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    1. A room with a viewpoint: using social norms to motivate environmental conservation in hotels

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    2. Carbon credits face distance between science and practice

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    3. Co-op link to sustainability: NCFC study shows "farmer-owned" message resonates with consumers on environment

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    7. Testing the assertion that "local food is best:" the challenges of an evidence-based approach

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    8. The potential for competitive and healthy food chains of benefit to the countryside

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