We investigated breeding system, germination capacity, and phenotypic variation within and among several populations of the arctic‐alpine Saxifraga aizoides from the periphery of its alpine distribution area in Switzerland. Flowers of S. aizoides proved to be self‐compatible, but crossing yielded much higher seed set than selfing. Agamospermy did not occur. This result fits well into a general lay‐out of the common breeding system in the genus Saxifraga. Germination of the pioneer species S. aizoides was fast and high in most populations and for most stratification and germination conditions. Nevertheless, a small, isolated population of this species exhibited a lower germination rate, possibly caused by enhanced inbreeding. Phenotypic variation, especially in petal colour and leaf shape, indicated considerable genetic variation within and among populations of S. aizoides. High germination capacity, successful selfing, and the possibility to maintain substantial intrapopulational genetic variation due to high outbreeding may play decisive roles in the maintenance of biogeographically outlying, relic populations of S. aizoides in the Swiss Plateau as well as in the colonization of new habitat patches.
Foodservice businesses influence the sustainability of their natural environment by producing significant amounts of waste. Yet, research has, thus far, been dominated by studies that limit their scope to food waste alone. Few studies have taken a broader look at sustainable waste initiatives, including innovative waste processing techniques, with a view to constructing management indicators for foodservices. This study combines management innovation practices related to resource management, waste prevention, processing and disposal techniques, and stakeholder involvement to offer sustainable standards. It primarily adopts the Delphi technique to propose specific solutions pertaining to waste management. Experts from government, industry, and academia reveal that potential waste management initiatives comprise three facets – service, process (operational), and organisational practices and innovations, 15 sub-facets and 41 indicators. This study thus establishes a catalogue of solutions for food, packaging and other ‘non-food’ waste that foodservice establishments can implement. In addition to its practical implications, an important contribution is its focus on management systems to establish waste management standards for hospitality, food and beverage (F&B) services, restaurants, and non-commercial catering.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.