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Case study 4. King Fisher Village ............................................................................................. 69
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3.5. Quiz ................................................................................................................. 71
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3.6. References ...................................................................................................... 73
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MODULE 4. THE ROLE OF AGROPRENEURS IN THE LOW-CARBON PROCESS ........... 75
Climate change challenges for agriculture and agrobusiness
4.1. C l i m a t e c h a n g e c h a l l e n g e s f o r a g r i c u l t u r e a n d a g r o b u s i n e s s
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development .................................................................................................. 77
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4.2. P o l i c y o p t i o n s o n a g r i c u l t u r e a n d r u r a l l o w c a r b o n e c o n o m y
Policy options on agriculture and rural low-carbon economy .................. 80
4.3. T h e r o l e o f a g r o t o u r i s m i n a b u s i n e s s l o w . . . . . . . . . . . . . . . . . . . . . . . .
The role of agrotourism in a business low-carbon process ........................ 84
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4.4. T T i i p s f f o r r r r e d u c i i n g t t h e e n v i i r r o n m e n t t a l l i i m p a c t t o f f a g r r o t t o u r r i i s s m a c t t i i v i i t t i i e s
Tips for reducing the environmental impact of agrotourism activities ...... 87
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4.5. Case studies ................................................................................................... 90
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Case study 1. From farm to fork: an efficient food waste management cycle ............ 90
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Case study 2. Re-discovering nature as a wine lover: promoting
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low-carbon activities ................................................................................................................. 91
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Case study 3. A day in the life of a farmer: authentic touristic experiences for
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sustainable rural areas .............................................................................................................. 92
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4.6. Quiz ................................................................................................................. 93
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4.7. References ...................................................................................................... 95
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MODULE 5. CARBON FOOTPRINT AND LOW-EMISSION PLANNING
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IN TOURIST ACTIVITIES ............................................................................................... 97
Environmental Management Practices in the Tourism Industry
5.1. E n v i r o n m e n t a l M a n a g e m e n t P r a c t i c e s i n t h e T o u r i s m I n d u s t r y
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and Creation of a Better Tourism Environment ............................................ 98
Activities to reduce energy consumption and greenhouse
5.2. A c t i v i t i e s t o r e d u c e e n
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gas emissions ............................................................................................... 104
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5.3. Reduction of carbon footprint ..................................................................... 106
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Supporting local food and beverage businesses and fair trade ............. 108
5.4. S S u p p o r r t t i i n g l l o c a l l f f o o d a n d b e v e r r a g e b u s i i n e s s s e s a n d f f a i i r r t t r r a d e
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5.5. Case studies ................................................................................................. 110
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C a s e s t u d y 1 . C o m p a n y X p r o d u c e s f o o d , e s p e c i a l l y f o r t h e t o u r i s m i n d u s t r y
Case study 1. Company X produces food, especially for the tourism industry ........... 110
Case study 2. Hotel Y surviving in pandemic times ........................................................... 110
C a s e s t u d y 2 . H o t e l Y s u r v i v i n g i n p a n d e m i c t i m e s . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Case study 3. Travel agency A reestablishing its views on green travel ....................... 111
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5.6. Quiz ............................................................................................................... 112
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5.7. References .................................................................................................... 113
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MODULE 6. THE ROLE OF TOUR OPERATORS AND GUIDESIN
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THE LOW-CARBON PROCESS .................................................................................. 116
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6.1. Low-carbon tourism products and practices ............................................ 117
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The role of tour operators and guides in efficient energy use
6.2. T h e r o l e o f t o u r o p e r a t o r s a n d g u i d e s i n e f f i c i e n t e n e r g y u s e
and reduced waste ..................................................................................... 122
a n d r e d u c e d w a s t e . . . . . . . . . . . . . . . . . . . . .
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