Proposal for Peru
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Investigating the Effectiveness of a Variety of Household Water Treatment Systems on Microbially Contaminated Water in Arequipa, Peru 2004
INVESTIGATING THE EFFECTIVENESS OF A VARIETY OF HOUSEHOLD WATER TREATMENT SYSTEMS ON MICROBIALLY CONTAMINATED WATER IN AREQUIPA, PERU 2004 By: Amber Jaycocks Jennifer Lappin Robert Malies Supervisor: Susan Murcott Supported by MIT Undergraduate Research Opportunity Program (UROP) Massachusetts Institute of Technology Department of Civil and Environmental Engineering Summer, 2004 Acknowledgement: This project could not have been undertaken without the assistance of the team’s host, Padre Alex Busutil of Arequipa, the mentoring of Tom Clasen, Lecturer, London School of Hygiene and Tropical Medicine, or the technical support of CEPIS (Center for Sanitary Engineering and Environmental Sciences, Pan American Health Organization. 1 Table of Contents 1.0 MIT Agua Peru Investigation 1 1.1 Design Overview 1 1.2 Filter Descriptions 2 1.2.1 Household Slow Sand Filter, HSSF 2 1.2.2 Pozzani Ceramic Candle Filters, Two Candles 3 1.2.3 Katadyn Ceramic Candle Filters, Two Candles 5 1.2.4 Table Filter, Filtro de Mesa 6 1.3 Filter Construction and Assemblage 7 1.4 Obtaining Materials 8 1.5 Sample Water Characteristics 9 2.0 Testing Procedures 9 2.1 General Procedures for TTC and Turbidity 9 2.1.1 TTC Design 11 2.1.2 Turbidity 11 2.2 Flow Rate 12 2.3 Chlorine 12 3.0 Field Results and Discussion 13 3.1 Study Site 13 3.1.1 Demographics 13 3.1.2 Water Resources and Uses 14 3.2 Water Supplies to Households 16 3.2.1 La Joya, Arequipa 17 3.2.2 Cerrito Buena Vista 19 3.2.3 Raw Water Sources 20 4.0 Filter Results and Discussions 20 4.1 Household Slow Sand Filter, -
Challenges and Opportunities of International University Partnerships to Support Water Management
Issue 171 December 2020 2019 1966 Challenges and Opportunities of International University Partnerships to Support Water Management A publication of the Universities Council on Water Resources with support from Southern Illinois University Carbondale JOURNAL OF CONTEMPORARY WATER RESEARCH & EDUCATION Universities Council on Water Resources 1231 Lincoln Drive, Mail Code 4526 Southern Illinois University Carbondale, IL 62901 Telephone: (618) 536-7571 www.ucowr.org CO-EDITORS Karl W. J. Williard Jackie F. Crim Southern Illinois University Southern Illinois University Carbondale, Illinois Carbondale, Illinois [email protected] [email protected] SPECIAL ISSUE EDITORS Laura C. Bowling Katy E. Mazer John E. McCray Professor, Dept. of Agronomy Sustainable Water Management Coordinator Professor Co-Director, Natural Resources & Arequipa Nexus Institute Civil and Environmental Engineering Dept. Environmental Sciences Program Purdue University Hydrologic Science & Engineering Program Purdue University [email protected] Colorado School of Mines [email protected] [email protected] ASSOCIATE EDITORS Kofi Akamani Natalie Carroll Mae Davenport Gurpreet Kaur Policy and Human Dimensions Education Policy and Human Dimensions Agricultural Water and Nutrient Management Southern Illinois University Purdue University University of Minnesota Mississippi State University [email protected] [email protected] [email protected] [email protected] Prem B. Parajuli Gurbir Singh Kevin Wagner Engineering and Modeling Agriculture and Watershed Management Water Quality and Watershed -
Gold Standard Local Stakeholder Consultation Report CONTENTS
Gold Standard Local Stakeholder Consultation Report CONTENTS A. Invitations 1. Invitation tracking table 2. Text of invitations or newspaper ads B. Meeting 1. Program 2. Non-technical summary 3. Participants i. list ii. feedback forms 4. Pictures 5. Outcomes of consultation i. Minutes of the meeting ii. Assessment of comments iii. Revisit sustainable development assessment iv. Summary of alterations based on comments C. Sustainable development matrix 1. Own sustainable development assessment 2. Outcome blind exercise stakeholders 3. Consolidated sustainable development matrix D. Preparation of Stakeholder Feedback Round Annex 1: Participant list Annex 2: Feedback forms Gold Standard Local Stakeholder Consultation SECTION A. Invitations A.1. Invitation tracking table [See Toolkit 2.6 and Toolkit Annex J] The Regional Government of Arequipa (RGA) has a Unit operator called COPASA which executes with the support of UNDP a cook stoves project in the Arequipa region. In fulfillment of the agreement signed with MICROSOL, RGA is part of Qori Q‟oncha, a PoA for diffusion of improved stoves in Peru that has been registered under the Gold Standard. The objective of the meeting was to explain the characteristics of the project to the stakeholders and to know their opinions and suggestions about the indicators matrix referred to that. This activity was developed on Thursday, June 28th of 2012 at the Auditorium of the District Municipality of Chivay from the Caylloma Province, region of Arequipa. It was organized by the Regional Government of Arequipa in coordination with the managing entity Microsol, and had the support of the Municipalities of the districts where RGA implements the improved cook stoves project. -
Request for Project/Programme Funding from the Adaptation Fund
REQUEST FOR PROJECT/PROGRAMME FUNDING FROM THE ADAPTATION FUND The annexed form should be completed and transmitted to the Adaptation Fund Board Secretariat by email or fax. Please type in the responses using the template provided. The instructions attached to the form provide guidance to filling out the template. Please note that a project/programme must be fully prepared (i.e., fully appraised for feasibility) when the request is submitted. The final project/programme document resulting from the appraisal process should be attached to this request for funding. Complete documentation should be sent to: The Adaptation Fund Board Secretariat 1818 H Street NW MSN P4-400 Washington, D.C., 20433 U.S.A Fax: +1 (202) 522-3240/5 Email: [email protected] 1 PROJECT/PROGRAMME PROPOSAL TO THE ADAPTATION FUND PART I: PROJECT/PROGRAMME INFORMATION Project/Programme Category: Regular Project Country/ies: Peru Title of Project/Programme: AYNINACUY: Strengthening the livelihoods for vulnerable highland communities in the provinces of Arequipa, Caylloma, Condesuyos, Castilla and La Union in the Region of Arequipa, Peru Type of Implementing Entity: Regional Implementing Entity (RIE) Implementing Entity: Development Bank of Latin America (CAF) Executing Entity/ies: Special Project COPASA Amount of Financing Requested: $ 2,897,053.00 (in U.S Dollars Equivalent) Project / Programme Background and Context: Introduction South American camelids such as alpacas, llamas and vicuñas inhabit the Andean highlands above 3,000 meters, in Peru, Bolivia, Argentina and Chile. Peru, leading producer of alpaca fiber, is home to the greatest number of camelids, with a population of about 5 million of all kinds, predominantly alpacas (on the order of 3.7 million). -
Project on “Intellectual Property and Gastronomic Tourism in Peru
Project on “Intellectual property and gastronomic tourism in Peru and other developing countries: Promoting the development of gastronomic tourism through intellectual property”: SCOPING STUDY January 2020 Consultant: Carmen Julia García Torres 2 TABLE OF CONTENTS Introduction 5 Chapter I: Background 7 Chapter II: Justification 9 Chapter III: Analysis of Peruvian gastronomy 13 3.1 The environment and products 15 3.2 Economic analysis 21 3.3 Reputation and influence 27 3.4 Potential challenges 38 Chapter IV: Analysis of the study’ geographical focus 43 4.1 Selection criteria 43 4.2 Lambayeque 45 4.3 Lima 54 4.4 Arequipa 66 4.5 Tacna 74 4.6 Cuzco 81 4.7 Loreto 90 Chapter V: Analysis of regional culinary traditions 98 5.1 Lambayeque 98 5.2 Lima 108 5.3 Arequipa 119 5.4 Tacna 128 5.5 Cuzco 140 5.6 Loreto 149 Chapter VI: Round table 165 6.1 Onion 166 6.2 Garlic 169 6.3 Ají chili peppers 169 Bibliography 173 Acronyms 177 Annexes: Annex 1: List of Peruvian culinary traditions Annex 2: Fact sheets and questionnaires 3 Annex 3: List of interviewees Annex 4: Food market directory Annex 5: Peruvian restaurants abroad 4 INTRODUCTION Peru has been recognized as the best culinary destination in the world for the eighth consecutive year by the World Travel Awards1, strengthening the country’s association with gastronomy in the minds of Peruvians and foreigners alike. Over the past ten years, Peruvian cuisine has not only gained international renown and recognition, but has become a unifying force, a catalyst for social cohesion and a source of pride, bolstering Peruvians’ national identity.