Now showing items 1-6 of 6
Towards a practice-theoretical classification of sustainable energy consumption initiatives: Insights from social scientific energy research in 30 European countries
Reducing residential energy use and related CO2 emissions across society requires approaches that understand energy demand as dependent on the performance of a range of interconnected social practices, which includes aspects ...
Beyond calorie counting: assessing the sustainability of food provided for public consumption
Food consumption outside home is a growing phenomenon that is rapidly gaining in importance in terms of its impact on both consumers and the food system. This paper presents an innovative tool for measuring the sustainability ...
From invisibility to impact: Recognising the scientific and societal relevance of interdisciplinary sustainability research
Academics are increasingly expected to produce concrete and directly applicable solutions to hard-to-solve 'real world problems' such as poverty, development, and environmental degradation. However, conventional assessments ...
Imaginaries and practices: learning from ENERGISE about the integration of social sciences with the EU Energy Union
(Palgrave Macmillan, 2018-08-24)
This chapter aims (1) to identify problematic framings relating to the integration of Social Sciences and Humanities (SSH) research with the developing EU Energy Union and (2) to account for the practice of SSH-related ...
Designing real-world laboratories for the reduction of residential energy use: Articulating theories of change
(Oekom Verlag, 2018-01-01)
Reducing residential energy use and carbon dioxide emissions is a policy concern across Europe. One of the approaches to address this problem, real-world laboratories (RwLs), has recently gained prominence as a means to ...
Developing a sustainable food strategy for large organizations: The importance of context in shaping procurement and consumption practices
Organizations such as hospitals, educational institutions and workplaces feed thousands of people every day and are key intermediaries in the food system. They are in a position to significantly shape the production, ...