Velarde Community Ditch Study; Draft Environmental Assessment (EA) B1; Final Environmental Assessment (EA), Finding of No Significant Impact (FONSI) B2, Velarde Community Ditch Project Phase III(Three) (Ditch Rehabilitation) (March 1988) PDF Download
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Author:
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Category :
Languages : en
Pages : 122
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Author:
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ISBN:
Category :
Languages : en
Pages : 122
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Author:
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Category :
Languages : en
Pages : 0
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Author:
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ISBN:
Category :
Languages : en
Pages : 82
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Author: New Mexico. State Engineer Office
Publisher:
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Category : Public works
Languages : en
Pages : 98
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Includes the annual report of the Water Resources Division, 1979/80; of the Interstate Stream Commission, 1994/95-
Author: Frank E. Wozniak
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 220
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This publication reviews both published and unpublished sources on Puebloan, Hispanic, and AngloAmerican irrigation systems in the Rio Grande Valley. Settlement patterns and Spanish and Mexican land grants in the valley are also discussed. The volume includes an annotated bibliography.
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Category : Forests and forestry
Languages : en
Pages : 222
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Category :
Languages : en
Pages : 76
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Author: New Mexico. State Engineer Office
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Category : New Mexico
Languages : en
Pages : 114
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Author: Stefan Gössling
Publisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 406
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This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author:
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Category : Environmental impact analysis
Languages : en
Pages : 338
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