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The study aims to explore institutional adaptation for sustainable water resources management at the local level in the context of increasing climate-related challenges in Zimbabwe using the case of a semi-arid area in the mid-Zambezi Valley, north of the country.

Inspired by the critical institutionalism approach, the study uses qualitative methods (i.e. key informant interviews, semi-structured interviews, community workshops and documentary review) to understand the role of different formal and informal water-related institutions vis-à-vis responding to climate-related challenges in the case study area, and how the identified institutions can improve their efforts in the context of national water and environmental policy and regulation frameworks. Thematic analysis was used for data analysis.

The study found that climatic challenges in the case study area, as in most of rural Africa, have raised the stakes in local water management with respect to regulating access to and balancing competing interests in, and demands for, water. It ultimately argues for the embracing of complexity thinking and flexibility in local water management as well as clear coordination of institutions across scales in the face of increasing climate-related challenges.

The study adds to case studies and evidence-based analyses focused on institutional alternatives for climate adaptation vis-à-vis water resources management in water-stressed rural African communities.

This research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm activation theory.

Using a qualitative design, 27 qualitative online surveys were conducted with Generation Z travellers who are also active on social media.

Results show that while they are aware of environmental knowledge and ethical food choices and think that sustainable food consumption improves individual and social wellbeing, the sustainability of food consumption is limited by factors such as time and budget. Also, results reveal that the eating habits of Generation Z people are more sustainable when they eat at home than when they travel. Theoretical and practical implications for food tourism management and marketing are described.

While food tourism has been largely investigated in recent years, little previous research has focused on the relationships between daily eating behaviours and sustainable consumption in food tourism experiences, especially from the perspective of Generation Z individuals and the influence of social media on individual and social food decisions.

This chapter examines the role of heritage as a means of empowering destination communities and providing deeper and more meaningful encounters between tourists and their destination, which contributes to the notion of Destination Conscience by highlighting more sustainable and humane ways of ‘doing’ tourism and opening places up to greater community involvement and access by visitors. This includes heritage concepts such as Indigenous communities, local spirituality and religious traditions, public archaeology and ordinary heritage, and how these translate into deeper engagement between residents and tourists, community empowerment and a more creative and holistic tourist experiences. Conceptually, this chapter highlights notions of empowerment, tourists' experiences and Destination Conscience.

The purpose of this paper is to examine social sustainability effectiveness of eco-cities through the case of Masdar City’s strategy for urban sustainability in Abu Dhabi, United Arab Emirates.

Using a case study approach, the paper is an exploratory, qualitative analysis, which investigates the social, environmental and economic performance of Masdar City, a purported carbon-neutral, zero-waste urban development.

Though Masdar City substantively contributes to innovation in sustainable urban development within environmental and economic contexts and has been effective in capital circulation in green technology markets, the impetus as a commercially driven enterprise is most evident. Successful sustainable urban development requires greater consideration for the social imperative.

Eco-city mega-projects, such as Masdar City, have the potential to fuse achievements in innovation, technology and economic enterprise with the social imperative of functional urban habitats.

Eco-cities are of increasing interest given the growing need for sustainable, energy-efficient living. This paper contributes through a novel case study, exploring how the concept of the eco-city has been developed and understood in the Masdar City context and discusses successes and deficits in its strategic implementation.

This study aims to assess the effect of water variation on bioethanol production from cassava peels (CP) using Saccharomyces cerevisiae yeast as the ethanologenic agent.

The milled CP was divided into three treatment groups in a small-scale flask experiment where each 20 g CP was subjected to two-stage hydrolysis. Different amount of water was added to the fermentation process of CP. The fermented samples were collected every 24 h for various analyses.

The results of the fermentation revealed that the highest ethanol productivity and fermentation efficiency was obtained at 17.38 ± 0.30% and 0.139 ± 0.003 gL⁻¹ h⁻¹. The study affirmed that ethanol production was increased for the addition of water up to 35% for the CP hydrolysate process.

The finding of this study demonstrates that S. cerevisiae is the key player in industrial ethanol production among a variety of yeasts that produce ethanol through sugar fermentation. In order to design truly sustainable processes, it should be expanded to include a thorough analysis and the gradual scaling-up of this process to an industrial level.

This paper is an original research work dealing with bioethanol production from CP using S. cerevisiae microbe.

1. Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

2. Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

3. Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

4. Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹