(The following is an article from a friend who wants to share his views on Environmental Impact Assessment (EIA), and chose this blog as a medium for it. – Anisha)
Kudos to all the readers! I’m here to share of EIA 2020 without any prejudices. This article is going to be the summary of the panel discussion that we had in our college, including my personal opinions. All sorts of discussions and comments are welcome for better understanding and awareness.
I am not a pro in the environment sector and I am learning day by day. I don’t belong to any party or agency, and I am pursuing PGDFM from the Indian Institute of Forest Management, Bhopal.
I would like to take this discussion forward in simply 2 categories:
- Advantages and improved measures
- Areas to improve in EIA 2020
Environmental Impact Assessment (EIA)
Environmental assessment is the assessment of the environmental consequences of a plan, policy, program, or actual projects prior to the decision to move forward with the proposed action. Under the Environment (Protection) Act, 1986, India notified its first EIA norms in 1994, setting in place a legal framework for regulating activities that access, utilise, and affect (pollute) natural resources.
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‘So-called’ advantages and improved measures
➼ Heavy penalty for violators
All of us can remember the recent gas leak in LG polymers, Vishakhapatnam. It is one of the evident events that many such companies are not following the environmental regulations but paying heavy fines upon catastrophe. Continue reading
We, the lavender fields, bounded by mountains and green trees on one side were once cultivated by an estate owner with a good intention of escaping from the residues of the industrial revolution, bloomed to serve as visual treats to visitors, also spreading our aroma to lands around.
However, as generations passed, our lifestyle got changed just like yours, wherein we are plucked as buds even before we bloom so as to retain the colour, fragrance, and freshness longer.
Instead of helping the tourism industry bloom Continue reading
World Oceans Day is to celebrate and honour the oceans that connect us all together, and to remind the role of oceans in everyday life. This idea was first proposed in 1992 at the Earth Summit in Rio de Jeneiro, Brazil, and was officially implemented by the ‘United Nations’ in 2008.
The post is lengthy, around 900 words.
Why do we need to concern about the oceans when we do no direct harms to it?
Climate and weather of the landmasses are strongly influenced by oceanic circulation patterns. Drastic changes can heavily affect agriculture, animal life, followed by human lifestyle patterns to a greater extent if left unnoticed. Continue reading
June 18 is observed as World Sustainable Gastronomy Day. It is an initiative by UNESCO and FAO to create public awareness of its contribution to sustainable development.
For most of us, Gastronomy is a new term. What does it mean? It is the practice or art of choosing, cooking and eating good food.
That’s fine. But why should this concern the food lovers?
Let me just spill out few facts that have been recorded to better understand the significance of Gastronomy.
- According to United Nations, Food Waste consumes
- 21% of all fresh water.
- 19% of all fertilizer.
- 18% of cropland.
- 21% of landfill volume.
- If food waste were a country, it would be the third largest emitter of greenhouse gases in the world, following the USA and China.
These data implies the intensity of the problem of food wastage, starvation, poverty, climate change and much more.
They say “The way to a man’s heart is through his stomach”. But still, there are numerous people who don’t get food to eat. Then, how can humanity flourish? This day recognizes gastronomy as a powerful cultural expression that interlinks 3 aspects of sustainable development – People, Planet and Profit – showing a way to reach our development goals through our stomachs. In addition, this promotes
- Agricultural development;
- Food security;
- Conservation of Biodiversity;
How can Foodies contribute?
Simply get committed to gastronomy, i.e., take up responsibility in production and consumption of food. Continue reading