One of the SILCI team, Hazel Pettifor recently gave a talk at the International Conference in Environmental Psychology. The talk was entitled ‘The appealing attributes of low carbon innovations’. It focused on the opportunities to differentiate low carbon innovations from incumbent technologies by emphasising their valued public attributes. The talk drew on the teams work […]
A research study by Fioreze et al. (2019) investigated the likelihood of using Mobility-as-a-Service among residents in the Netherlands. The results of the study found how residents would use MaaS out of curiosity but not for the long term. As expected, avid car users are less receptive to MaaS compared to residents who regularly use public […]
The Science and Technology Select Committee have published a report warning that current rates of car ownership will prevent the UK from meeting its target to be Net Zero Carbon by 2050. The report states that government strategies should aim to reduce the total number of vehicles required. Among the suggestions proposed by the committee […]
Hazel Pettifor, Senior Researcher within the SILCI team presented her work on low carbon innovation attributes in a poster session at the World Social Marketing Conference in Edinburgh 5th/6th June 2019. A link to the poster can be found here. The conference brought together world renowned social marketing academics and practitioners including many working within […]
Post written by Emilie Vrain. Their is growing recognition of the environmental impacts taking a flight can have, and an anti-flying movement in Sweden who go by the name of Flygskam (meaning ‘flying shame’) have stormed media headlines this summer, encouraging people to stop taking flights to lower carbon emissions. Those who make a conscious […]
One of the SILCI team, Mark Wilson, recently gave a talk at the Royal Geographical Society annual conference in London. The talk was entitled ‘Who uses food apps and why? An exploration of their disruptive potential’. It focused on how food apps can help people to reduce their carbon emissions, as well as presenting some preliminary findings of Mark’s ongoing research into the consumer appeal of online food hubs.