahari Predator Programme (TKPP), part of Oxford University’s Wildlife Conservation Research Unit, aiming to reduce human-wildlife conflict, particularly livestock depredation, near Hwange National Park in Zimbabwe. The TKPP developed a community guardian program called the Long Shields Lion Guardian Programme (LSLGP). Local men and women were recruited to serve as guardians and protect livestock from predators. They used GPS collars on potential problem lions, alerting farmers via WhatsApp to move their livestock when lions approached. The guardians also hazed lions using noise makers. Additionally, the TKPP introduced mobile communal bomas to protect livestock and fertilize crop fields. The LSLGP resulted in a 50% reduction in livestock losses by lions, and fewer lions were killed in retaliation. Crop yields in fields with mobile bomas increased by up to 50%, improving food security. Local communities showed a positive attitude towards coexisting with lions and were willing to pay for the programs. Lessons learned include the importance of local researchers, communication, community involvement, and flexibility in implementation.
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BookletCorporate general interestIntroduction and control of food hazards – Section 1 2023This guidance document introduces the concept of good hygiene practices (GHP) and explains how to apply them to produce safe food. Good hygiene practices form the basis of all food hygiene systems that support the production of safe and suitable food. Food business operators must be aware of hazards that could affect their food and ensure that such hazards are properly managed to protect consumer health. Good hygiene practices are the foundation of any effective food safety management programme and implementing them gives food business operators a system for controlling food safety hazards. In the context of food safety, a hazard can be defined as any agent or substance associated with food that has the potential to cause harm when the food is ingested. Hazards encountered in foods can be categorized as chemical (e.g. pesticides), biological (e.g. pathogens) or physical (e.g. extraneous materials) all of which can contaminate food at points along the food chain. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
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Book (series)Technical studyProjetos para barcos de pesca: 2. Fundo em V construção com tábuas ou compensado. 2008A madeira continua sendo o material mais comum para construção de barcos abaixo de 15 metros decomprimento. Existe uma tendência à utilização de fibras plásticas em países desenvolvidose alguns países em desenvolvimento, mas na África, Ásia, e o Pacífico, provavelmente 90 por cento das pequenas embarcações pesqueiras são construídas de madeira. O custo da madeira com relação à outros materiais é ainda baixo permitindo o seu predomínio como material para construção de barcos por um longo período nos países em desenvolvimento. No entanto, o acesso limitado ou ilícito aos recursos florestais e a introdução de uma política racional de gerenciamento florestal tem causado e continuará causando a escassez dos tipos de madeira tradicionalmente preferidas pelos construtores navais. A escassez e o alto custo da madeira de boa qualidade não diminuiram as construções de barcos de madeira, mas afetaram a qualidade das embarcações que tem se deteriorado através do uso de madeiras com qualidade inferior e projetos estruturais inadequados. Esta edição completamente revisada e atualizada substitui a Revisão1da FAO Documento Técnico sobre as Pescas número 134 publicado em 1997. Ele segue um exaustivo estudo sobre projetos de estruturas em madeira aplicados na construção barcos. Esta edição inclui o projeto de quatro pequenas embarcações pesqueiras (de 5,2 a 8,5 metros) com uma lista completa especificando o material utilizado, além de fornecer instruções detalhadas para a construção, usando tábuas ou compensado. Os projetos são apropriados para pesca litorânea e costeira. Foi colocado ênfase na facilidade de construção e no desperdíciomínimodemadeira.
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BookletCorporate general interestEstablishment – Design of facilities and equipment – Section 3 2023This guidance document provides detailed information on how to design and construct an establishment to produce food safely and to control potential food safety hazards. Food handling premises provide the first point of protection against hazards as the place where food is separated from the external environment where it was grown or raised. The premises, equipment and other facilities should be located, designed, and constructed to permit maintenance, cleaning and disinfection. The environment should be controlled for temperature and humidity, and there should be a system to prevent pests from entering the premises. Surfaces and materials, particularly those in contact with food, should be intended for use for the processing/handling of foods. Facilities, including washrooms, should be adequately designed for waste management and cleaning and support the hygienic production of food. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.