On October 11 and 12, the Ministry of Environment and Climate Change (MoECC) and the Qatar office of the Global Green Growth Institute (GGGI) of the state of Qatar organized a two-day workshop in Doha on “Development of National Measurement, Reporting and Verification (MRV) Systems and Greenhouse Gas Inventory” to train Qatari public officials on the fundamentals and practical aspect related to development of national MRV systems.
The first day of the workshop covered the GHG accounting concepts and principles while the second day was dedicated to MRV system development, covering NDC-tracking MRV and national GHG inventory development in context of Qatar.
The interactive workshop was attended by ~20 public officials drawn from the MoECC and relevant government entities who will be involved in the national MRV system and GHG inventory development in the state of Qatar.
In his opening remarks, Mr. Saad Al-Hitmi, Director of the Climate Change Department, welcomed the participants in the workshop, explaining the importance of holding such workshops, which aim to train staff working in the field of climate change on the basics and practical aspects related to developing national MRV systems.
GGGI’s Country Representative Dr. Pranab Baruah also welcomed participants to the session and highlighted the importance of developing national MRV systems to meet the requirements of the Paris Climate Agreement and to facilitate development of a carbon market in Qatar. The workshop content was developed and delivered by a team of GGGI and external experts specialized in national greenhouse gas emission inventory and greenhouse gas and air pollutant MRV.
This workshop is part of GGGI Qatar’s capacity building initiative under the MOECC-GGGI Cooperation Program on climate change and green growth. GGGI also has multi-year cooperation agreements with the Qatar Fund for Development (QFFD) and the Ministry of Foreign Affairs. GGGI Qatar is committed to its own internal environmental sustainability, and various efforts were made to minimize the environmental impact of this workshop. Healthy food options were offered in reusable containers and the GHG emissions from the workshop were estimated.