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Drawing on personal interviews with local planners, this paper examines barriers to the pedestrianization of city centres in two contrasting settings, one in a Global North city (Brisbane, Australia) and the other in a Global South city (Kathmandu, Nepal). These cases are illuminating because Brisbane already contains a popular three-block pedestrian mall in its CBD (Central Business District), but proposals to expand it have not met with support, whereas Kathmandu's plans to pedestrianize its busy historic centre have failed so far. While the cultural and economic circumstances of Brisbane and Kathmandu vary significantly, there are similarities as well as differences in their barriers to pedestrianization. The barriers include: (1) opposition from residents and motorists; (2) opposition from local merchants; (3) cost recovery; (4) access of delivery vehicles; (5) management of alternative transport and parking; (6) enforcement; and (7) institutional and political support. These types of barriers are certainly not unique to these two cities. It is very probable that similar issues are encountered in other Global North and Global South cities. It is clear that political, institutional and social barriers are more significant than technical and financial barriers. A dominating car culture is responsible for the general lack of commitment to pedestrianization.

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Tea is a popular drink with refreshing and functional properties. Bud, 1st leaf, and 2nd leaf of five varieties of tea clones (Gumti Takda-78, Ambari, Chiniya, and Tinali, which are popular in tea plantation area of Nepal) were collected and used for preparing green and orthodox black tea to study antioxidant activity, phytochemicals profile, chemical content, and sensory parameters. One or two leaves were hand-plucked from each bush to get a sample of about 100 leaves and processed for green and orthodox black tea for different clones of tea plants. Phytochemicals, antioxidant activity, and caffeine content were found higher in bud followed by 1st leaf and 2nd leaf for all clones of tea plants. Both types of tea (green and black) from Gumti were significantly (p<0.05) higher having tannin content, flavonoid content, total polyphenol content, caffeine content, and IC50 value of 49.15 and 36.23 (mg GAE/g dry extract), 358.9 and 350.4 (mg QE/g dry extract), 590.5 and 570 (mg GAE/g dry extract), 2.85 and 2.94%, and 45.15 & 51.88 μg/mL, respectively. Green and orthodox tea from Takda-78 was found higher in caffeine content and the least in Tinali for both types of tea. Moisture, water extract, total ash, acid-insoluble ash, and crude fiber content in tea (green and black) from Gumti were found to be 5.4% & 5.37%, 65.89% & 71.46%, 5.524% & 6.52%, 0.46% & 0.57%, and 7.96% & 10.27%, respectively. The ratio of theaflavin and thearubigin (TF : TR) was found 1 : 8.61, 1 : 9.36, 1 : 9.70, 1 : 12.87, and 1 : 6.36 in Takda-78, Ambari, Gumti, Chiniya, and Tinali respectively. The total quality score in green tea (85.13%) and black tea (85.78%) from Gumti was significantly higher than others. Phytochemicals and antioxidant properties of green tea were significantly (p<0.05) higher than those of orthodox black tea for all clones of tea plant. This study suggests Gumti variety to be used in green and orthodox black tea processing for higher phytochemical, chemical, sensory quality, and antioxidant activity.