SILCI goes to Cambridge! 

Posted on Posted in Events, Future mobility

Laurie Kerr, a SILCI PhD Researcher, recently attended the CEEDA (Cambridge and EnvEast Doctoral Alliance) symposium at Cambridge University.  She gave a plenary presentation about peer-to-peer mobility innovations, and how they can potentially reduce travel-related CO2 emissions.     Peer-to-peer ride sharing (where individuals are matched and travel in a car with others making the same journey), and peer-to-peer car sharing (where […]

Introducing Mobility-as-a-Service at the 4th NEST Conference in Lisbon, Portugal

Posted on Posted in Events, Future mobility

Emma Cassar, a PhD Researcher, has recently attended the 4th Annual NEST Conference (#4thNEST) organised by the Network of Early Career Researchers in Sustainability Transitions (NEST). Emma presented her work in progress on the potential of Mobility-as-a-Service in Birmingham, UK.   The adoption and use of information and communication technologies (ICT) by the Millennial and post-Millennial generation is considered […]

Disruptive innovations still need regulatory approval

Posted on Posted in Future food, News

Of the start ups showcasing their ideas at the Technoport 2019 conference in Trondheim, the tech capital of Norway, one stood out as offering both a potentially disruptive innovation and potential emission reductions. Invertapro breeds black soldier flies and mealworm beetles for use as protein substitutes in both human and animal food chains. Although they […]

“Are really autonomous or self-driving vehicles just a fantasy?”

Posted on Posted in Low-carbon innovations, News

They are according to Simon Thompson, a principle researcher of artificial intelligence at BT Adastral Park. Hazel Pettifor attended The Tommy Flowers Institute Conference on the Future of Transport on 5th March 2019. This annual conference brings together academics, research institutions and industry practitioners with a common interest in innovation, this year it was the turn of the transport sector. A key take home from the conference came […]

Cultured meat – is it low carbon?

Posted on Posted in Future food, Useful Links

‘Cultured meat’ is an emerging technology in which animal muscle cells are produced through tissue culture in a controlled laboratory environment. According to the FAO, livestock rearing (particularly cattle) is responsible for nearly two thirds of the greenhouse gas emissions from agriculture. Cultured meat is regarded as a low carbon alternative way to produce meat if it can be manufactured on an industrial scale. However, researchers at the University of Oxford claim cultured meat could, […]

Norwich is named the UK’s first sharing city

Posted on Posted in Low-carbon innovations, News

Norwich recently became the first city in the UK to join the Sharing City Alliance, which is a global network of cities which enables knowledge-sharing.  Together, the cities in the Sharing City Alliance can share experiences of the opportunities and challenges of the sharing economy.  The sharing economy challenges the model of private ownership, and promises to contribute to a more sustainable model of consumption through […]

You’ve got three minutes

Posted on Posted in Low-carbon innovations, News

Written by Emilie Vrain Trying to captivate non-specialist audiences with research can sometimes been tricky for academics, having to avoid jargon and maintain interest. A competition was developed called the Three Minute Thesis (3MT) to encourage researchers to summarise and clarify the background of their research and present their findings in an intelligent and engaging […]

SILCI goes to Riga!

Posted on Posted 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 […]