This menu contains a variety of dishes including stuffed chicken with barbecue sauce, spaghetti aglio e olio, glazed carrots and broccoli, sauteed cabbage, canapes, curried chicken, fruit tarts, cheesecake, and crepes.
This menu document provides options for starters, main dishes, and sweets for a catering event. Starters include Laotion style turkey eggrolls, French onion soup, and banh bao. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Sweets consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. Customers can also make suggestions for additional menu items. Pricing depends on ingredient costs.
This document provides a menu for a catering event that includes options for starters, main dishes, and sweets. The starters section features LAOTION style turkey vegetable eggrolls, French onion soup, and banh bao dumplings. The main dishes section lists chicken pot pie, baked ziti in various styles, chicken satay, and fried rice with optional shrimp. The sweets section provides dessert options like red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, and various cookies. The menu notes that requests can be made for dishes not listed.
The menu provides appetizer, main dish, and dessert options for a catering event. Appetizers include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Desserts consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. The menu notes that other options can be accommodated upon request.
The document is a menu for an event featuring appetizers, main dishes, and desserts. Appetizer options include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti with meatball or sausage options, chicken satay, and fried rice that can include shrimp. Desserts include red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake.
The document advertises theme dinners taking place at Caf辿 Laura on March 28th and April 25th from 5:30 PM to 7:30 PM. The dinners will feature takes on classic comfort foods like meatloaf, but with unique seasonal accents. Guests can enjoy starters, salads, main dishes and desserts while experiencing a culinary adventure organized by HRIM students. BYOB is allowed with certain drink limits.
The document is a menu for Valentine's Day 2010 that includes 5 appetizer options, 3 entree options, an artisanal cheese bite, and 2 dessert options. Dishes include white asparagus and lemongrass soup, local Carlsbad oysters, Harry's berries strawberry salad, cocoa-crusted yellowtail, blackened Scottish salmon, mushroom-crusted Wagyu beef, and smoked Sonoma chicken breast. Desserts are a Valrhona dark chocolate coral cake and a yogurt vanilla sponge cake. The prix fixe menu is $95 per person or $135 with wine pairings.
Mimz Mediterranean Restaurant offers a 3-course set menu daily from 12noon to 7pm for 17.50 euro. The set menu includes a starter, main course, and dessert. Starters include chicken liver parfait, mushrooms with a poached egg, king prawns with Thai salad, ham hock with piccalilli, and crispy fried goats cheese. Main courses consist of fish pie, onion and artichoke tart, corn fed chicken, lamb with black olive crust, and salt beef. Dessert options are apple crumble, grilled pineapple, creme brulee, and lemon tart.
This document provides a menu for a Romanian meal including soups like perisoare ciorba and cartofi ciorba, main dishes like mititei cu cartofi prajiti and friptura de porc cu orez, stuffed vegetables like sarmale cu costita de porc and ardei umpluti, and desserts like cozonac cu nuca and amandine. The menu concludes by wishing the reader a good appetite.
The document advertises theme dinners taking place at Caf辿 Laura on March 28th and April 25th from 5:30 PM to 7:30 PM. The dinners are organized by Penn State's Hotel, Restaurant & Institutional Management students and will feature a unique culinary adventure serving updated versions of classic dishes like meatloaf. Guests can experience starter foods, main courses, sides, and desserts with options including bison meatloaf, corvina fish, and a blueberry basil goat cheese pie.
This document is a kids menu from a restaurant listing various meal and snack options for children with calorie counts. The menu includes options like smoked eel and salmon rolls, chicken noodle soup, mini burgers, chicken skewers, dumplings, quesadillas, pancakes, chicken nuggets, and ice cream. All items provide a choice of dressings and range in calories from 49 to 410. The document also lists prices in rubles and provides a website for more nutritional information.
This menu outlines the weekly meal options available from Monday 29th October to Friday 2nd November, including main dish and side options for lunch and dinner each day. Highlights include shepherd's pie on Tuesday, roast beef and Yorkshire pudding on Wednesday, Chinese chicken and noodles on Thursday, and fish fingers or deep fried haddock on Friday. A variety of vegetables, starches, and desserts are available each day.
The document announces a family gathering at the Muleskinners DFAC on January 25th from 1700 to 1830. Family members of E4 and below will pay $3.95 for the meal while meal card holders can eat for free. The menu will include stuffed fish, roast pork, rotisserie chicken, mac and cheese, fried rice, and various sides.
The document lists various food and dining related items including ice cream, cones, mashed potatoes, pasta, sauce, napkins, pepper, waiter, waitress, main dish and grocery store. It does not provide additional context or connection between the listed terms.
Anolini or cappelletti are a traditional Christmas dish from Parma, Italy. They are pasta pockets filled with a meat-based ragu sauce. To make the filling, meat and vegetables are cooked in butter with wine and broth to create a rich, long-cooked ragu. This filling is then combined with breadcrumbs, cheese, and eggs. For the dough, flour, eggs, salt and water are kneaded together and rolled thin. The filling is placed in rows on the dough and covered, then cut into rounds. The anolini are boiled and served in broth with more cheese.
This document lists various fruit tarts for sale including a raspberry crunchy tart weighing 950 grams, a cherries tart weighing 400 grams, an apple tart with a crunchy cover weighing 500 grams, a berries tart weighing 950 grams, and a lemon and meringue tart weighing 550 grams.
This menu lists 5 courses that will be served at an event: 1) an amuse-bouche of goat cheese and candied bacon spread served with crostini and truffle oil, 2) an English cheddar soup, 3) 3 slider options with different meat and cheese toppings and accompaniments paired with various beers, and 4) a dessert vanilla bean shake.
Almarani Catering offers a Curly Pesto dish consisting of curly pasta, zucchinis, roasted chicken and a pesto cream sauce served with parsley and garlic bread for $10 per plate.
The document provides the menu for a business lunch from 12:00-17:00, which includes a homemade bread, first course, and hot drink with any main course. The first course options include soup of the day, green salad, eggplant dip, mushroom basket, and chicken liver options. The main courses range from 75-99 NIS and include pasta, chicken, steak, fish, and lamb dishes.
Restaurant Martin in Shanghai offers lunch sets that include an appetizer, main course, and dessert along with a coffee or tea. The sets range in price from 198 to 278 yuan depending on the number of items selected. The menu lists appetizer options like mixed salad, Iberian cold cuts, and cod fish salad. Main courses include monkfish, turbot, sea bass, pork chop, beef tenderloin, and lamb chop served with a side of vegetables, mashed potato, or fried green peppers. Dessert choices consist of frozen celery with mango, cheese cake foam with biscuit, and carrot cream with vanilla and olive oil.
The document provides instructions for making a two serving shrimp and egg dish. It lists the necessary utensils of a frying pan, fork, and plate. The ingredients include 2 eggs, 100g of prawns, parsley, and oil. The cooking instructions state to boil the prawns for 10 minutes, drain and peel them, then add the prawns, beaten eggs, salt, and parsley to a hot frying pan with olive oil. The mixture is cooked until set and flipped once. The document also lists several European countries and provides the name of the student and class who made it.
This document is a catering menu from Pepperonata, a company specializing in private functions and business catering. The menu includes options for gourmet salads, sandwiches and baguettes, finger foods, and desserts. A variety of options are provided under each category with accompanying prices. Catering services such as chefs and wait staff can also be provided for functions.
The document describes a traditional Colombian festival featuring a parade with carriages, live music, dancing, and sampling of regional foods such as envigado sausage, bandeja paisa dish of meat and vegetables, sancocho soup, patacones with hogao sauce, quesito cheese, chorizo sausage, morcilla blood sausage, and traditional desserts.
This document is a seasonal menu for a restaurant offering 2 or 3 course meals on different days of the week at varying prices. On Sundays through Thursdays customers can choose between a 2 course meal for 贈14.95 or a 3 course meal for 贈17.50. On Fridays only a 3 course meal is available for 贈22.50 and Saturdays are also 3 courses for 贈24.50. The menu lists starter, main, and dessert options including soups, fishcakes, chicken, beef, cod, and desserts like sticky toffee pudding and brownies.
This grocery list contains a variety of food items including biscuits, chicken sausage, bread and buns, butter, fish, carrots, grapes, cheese and pears.
This document outlines the design process for an electronic magazine called "Reveal" targeted at teenagers and young musicians. The initial designs were drafted by hand and then digitized in Adobe Photoshop and Illustrator. Mockups show featured article previews and evolving cover designs, from a template image to the final design incorporating abstract graphics and images related to the music topic.
El documento presenta el plan de estudios para la tercera semana de agosto en la asignatura de Ecolog鱈a Humana. Los contenidos tem叩ticos incluyen la justicia, expresiones de justicia, justicia y paz, problemas ambientales, la familia y los valores sociales. El cronograma detalla varias actividades de aprendizaje como un proyecto 辿tico, socializaciones, autoevaluaciones y ex叩menes que tendr叩n lugar entre septiembre y noviembre.
Como elaborar-un-proyecto-de-vida (2) - copiagenetuto
油
El documento proporciona orientaci坦n sobre c坦mo elaborar un proyecto de vida. Explica que este debe considerar factores como el entorno y conocimiento propio de la persona, la b炭squeda de informaci坦n, y la flexibilidad para adaptarse a los cambios. Tambi辿n destaca la importancia de definir un proyecto de vida para poder defender los propios intereses y formar un car叩cter menos vulnerable a los factores externos.
Mimz Mediterranean Restaurant offers a 3-course set menu daily from 12noon to 7pm for 17.50 euro. The set menu includes a starter, main course, and dessert. Starters include chicken liver parfait, mushrooms with a poached egg, king prawns with Thai salad, ham hock with piccalilli, and crispy fried goats cheese. Main courses consist of fish pie, onion and artichoke tart, corn fed chicken, lamb with black olive crust, and salt beef. Dessert options are apple crumble, grilled pineapple, creme brulee, and lemon tart.
This document provides a menu for a Romanian meal including soups like perisoare ciorba and cartofi ciorba, main dishes like mititei cu cartofi prajiti and friptura de porc cu orez, stuffed vegetables like sarmale cu costita de porc and ardei umpluti, and desserts like cozonac cu nuca and amandine. The menu concludes by wishing the reader a good appetite.
The document advertises theme dinners taking place at Caf辿 Laura on March 28th and April 25th from 5:30 PM to 7:30 PM. The dinners are organized by Penn State's Hotel, Restaurant & Institutional Management students and will feature a unique culinary adventure serving updated versions of classic dishes like meatloaf. Guests can experience starter foods, main courses, sides, and desserts with options including bison meatloaf, corvina fish, and a blueberry basil goat cheese pie.
This document is a kids menu from a restaurant listing various meal and snack options for children with calorie counts. The menu includes options like smoked eel and salmon rolls, chicken noodle soup, mini burgers, chicken skewers, dumplings, quesadillas, pancakes, chicken nuggets, and ice cream. All items provide a choice of dressings and range in calories from 49 to 410. The document also lists prices in rubles and provides a website for more nutritional information.
This menu outlines the weekly meal options available from Monday 29th October to Friday 2nd November, including main dish and side options for lunch and dinner each day. Highlights include shepherd's pie on Tuesday, roast beef and Yorkshire pudding on Wednesday, Chinese chicken and noodles on Thursday, and fish fingers or deep fried haddock on Friday. A variety of vegetables, starches, and desserts are available each day.
The document announces a family gathering at the Muleskinners DFAC on January 25th from 1700 to 1830. Family members of E4 and below will pay $3.95 for the meal while meal card holders can eat for free. The menu will include stuffed fish, roast pork, rotisserie chicken, mac and cheese, fried rice, and various sides.
The document lists various food and dining related items including ice cream, cones, mashed potatoes, pasta, sauce, napkins, pepper, waiter, waitress, main dish and grocery store. It does not provide additional context or connection between the listed terms.
Anolini or cappelletti are a traditional Christmas dish from Parma, Italy. They are pasta pockets filled with a meat-based ragu sauce. To make the filling, meat and vegetables are cooked in butter with wine and broth to create a rich, long-cooked ragu. This filling is then combined with breadcrumbs, cheese, and eggs. For the dough, flour, eggs, salt and water are kneaded together and rolled thin. The filling is placed in rows on the dough and covered, then cut into rounds. The anolini are boiled and served in broth with more cheese.
This document lists various fruit tarts for sale including a raspberry crunchy tart weighing 950 grams, a cherries tart weighing 400 grams, an apple tart with a crunchy cover weighing 500 grams, a berries tart weighing 950 grams, and a lemon and meringue tart weighing 550 grams.
This menu lists 5 courses that will be served at an event: 1) an amuse-bouche of goat cheese and candied bacon spread served with crostini and truffle oil, 2) an English cheddar soup, 3) 3 slider options with different meat and cheese toppings and accompaniments paired with various beers, and 4) a dessert vanilla bean shake.
Almarani Catering offers a Curly Pesto dish consisting of curly pasta, zucchinis, roasted chicken and a pesto cream sauce served with parsley and garlic bread for $10 per plate.
The document provides the menu for a business lunch from 12:00-17:00, which includes a homemade bread, first course, and hot drink with any main course. The first course options include soup of the day, green salad, eggplant dip, mushroom basket, and chicken liver options. The main courses range from 75-99 NIS and include pasta, chicken, steak, fish, and lamb dishes.
Restaurant Martin in Shanghai offers lunch sets that include an appetizer, main course, and dessert along with a coffee or tea. The sets range in price from 198 to 278 yuan depending on the number of items selected. The menu lists appetizer options like mixed salad, Iberian cold cuts, and cod fish salad. Main courses include monkfish, turbot, sea bass, pork chop, beef tenderloin, and lamb chop served with a side of vegetables, mashed potato, or fried green peppers. Dessert choices consist of frozen celery with mango, cheese cake foam with biscuit, and carrot cream with vanilla and olive oil.
The document provides instructions for making a two serving shrimp and egg dish. It lists the necessary utensils of a frying pan, fork, and plate. The ingredients include 2 eggs, 100g of prawns, parsley, and oil. The cooking instructions state to boil the prawns for 10 minutes, drain and peel them, then add the prawns, beaten eggs, salt, and parsley to a hot frying pan with olive oil. The mixture is cooked until set and flipped once. The document also lists several European countries and provides the name of the student and class who made it.
This document is a catering menu from Pepperonata, a company specializing in private functions and business catering. The menu includes options for gourmet salads, sandwiches and baguettes, finger foods, and desserts. A variety of options are provided under each category with accompanying prices. Catering services such as chefs and wait staff can also be provided for functions.
The document describes a traditional Colombian festival featuring a parade with carriages, live music, dancing, and sampling of regional foods such as envigado sausage, bandeja paisa dish of meat and vegetables, sancocho soup, patacones with hogao sauce, quesito cheese, chorizo sausage, morcilla blood sausage, and traditional desserts.
This document is a seasonal menu for a restaurant offering 2 or 3 course meals on different days of the week at varying prices. On Sundays through Thursdays customers can choose between a 2 course meal for 贈14.95 or a 3 course meal for 贈17.50. On Fridays only a 3 course meal is available for 贈22.50 and Saturdays are also 3 courses for 贈24.50. The menu lists starter, main, and dessert options including soups, fishcakes, chicken, beef, cod, and desserts like sticky toffee pudding and brownies.
This grocery list contains a variety of food items including biscuits, chicken sausage, bread and buns, butter, fish, carrots, grapes, cheese and pears.
This document outlines the design process for an electronic magazine called "Reveal" targeted at teenagers and young musicians. The initial designs were drafted by hand and then digitized in Adobe Photoshop and Illustrator. Mockups show featured article previews and evolving cover designs, from a template image to the final design incorporating abstract graphics and images related to the music topic.
El documento presenta el plan de estudios para la tercera semana de agosto en la asignatura de Ecolog鱈a Humana. Los contenidos tem叩ticos incluyen la justicia, expresiones de justicia, justicia y paz, problemas ambientales, la familia y los valores sociales. El cronograma detalla varias actividades de aprendizaje como un proyecto 辿tico, socializaciones, autoevaluaciones y ex叩menes que tendr叩n lugar entre septiembre y noviembre.
Como elaborar-un-proyecto-de-vida (2) - copiagenetuto
油
El documento proporciona orientaci坦n sobre c坦mo elaborar un proyecto de vida. Explica que este debe considerar factores como el entorno y conocimiento propio de la persona, la b炭squeda de informaci坦n, y la flexibilidad para adaptarse a los cambios. Tambi辿n destaca la importancia de definir un proyecto de vida para poder defender los propios intereses y formar un car叩cter menos vulnerable a los factores externos.
El documento define la fauna como el conjunto de especies animales que habitan en una regi坦n geogr叩fica o per鱈odo geol坦gico. La fauna silvestre se refiere a organismos animales terrestres y acu叩ticos no domesticados o que han regresado a su estado salvaje. El t辿rmino "salvaje" describe seres vivos con un estilo de vida alejado de la civilizaci坦n humana o no domesticados.
Este documento describe los conceptos fundamentales de la memoria, incluyendo las clasificaciones de memoria a corto y largo plazo, memoria declarativa e impl鱈cita, y las fases del proceso de memoria. Tambi辿n explica los modelos de memoria basados en guiones y paquetes de organizaci坦n de memoria, y c坦mo estos permiten que la memoria sea tanto constructiva como reconstructiva.
El documento habla sobre conceptos b叩sicos de bases de datos en Access como elegir el nombre y ubicaci坦n de una base de datos, guardar cambios, los tipos de archivos ACCDB y MDB, y elementos como tablas, consultas, formularios y macros. Tambi辿n cubre temas como abrir una base de datos existente, navegar entre bases recientes, y los efectos de mover una base de datos de carpeta.
Kerajaan Demak didirikan pada awal abad ke-16 oleh Raden Patah dan menjadi pusat penyebaran agama Islam di Jawa. Kerajaan ini memiliki angkatan laut yang kuat di bawah pimpinan Adipati Unus dan mencapai puncak kejayaannya di bawah Sultan Trenggono, meluas hingga Kalimantan dan Sumatra. Pelabuhan Demak berkembang menjadi pusat perdagangan internasional untuk komoditas seperti beras. Wali Sanga
William Brennan, Ed.D Keynote Address- Technology and Learning in PerspectiveWilliam Brennan, Ed.D.
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This exciting presentation really engages the audience (whether student, parent or teacher) in thinking about learning in this New Age of Networked Intelligence.
Analisis del comportamiento organizacional de la empresa power pointDIVISS Izquierdo
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La empresa Stock presenta problemas en su comportamiento organizacional como comunicaci坦n escrita en lugar de verbal, individualismo, gran distancia al poder, baja satisfacci坦n laboral y conflictos. Se recomienda enfocarse m叩s en las relaciones entre el personal, contratar especialistas en comportamiento organizacional y remover empleados problem叩ticos.
El documento proporciona informaci坦n sobre c坦mo cerrar Access 2010 y utilizar las diferentes barras y herramientas del programa. Se puede cerrar Access 2010 desde el men炭 Archivo, pulsando ALT + F4, o cerrando la base de datos actual. La cinta de opciones contiene las herramientas organizadas en pesta単as y grupos. La barra de estado muestra informaci坦n contextual en la parte inferior. La ayuda y documentaci坦n est叩n disponibles pulsando F1 o en el men炭 Archivo.
Mylar space blankets use a thermal reflective layer similar to space blankets backed by an emerald colored strengthening outer layer. This offers greater strength and warmth than a basic Mylar space blanket at the cost of increased bulk and weight.
Rencana pembelajaran ini membahas tentang ekosistem, termasuk ekosistem darat, akuatik, dan buatan. Peserta didik diajak mengamati ciri-ciri setiap ekosistem dan membedakan perbedaan antara ketiganya. Materi ini akan disampaikan lewat ceramah, pengamatan, dan diskusi selama satu pertemuan berdurasi 1 jam 45 menit.
Breakout session Tuesday, February 11 at 1:30 p.m.
Precision Farming with Smart Soil Insights: How Advanced Soil Profiling Enhances Farm Economics and Ecology
Traditional soil analysis is limited in scope and insight. Breakthroughs with in-field sensors and in-lab analytics provide a complete soil profile to help maximize yield and minimize impact.
Speaker: Kiana Sinner, Thurston Conservation District
VENTILATION SYSTEM IN ANIMAL HOUSE
WHY DO WE need VENTILATION?
To keep Air movement
To keep cooling
To keep control relative humidity
To improve air quality for confined animals.
Air distribution
To remove moisture, gases, dust, odors and pathogens
For livestock productivity.
To limit carbon dioxide & methane buildup.
This presentation explores the role of recalcitrant halocarbons in environmental microbiology, focusing on their persistence in ecosystems and the challenges they pose to microbial degradation. It covers the mechanisms by which certain halocarbons resist breakdown, their impact on soil and water quality, and the strategies employed by microbes to metabolize these stubborn compounds. The presentation also highlights current research, environmental concerns, and potential solutions for managing halocarbon contamination in various ecosystems. Ideal for students, researchers, and environmental professionals.
Improving castor (Ricinus communis) productivity through different sowing sch...Open Access Research Paper
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Field experiment was conducted at Tapioca and Castor Research Station during 2014 -15 on evaluation of different sowing schedules (August, September, October and November) and varieties/ hybrids (DCS -107, DCH 177, GCH 7 and YRCH 1) in castor. Among the sowing dates, sowing of castor at 2nd fortnight of August has recorded significantly higher kernel yield (705.8kg/ha) followed by September (497.0kg/ha) over October and November sown plots due to deficit in rainfall. Among the varieties/hybrids tested GCH7 has recorded significantly higher mean kernel yield (597.7kg/ha) in all dates of sowing over other genotypes. GCH7 and DCH 177 have recorded significantly higher kernel yield by taking sowing during 2nd fortnight of August (1046 and 927.6kg/ha).
Comparative study of foliar application of various beer products and sakkara ...Open Access Research Paper
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Cucumber (Cucumis sativus) is an important vegetable crop in the tropics. Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials. Sakkara, Sri Lankan name for jiggery made by sugar cane stem extract. Sakkara Brewing (SBr) is also an intricate process like beer. It has reported that foliar application of beer and SBr resulted in significant growth stimulation in plants. The objectives of the present study were to compare the effects of five commercially available beer products and SBr on growth, flowering and fruit setting of cucumber plants. The study was conducted at farmers poly tunnel in a Completely Randomize Design with seven treatments randomized in five replicates. The treatments were T1 Carlsberg Special Brew (8.8% Ethanol), T2 Carlsberg (4.8% Ethanol), T3 Lion Strong (8.8% Ethanol), T4 Lion Stout (8.8% Ethanol), T5- Lion Larger (4.8% Ethanol), T6 SBr (2.2% ethanol, 4% methanol, 2.4 x 104 yeast cells per 1mm3 and PH= 3.36) and T7 Control (without spraying). Plants were established in pots and standard crop management practices were done. Products were sprayed to the seedlings 15 days after sowing and continued 6 times at 10 days intervals. Measurements were taken on growth, flowering and Fruit setting stages. The higher values of plant growth, reproductive and yield parameters were observed in beer and SBr applied treatments compared to control. SBr is very low cost product compared to commercially available beer. So, it can be recommended for vegetable cultivation as economically feasible and eco-friendly organic product.
Kamil Pyciak, A Name Making Waves in the Digital Worldkamilpyciakinfo1
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Kamil Pyciak, based in the USA, is a passionate explorer and nature lover who connects with a Polish audience through an international platform. Surrounded by Americas breathtaking landscapes, he ventures into national parks, capturing the essence of the wilderness through his lens. Despite being miles away from Poland, Kamils digital presence transcends borders, uniting a global community of outdoor enthusiasts. Through striking photography and engaging storytelling, he fosters a shared admiration for nature, proving that the love for the great outdoors is a universal language that brings people together across continents.
Day 2 Seminar Local Government Reorganisation and Planning Seminar_web.pptxmhutttch
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Prepare for the impact of devolution and local government reorganisation! This workshop explores how these changes will affect planning and how local authorities can adapt smoothly. Hear insights from those in newly formed and combined authorities
Governance of seabed integrity in the Baltic Seapermagoveu
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Seabed integrity depends on the health and wellbeing of benthic habitats found on the seafloor. These habitats include geological and biological components that are constantly pressured by human activities e.g. dredging, bottom trawling.
PERMAGOV analysis of governance arrangements shows that the availability of knowledge is an essential enabler for seabed governance. Missing knowledge about the locations and extent of benthic habitat types, impacts of bottom trawling, cumulative impacts of activities, and the recovery potential of habitats hamper seabed governance.
Setting threshold values can support seabed governance by providing concrete quantified targets for seabed protection and legal depth for the enforcement of the MSFD.