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Oysters provide multiple ecological services that combat climate change, including sequestering carbon in their shells and protecting coastal carbon sinks like mangroves and seagrasses by acting as natural breakwaters. They improve ocean health by filtering up to 50 gallons of water daily, which enhances the ocean's overall capacity to absorb CO2. Additionally, oyster reefs support biodiversity by creating marine habitats and offer a low-impact, nutritious protein source that does not require external feed or pollute the environment.

The Flood Green Guide, published by WWF International, advocates for an Integrated Flood Management (IFM) approach that prioritizes non-structural methods and combines 'soft' (nature-based) and 'hard' (engineered) structural interventions. It provides a five-stage project cycle—preliminary analysis, method identification, selection and design, operation and monitoring, and project evaluation—to help local managers reduce flood risk. The guide details various techniques, from upper watershed restoration and constructed wetlands to engineered drainage and land-use zoning, while emphasizing the importance of gender analysis, community engagement, and the specific challenges of urban flooding, such as the urban heat island effect and land subsidence.

The document outlines a comprehensive framework for hotels to reduce food waste through a 'prevention-first' mindset. It advocates for the creation of a cross-functional Food Waste Management Task Force to oversee separation and measurement schemes, staff training, and the implementation of waste-reducing menus. The guide provides specific operational tactics for the 'flow of food'—planning, handling, and serving—and offers a roadmap for establishing food donation partnerships and organic waste diversion programs to reduce environmental impacts and operational costs.