
On 29 April 2021, the Global Landscapes Forum will host a webinar on "How Restoration Can Support a Healthy Climate, Economy and Planet".
On April 28, 2021 at 13:00 - 14:00 CET, the Organisation for Economic Co-operation and Development (OECD) is holding a webinar Launch of OECD report: "The Economic Benefits of Air Quality Improvements in Arctic Council Countries".
On 28 April 2021, OECD is hosting a webinar on "Building a Gender-Equal Recovery".

On 28 April, UN DESA is hosting a webinar on "Imagining the Carbon-neutral Future: Tranformations in Energy and Transport".

On 28 April 2021, Working Group III (WG III) of the Intergovernmental Panel on Climate Change (IPCC), the RFF-CMCC European Institute on Economics and the Environment (EIEE) and the Euro-Mediterranean Center on Climate Change (CMCC) are hosting a webinar on "Climate change and our future - Driving the transition".

On 27 April 2021 at 16:00 CET (10:00 EST), IDB is hosting a webinar on "IDB Green Bonds Transparency Platform Launch".

This webinar showcases three sustainable infrastructure case studies from Saint Lucia, Singapore Zimbabwe. These cases illustrate three corresponding principles from the UNEP publication, Integrated Approaches in Action: A Companion to the International Good Practice Principles for Sustainable Infrastructure.

On 26 April 2021 at 16:00 (CET), the Organisation for Economic Co-operation and Development (OECD), Federal Institute for Geosciences and Natural Resources (BGR) and the German Environment Agency (UBA) are hosting a webinar on 'OECD Practical Tool on Environmental Due Diligence in Mineral Supply Chains'.
On 26 April 2021 at 14:00 - 15:30 CEST, UNCTAD and One Planet Network are holding a webinar - "What’s behind the deal? Innovative trade tools to increase the sustainability and transparency of global value chains".

On April 26, 2021 the Future Food Institute and the Food and Agriculture of the United Nations hosted their "Food for Earth 2021" webinar. How can we communicate sustainability efficiently, in a way that is perceived and consciously assimilated by consumers? How can we make a dish more appealing? How does...