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"Actuarial Principles: Lifetables and Mortality Models explores the core of actuarial science: the study of mortality and other risks and applications. Including the CT4 and CT5 UK courses, but applicable to a global audience, this work lightly covers the mathematical and theoretical background of the subject to focus on real life practice. It offers a brief history of the field, why actuarial notation has become universal, and how theory can be applied to many situations. Uniquely covering both life contingency risks and survival models, the text provides numerous exercises (and their solutions), along with complete self-contained real-world assignments. Key Features: Provides detailed coverage of life contingency risks and survival models. Presents self-contained chapters with coverage of key topics from both practitioner and theoretical viewpoints. Includes numerous real world exercises that are accompanied by enlightening solutions. Covers useful background information on how and why the subject has evolved and developed."--Provided by publisher.

Insurance --- Mathematics. --- Business mathematics --- Actuarial science --- Actuaries. --- Mortality --- Life tables --- Mortality tables --- Mathematicians --- Life Tables

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Input-output analysis. --- International trade --- Econometric models. --- Interindustry economics --- Economics, Mathematical --- National income --- Input-output tables --- Accounting

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Currently, water and energy are among the world biggest challenges. All countries working on increasing industries and searching for progress need energy. Beside the limitation on the energy in the world, the aspect that has limited the use of energy is global warming. Fossil fuels are mostly used in the industries produce greenhouse gasses that cause trapping of the heat in the atmosphere and thus lead to temperatures rising and climate change. The importance of green energy is that it does not have the negative effect of fossil fuels and does not release carbon dioxide as the main greenhouse gas through combustion. This book contains some new studies about the production of renewable energies and applications of green technologies in various processes. The book is useful for researchers in the field of green technologies and also post-graduate students who are interested in expanding their knowledge of novel technologies and green fuels. It contains six chapters. In Chapter 1, a microbial fuel cell was studied and optimized. In Chapter 2, an autonomous model that can be used in cars and agriculture was reviewed. Chapter 3 studies the dehumidification capacity of water walls. Chapter 4 discusses the performance of conventional and unconventional single U-Tube pipe configurations. Chapter 5 studies the power generation table of 40 different locations in Oman. Finally, in Chapter 6 the role of renewable energy in south Asian countries is discussed.

acceptance --- AgTech startups --- autonomous --- robot --- TAM --- water wall --- falling water film --- relative humidity --- temperature --- condensation rate --- dehumidification --- vertical ground heat exchanger --- external fin --- thermal response test --- effective ground thermal conductivity --- carbon nanotube --- coulombic efficiency --- microbial fuel cell --- nanocomposite --- Pt --- lookup tables --- photovoltaic --- PVGIS --- solar --- Oman --- health expenditures --- CO2 emissions --- renewable energy --- South Asian countries --- FMOLS

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According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally.

Humanities --- Social interaction --- fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input-output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen --- fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input-output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen

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According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally.

Humanities --- Social interaction --- fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input–output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen --- n/a --- environmentally extended input-output analysis