The eco-friendly management in the hotel industry is a practice of operating hotels through green technology. The hotel that uses the resources wisely; reduces the consumption of water and energy; produces minimum waste and recycles the waste;and has less impact on the environment is termed as a Green Hotel. The green hotels are aimed to save resources; reduce pollution and operating cost; increase profit margins; and support the Ecotourism. The ecotourism relies on unpolluted natural environment which in turn contributes for the country's economy. This paper focuses on the green technology to be practiced in hotel industry for the environmental sustainability. The implementation of energy and water conservation projects, zero waste approach and management of solid waste disposal are the key factors of the sustainable development. The primary energy technologies recommended for the hoteliers are the lighting systems; heating, ventilation and air-conditioning systems (HV AC); variable speed drives; and energy management systems. To reduce the consumption of water the hoteliers should install low flow shower heads, sensor activated kitchen taps, and drainage barriers around pools; replace all toilets with ultra-flow toilets; switch from water cooled to air-cooled ice machines; use AAA rated front loading washing machines; and consider alternative sources of garden watering such as rainwater, treated grey water and cooling tower effluent. The hotel staff should be trained to collect the recyclable materials from the hotel waste stream through recycling program. The in situ composting and biomethanation are the best practices of managing the waste generated by the hotels.

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Aim: Healthy diet is essential for adolescents to meet the nutritional demands of the growing body. Poor dietary habits jeopardize health and affect the ability to learn, concentrate and perform in school. The aim of this study was to analyze the eating habits of teenagers (13-19 years of age) in the urban and peri-urban schools of the Eastern Highlands Province of Papua New Guinea in order to determine the food frequency and quality of daily diet intake. Methodology: A self-administered questionnaire consisted of 58 items on the demographic characteristics, dietary habits and food frequency was distributed to teenagers in the schools. Out of 540 questionnaires issued 512 received in which 446 were completed giving a response rate of 87 percent. The collected data was analyzed using Statistical Package for Social Sciences (SPSS version 19.0). The frequency and descriptive analysis were included in the data analysis. Results: A majority of (58%) adolescents had breakfast daily. The lunch was regular among (48%) adolescents. All respondents (100%) had dinner regularly. About 33% adolescents had energy yielding foods thrice, 42.4% had body building foods once, 28.7% had 3 fruits, and 5.2% had five vegetables a day. Conclusion: A high number of adolescents were irregular in eating breakfast, mid-morning snack and lunch. This study recommended adolescents to have three balanced meals and 3 snacks regularly and advised schools to administer Nutrition Education classes. Limitation of this study was the quantity of food consumed daily not assessed which may be considered by future study.

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Krishi Vigyan Kendras or Farm Science Centres have been established by the Indian Council of Agricultural Research in all districts of Tamil Nadu. The trust areas of KVKs are refinement and demonstration of technologies, and training of farmers, farm women, rural youth and extension functionaries. Imparting trainings in agriculture and allied fields for the rural youth is one of its mandates. Effective training is considered as an important factor in determining the efficiency of an organization which depends upon the capability of its trainees. For training evaluation to be truly effective, the training and development itself must be appropriate for the person and the situation. Even though evaluation is listed at the last phase, evaluation actually happens during all the phases. It is used during the training process to evaluate the training process itself. Value addition in agriculture predominantly offers a means to increase, rejuvenate and stabilize farm income. The results exemplified the effectiveness of tomato value addition training in terms of content of the training programme, time allotted for the course, quality of the material provided, instructors knowledge about the subject, illustration by practical examples, mode of presentation, communication skills, and interaction of the trainer with the trainee. Moreover, the findings of the study conclude education level, innovativeness and attitude towards value addition are contributing factors for improving the positive impact of training.