The preservation of cultural heritage has become an important component of government policies of the EU and, of course, Latvia. Along with the preservation of cultural heritage, the use of it is also important. The aim of the research is to choose the best scenario for the use of cultural heritage in developing rural tourism in Latvia. The paper focuses on the problem of use of cultural heritage in the rural tourism development. The paper defined three scenarios for the use of cultural heritage in developing rural tourism: the initiative of entrepreneurs, public organisations and residents; the programme funded by national and regional institutions; the EU fund for the preservation of cultural heritage. A decision on the choice of the most appropriate scenario was made based on an expert decision-making method – the Analytic Hierarchy Process (AHP). Out of the three scenarios seven experts: rural craftsmen, a municipality vice leader, a civil servant from the Latvia Ministry of Finance, representatives from rural tourism organisations and the Association of Rural Female organisations, chose the third scenario – the EU fund for the preservation of cultural heritage.

Energy transition from the fossil fuel dominating to the one based on renewable energy sources (RES) takes acceleration with the internationally recognised need to stabilise the global warming. Therefore, there is a general consensus that the initiative of the wide use of RES is manifold in its nature making an impact not only on the environmental issues, but also adding to the so desired customer involvement and rural development as well. Rural dimension in reaching the EU targets should arguably be a priority as RES utilisation is decentralised in its nature. Despite the fact that EU with its main strategic documents gives a clear direction on RES utilisation through wider involvement of citizens, especially in rural places, there are certain grounds for stating that a current situation and future insights among EU Member States still differ. Lithuanian case was chosen to explore the sustainability gaps regarding the RES utilisation development in rural places. Literature review is employed to choose the most suitable way aiming to explore and evaluate the RES utilisation development in rural places regarding the sustainability issues. This article adds to understanding and evaluating the main obstacles of the well balanced RES utilisation development in rural places.

Sewage sludge is a specific bulky waste and its utilization is hampered by the presence of the environmentally dangerous contaminated substances in the composition presented mainly by heavy metals, pathogens and coagulants. At the same time sewage sludge may serve as a valuable biological raw material. Utilization of the sewage sludge is crucial environmental and economic challenge. Application of the pneumatic pulse method in the technology of dehydration and utilization of the sewage sludge may allow us to speed up the process of drying, reduce power consumption and capital investment, execute process of dehydration at lower temperatures and in less hazardous explosive conditions. Proposed solution is founded on the use of the compact equipment for dehydration and utilization, including pneumatic pulse drying method. For this purpose the pulser – an airflow feeder with required time intervals or pulses, was included in the technological process. In the process of the drying sewage sludge with the use of pneumatic pulse, there is no need to spend all the energy on evaporation of the water molecules and this fact significantly reduces power consumption. Preliminary calculations, taking into account laboratory data, showed that proposed technology of drying sewage sludge allows to reduce power consumption by 25% upon receipt of the dry sludge. The aim of the study is development of sewage sludge dehydration technology for further utilization of design solutions using the pulse method.

One can reasonably argue that issues related to the increased use of renewable energy resources in the energy production processes in Latvia, are at the forefront and will remain there in the future. This relates to the aspect that Latvia is not rich in non-renewable energy resources (around 70% of total primary energy consumption in Latvia is ensured by import, which can lead to undesired effects in many areas), but at the same time, there are available renewable energy resources in Latvia, with an untapped potential to be recognized. In particular this applies to fuel wood, which is already (year 2012) the most important domestic fuel in Latvia. In this context it is important to emphasize that, according to the particular study results, if unexpected socio-economic developments do not take place, raw wood material resources required for different types of fuel wood production in Latvia should be available in the same amount as it is now if not more. As for increasing the amount of fuel wood use in Latvia, an enormous ‘potential’ can be seen in general use boiler houses, where there are currently no technological limitations to utilize this ‘potential’. General use cogeneration plants can be recognized as an even greater ‘potential’ for greater use of fuel wood in Latvia, but given the circumstances of energy supply in Latvia, the ‘potential’ is currently available on a very limited basis. At the same time it is important to note that both of these ‘potentials’ could be significantly reduced in the next few years.

In society, discussions occasionally raise whether current level of wood cutting in Latvia is not too high to maintain sustainable forest industry and biodiversity. Cutting volumes for the state owned forests are calculated based on the model whose aim is to even the timber stock of each tree species in a long term period. The wood resource extraction in the private forests takes place according to free market conditions and depending on market prices. Therefore amount of round wood delivered from private forests can shift in a large range. The research had two main tasks. First task was to survey primary wood processing companies in Latvia and gather information about their round wood processing volumes, how their processing volumes divides between softwoods and hardwoods, dimensions of round wood companies demand for production and assortment of produced materials. Second task was to evaluate round wood utilization balance in the territory of Latvia and estimate if current use of timber resources in Latvia corresponds to amounts that are sustainable. Research results showed that consumption of softwood timber in Latvia is close to maximum to perform sustainable forestry, but consumption of hardwoods is possible to increase at least by 20–25%. Survey of primary wood processing companies showed that round wood processing volumes in Latvia vary from 6 to 7 million m3 annually and that large enterprises, which count only for 4% from total number of primary wood processing entities, process two thirds from annual round wood volume in country.

In Lithuania, forests are managed by Lithuanian State Forest Enterprise, municipalities, ministries, etc. and private forest owners. About 50% of all forest land is State importance, privately owned forests cover 40% of forest land, and about 10% of forest land belongs to forests reserved for restitution. Forest management of private ownership force many challenges, because private forest owners are people, who have purchased or received the property after restitution, and often lacks knowledge about forest resources, its dynamics and sustainable forest management. As remote sensing is a valuable source for forest monitoring, because it provides periodic data on forest resource and condition status, these methods are gaining increased attention worldwide. In this context, more scientific efforts are made at developing remote sensing derived geo-spatial data services for sustainable forest management through a web service platform, which would integrate geo-information into daily decision making processes and operation for private forest owners. This article presents a review of privately owned forests’ statistics, questionnaire-based survey about GIS usage and demand for forest owners in Lithuania and links available sources of open geo-spatial data useful for sustainable forest management.

Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.

Lactobionic acid is a high value added compound industrially produced through energy intensive chemical synthesis, which uses costly metal catalysts, like gold and platinum. In the next years, biotechnological production of lactobionic acid can be supposed to take the full transition to the manufacturing stage. Productivity of lactobionic acid by microbial production can be affected by various factors – choice of microorganism and its concentration, supply of oxygen, temperature, substrate, cultivation method, pH and aeration rate. The aim was to review research findings for lactobionic acid production as well innovative and efficient technology solutions for self-costs reducing. Whey was recommended as a cheap and suitable substrate for the lactobionic acid production. Whey processing has been advised with Pseudonomas teatrolens in 28 °C and in pH 6 to 7 for yielding the highest productivity. The increasing commercial importance urges the progression of schemes for lactobionic acid biotechnological manufacturing.

In the fish processing sector, the further exploitation of by-products and wastes left after industrial production promotes sustainability of raw materials, access to added value and increased profitability, as well as contributes to environmental protection by reducing the volume of dumped products. Besides obvious value-added features, it also addresses the clear market demand dictated by prospects of the population growth. Given the limitations for further expansion of the husbandry sector, fish-based items available for human consumption represent a major avenue for coping with the pressing demands of increased population and enable the development of innovative food items of high nutritional importance. Current research is focused on the analysis of fish processing by-product utilization possibilities available up to date and introduces empirical findings of innovative food product development made on the basis of by-products left after traditional canned “Sprats in oil” production. In Latvia, “Sprats in oil” production is an integral part of fish processing sector and the rural economy overall. The production accounts for at least 30% of raw material left as by-products (smoked heads and, in some cases, tails) after such technological stage as smoked sprats processing into cans. Efforts were made to prepare value-added and attractive to customer food product made out of this fish-processing by-products, which are typically processed to a fishmeal or just dumped as waste. The study demonstrates a strong potential for its utilization to a range of fish pâté with various flavours and of high nutritious value.