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last updated: 15 Feb 2018
Proceedings of the 2nd African Forum on Synecoculture
EN
2017-01
EN
- Aichi-T1. Awareness of biodiversity values
- Aichi-T2. Integration of biodiversity values
- Aichi-T4. Use of natural resources
- Aichi-T7. Areas under sustainable management
- Aichi-T8. Pollution
- Aichi-T10. Vulnerable ecosystems
- Aichi-T13. Agricultural biodiversity
- Aichi-T14. Essential ecosystem services
- Aichi-T15. Ecosystem resilience
- Aichi-T18. Traditional knowledge
- Aichi-T19. Biodiversity knowledge
- Aichi-T20. Resource mobilization
- Aichi-T16. Nagoya Protocol on ABS
- GBF-T16. Sustainable consumption choices are enabled, and food waste reduced by half
- GBF-T14. The multiple values of biodiversity are integrated into decision-making at all levels
- GBF-T15. Businesses assess and disclose biodiversity dependencies, impacts and risks, and reduce negative impacts
- GBF-T10. Areas under agriculture, aquaculture, fisheries and forestry are managed sustainably
- GBF-T08. Minimize impacts of climate change and ocean acidification including through nature-based solutions and/or ecosystem-based approaches
- GBF-T04. Threatened species are recovering, genetic diversity is being maintained and human-wildlife conflict is being managed
- GBF-T11. Nature’s contributions to people are restored, maintained and enhanced
- GBF-T12. Urban green and blue spaces enhanced for human well-being
- GBF-T22. Ensure participation, justice, and rights for indigenous peoples and local communities, women, youth persons with disabilities and environmental defenders
- GBF-T20. Capacity-building and development, technology transfer, and technical and scientific cooperation for implementation is strengthened
- GBF-T21. Data, information and knowledge for decision-making is available
- GBF-T19. Financial resources increased to $200 billion per year, including $ 30 billion through international finance
- GBF-T13. Fair and equitable sharing of benefits from genetic resources, digital sequence information and associated traditional knowledge
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