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- Huber, M. Z., et al.
(författare)
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Gamification and sustainable consumption : Overcoming the limitations of persuasive technologies
- 2014
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Ingår i: ICT Innovations for Sustainability. - Cham : Springer. - 9783319092270 - 9783319092287 ; , s. 367-385
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Bokkapitel (refereegranskat)abstract
- The current patterns of production and consumption in the industrialized world are not sustainable. The goods and services we consume cause resource extractions, greenhouse gas emissions and other environmental impacts that are already affecting the conditions of living on Earth. To support the transition toward sustainable consumption patterns, ICT applications that persuade consumers to change their behavior into a ‘‘green’’ direction have been developed in the field of Persuasive Technology (PT). Such persuasive systems, however, have been criticized for two reasons. First, they are often based on the assumption that information (e.g., information on individual energy consumption) causes behavior change, or a change in awareness and attitude that then changes behavior. Second, PT approaches assume that the designer of the system starts from objective criteria for ‘‘sustainable’’ behavior and is able to operationalize them in the context of the application. In this chapter, we are exploring the potential of gamification to overcome the limitations of persuasive systems. Gamification, the process of using game elements in a non-game context, opens up a broader design space for ICT applications created to support sustainable consumption. In particular, a gamifi- cation-based approach may give the user more autonomy in selecting goals and relating individual action to social interaction. The idea of gamification may also help designers to view the user’s actions in a broader context and to recognize the relevance of different motivational aspects of social interaction, such as competition and cooperation. Based on this discussion we define basic requirements to be used as guidance in gamification-based motivation design for sustainable consumption.
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- Ahmadi Achachlouei, Mohammad, et al.
(författare)
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Modelling Rebound Effects in System Dynamics
- 2014
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Ingår i: Proceedings of the 28th Conference on Environmental Informatics - EnviroInfo 2014 - ICT for Energy Efficiency. - Germany : BIS Oldenburg. - 9783814223179
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Konferensbidrag (refereegranskat)abstract
- The induction of demand by increasing the efficiency of a production or consumption process is known as the rebound effect. Feedback loops in System Dynamics can be used to conceptualize the structure of this complex phenomenon and also for communicating model-based insights. In passenger transport, the rebound effect can be induced through increased cost efficiency (direct economic rebound) and/or increase in speed (time rebound). In this paper we review and compare two models on environmental effects of passenger transport—including a model on the role of information and communication technology. We highlight the feedback mechanisms used to deal with the rebound effect (price, efficiency, and time rebound).
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- Coroama, Vlad C., et al.
(författare)
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Assessing Internet energy intensity : A review of methods and results
- 2014
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Ingår i: Environmental impact assessment review. - : Elsevier BV. - 0195-9255 .- 1873-6432. ; 45, s. 63-68
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Forskningsöversikt (refereegranskat)abstract
- Assessing the average energy intensity of Internet transmissions is a complex task that has been a controversial subject of discussion. Estimates published over the last decade diverge by up to four orders of magnitude from 0.0064 kilowatt-hours per gigabyte (kWh/GB) to 136 kWh/GB. This article presents a review of the methodological approaches used so far in such assessments: i) top-down analyses based on estimates of the overall Internet energy consumption and the overall Internet traffic, whereby average energy intensity is calculated by dividing energy by traffic for a given period of time, ii) model-based approaches that model all components needed to sustain an amount of Internet traffic, and iii) bottom-up approaches based on case studies and generalization of the results. Our analysis of the existing studies shows that the large spread of results is mainly caused by two factors: a) the year of reference of the analysis, which has significant influence due to efficiency gains in electronic equipment, and b) whether end devices such as personal computers or servers are included within the system boundary or not. For an overall assessment of the energy needed to perform a specific task involving the Internet, it is necessary to account for the types of end devices needed for the task, while the energy needed for data transmission can be added based on a generic estimate of Internet energy intensity for a given year. Separating the Internet as a data transmission system from the end devices leads to more accurate models and to results that are more informative for decision makers, because end devices and the networking equipment of the Internet usually belong to different spheres of control.
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- Flück, D., et al.
(författare)
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Age, aerobic fitness, and cerebral perfusion during exercise: Role of carbon dioxide
- 2014
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Ingår i: American Journal of Physiology - Heart and Circulatory Physiology. - : American Physiological Society. - 0363-6135 .- 1522-1539. ; 307:4
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Tidskriftsartikel (refereegranskat)abstract
- Middle cerebral artery mean velocity (MCAvmean) is attenuated with increasing age both at rest and during exercise. The aim of this study was to determine the influence of the age-dependent reduction in arterial PCO2 (PaCO2) and physical fitness herein. We administered supplemental CO2 (CO2 trial) or no additional gas (control trial) to the inspired air in a blinded and randomized manner, and assessed middle cerebral artery mean flow velocity during graded exercise in 1) 21 young [Y; age 24 ± 3 yr (±SD)] volunteers of whom 11 were trained (YT) and 10 considered untrained (YUT), and 2) 17 old (O; 66 ± 4 yr) volunteers of whom 8 and 9 were considered trained (OT) and untrained (OUT), respectively. A resting hypercapnic reactivity test was also performed. MCAvmean and PaCO2 were lower in O [44.9 ± 3.1 cm/s and 30 ± 1 mmHg (±SE)] compared with Y (59.3 ± 2.3 cm/s and 34 ± 1 mmHg, P < 0.01) at rest, independent of aerobic fitness level. The age-related decreases in MCAvmean and PaCO2 persisted during exercise. Supplemental CO2 reduced the age-associated decline in MCAvmean by 50%, suggesting that PaCO2 is a major component in the decline. On the other hand, relative hypercapnic reactivity was neither influenced by age (P = 0.46) nor aerobic fitness (P = 0.36). Although supplemental CO2 attenuated exercise-induced reduction in cerebral oxygenation (near-infrared spectroscopy), this did not influence exercise performance. In conclusion, PaCO2 contributes to the age-associated decline in MCAvmean at rest and during exercise; however exercise capacity did not diminish this age effect. © 2014 the American Physiological Society.
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- Hilty, Florentine M., et al.
(författare)
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Incorporation of Mg and Ca into Nanostructured Fe2O3 Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods
- 2011
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 76:1, s. N2-N10
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Tidskriftsartikel (refereegranskat)abstract
- Iron deficiency is one of the most common micronutrient deficiencies worldwide. Food fortification can be an effective and sustainable strategy to reduce Fe deficiency but selection of iron fortificants remains a challenge. Water-soluble compounds, for example, FeSO4, usually demonstrate high bioavailability but they often cause unacceptable sensory changes in foods. On the other hand, poorly acid-soluble Fe compounds, for example FePO4, may cause fewer adverse sensory changes in foods but are usually not well bioavailable since they need to be dissolved in the stomach prior to absorption. The solubility and the bioavailability of poorly acid-soluble Fe compounds can be improved by decreasing their primary particle size and thereby increasing their specific surface area. Here, Fe oxide-based nanostructured compounds with added Mg or Ca were produced by scalable flame aerosol technology. The compounds were characterized by nitrogen adsorption, X-ray diffraction, transmission electron microscopy, and Fe solubility in dilute acid. Sensory properties of the Fe-based compounds were tested in 2 highly reactive, polyphenol-rich food matrices: chocolate milk and fruit yoghurt. The Fe solubility of nanostructured Fe2O3 doped with Mg or Ca was higher than that of pure Fe2O3. Since good solubility in dilute acid was obtained despite the inhomogeneity of the powders, inexpensive precursors, for example Fe- and Ca-nitrates, can be used for their manufacture. Adding Mg or Ca lightened powder color, while sensory changes when added to foods were less pronounced than for FeSO4. The combination of high Fe solubility and low reactivity in foods makes these flame-made nanostructured compounds promising for food fortification.
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- Hilty, Florentine M., et al.
(författare)
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Iron from nanocompounds containing iron and zinc is highly bioavailable in rats without tissue accumulation
- 2010
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Ingår i: Nature Nanotechnology. - 1748-3387 .- 1748-3395. ; 5:5, s. 374-380
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Tidskriftsartikel (refereegranskat)abstract
- Effective iron fortification of foods is difficult, because water-soluble compounds that are well absorbed, such as ferrous sulphate (FeSO(4)), often cause unacceptable changes in the colour or taste of foods. Poorly water-soluble compounds, on the other hand, cause fewer sensory changes, but are not well absorbed. Here, we show that poorly water-soluble nanosized Fe and Fe/Zn compounds (specific surface area similar to 190 m(2) g(-1)) made by scalable flame aerosol technology have in vivo iron bioavailability in rats comparable to FeSO(4) and cause less colour change in reactive food matrices than conventional iron fortificants. The addition of Zn to FePO(4) and Mg to Fe/Zn oxide increases Fe absorption from the compounds, and doping with Mg also improves their colour. After feeding rats with nanostructured iron-containing compounds, no stainable Fe was detected in their gut wall, gut-associated lymphatics or other tissues, suggesting no adverse effects. Nanosizing of poorly water-soluble Fe compounds sharply increases their absorption and nutritional value.
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