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This section is meant to give readers an insight into the emerging field of nanotechnologies and risk regulation. It informs and updates readers on the latest European and international developments in nanotechnologies and risk regulation across different sectors (e.g., chemicals, food, cosmetics, pharmaceuticals) and policy areas (e.g., environmental protection, occupational health and consumer product, food and drug safety). The section analyzes how existing regulatory systems deal with new kinds of risks and reviews recent regulatory developments with a focus on how best to combine scientific freedom and technological progress with a responsible development and commercialization of nanotechnologies.

This report (Deliverable D2.7) refers to URBANWASTE Work Package 2, Task 2.8. Under this Task the current waste prevention and management practices in the URBANWASTE pilot cases are investigated and best practices coming from the EU context (focussing on touristic processes) are identified. This document shall support the selection of innovative strategies to be carried out within Work Package WP 4. A comparative policy review of national waste management strategies and targets in the European Union (EU) showed that there is no separate field of policies and instruments for waste generated by tourism neither on European level nor on the national level of EU member states. The identified waste prevention and management strategies already existing in the URBANWASTE pilot cities as well as international best practice examples can be allocated to well-known policy instruments mainly based on information and awareness building as well as provision of infrastructure (e.g. bins for separate collection of food waste). But also regulatory instruments (e.g. ban of plastic bags), economic instruments and voluntary agreements (e.g. use of returnable containers) could be identified. Both, existing waste management and prevention practices in pilot cities as well as international best practices focus on nutrition of tourists. Most measures deal with food waste prevention as well as food waste management. The low-waste organisation of events and the promotion of re-use activities were also identified to be promising topics to reduce tourist waste generation. The promotion of resource consciousness in procurement amongst tourist accommodation establishments as well as food and beverage providers for tourists is another positive example identified. Most identified international best practice examples connected to tourist waste management refer to eco labelling and connected guidelines. The hotel industry can considerably reduce their waste generation by implementing and following a waste management system. One interesting ...