January 2019 – SILCI

SILCI goes to Riga!

Posted on 27/01/2019 Mark WilsonPosted in Future food, News, Useful Links

SILCI researcher Mark Wilson recently attended the SISA 3 (Systems Innovation towards Sustainable Agriculture) workshop, which was held in Riga and organised by the European Society for Rural Sociology. He presented a poster on how consumers can use digital innovations to reduce their food-related greenhouse gas emissions. The SILCI project is exploring end-user innovations which aim to reduce food waste, encourage dietary change, or support local food networks, all of which have the potential to […]

Should policymakers try to direct disruptive innovation?

Posted on 27/01/2019 Charlie WilsonPosted in Low-carbon innovations

Disruptive consumer innovations have to appeal to those buying or using them. But should public policy try and steer the disruption process? The CESAR project on low-carbon pathways for Canada argues that it should: “Looking forward to the next 30+ years of systems change, it is imperative to understand the implications of new technology, business […]

The important attributes of low carbon innovations

Posted on 27/01/2019 Hazel PettiforPosted in Low-carbon innovations, News

SILCI researcher Hazel Pettifor recently presented the results from a major study to the Global Sustainability Institute (GSI) in Cambridge. In March 2018, the SILCI team ran a series of workshops with over 65 residents of Norwich. These focussed on gaining an understanding of the important attributes of low carbon innovations that appealed to potential consumers. This work is part of a wider program to explore the mechanisms that […]