SILCI at the Royal Geographical Society conference

Posted on Posted in Future food

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. 

Calculate the carbon footprint of your diet

Posted on Posted in Future food, Useful Links

Ever wondered about the carbon footprint of the food you eat? Now you can easily find out with this informative BBC carbon footprint calculator. Give it a try! The calculator is based on this study by Poore and Nemececk which looks at how to reduce food’s environmental impact through the actions of producers and consumers. 

Food waste on farms – new report by WRAP

Posted on Posted in Future food, Useful Links

Efforts to reduce food waste, and the associated GHG emissions, are ongoing across the food supply chain. In this report, WRAP provide an updated estimate for food waste in UK primary production; 1.6 million tonnes per annum, or 3.3% of all food harvested, is wasted (this excludes ‘surplus food’ which is used as animal feed or to produce bio-materials). For comparison, 7.1 million tonnes are wasted […]

Social Butterflies

Posted on Posted in Low-carbon innovations, News

Post written by Emilie Vrain The UK’s Behavioural Insights Team (BIT) was the first ever unit set up to generate and apply behavioural insights to inform policy and provide societal benefits. Behavioural scientists from BIT recently published a book ‘Social Butterflies: Reclaiming the positive power of social networks‘ drawing upon a wealth of cutting-edge research, popularising […]

Image Attribution: APPAM

Should public policy support disruptive consumer innovations for climate change?

Posted on Posted in Low-carbon innovations, Resources

SILCI researcher, Charlie Wilson, is off to Barcelona to present his answer to this question at the international conference of APPAM – the Association for Public Policy Analysis and Management. The short version of the answer is yes (because of the potential emission reduction outcomes) but with strategies for ‘de-risking’ the disruptive aspects to reduce […]

G20 recognises the importance of disruptive low-carbon innovations!

Posted on Posted in Low-carbon innovations, News

Well … almost. The recent G20 ministerial meeting in Japan included the following in their final announcement: “We recognize the importance of quantitative analysis on better understanding future energy demand and the role of innovation driven by digitalization … and the sharing economy”. The SILCI team couldn’t agree more! The G20 added: “We encourage efforts […]

Empowering women in energy

Posted on Posted in Events, Low-carbon innovations

Written by Emilie Vrain The UK Energy Research Centre funded an initiative which provided an opportunity for 30 women working in the broad field of decarbonisation of energy, from different regions, nationalities, disciplines, and varying career stages, to collaborate in small groups and prepare a proposal for seed funding during a two-day residential writing retreat […]

How do we know if a climate change ‘solution’ is consistent with 1.5°C pathways?

Posted on Posted in Low-carbon innovations, Resources

Mission Innovation is the global initiative to double clean energy research and development, launched alongside the the Paris Agreement on Climate Change in 2015. In May 2019, energy and climate change ministers from around the world gathered in Vancouver, Canada, to discuss progress so far. Collaborating with Research Institutes Sweden, SILCI researcher Charlie Wilson contributed […]

Disruptive innovations in practice: Examples from around the world

Posted on Posted in Low-carbon innovations, Resources

SILCI researcher, Charlie Wilson, was involved in a global scenario study published last year on how disruptive consumer innovations can help the world limit warming to 1.5°C. When presenting this work to policy, business, and academic stakeholders, the most common challenge was along the lines of … ‘this is all well and good, but where’s […]