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Recent observations have heightened concerns that the reduced density of coastal water is leading to a decrease in the frequency of basin water renewal in Norwegian sill fjords. There are indications that coastal water is becoming lighter due to climate change. The renewal of fjord basin water constitutes the primary source of oxygenation in these fjords, and many sill fjords naturally undergo stagnation periods lasting up to several years. In this paper, we have mapped alterations in coastal water using time series data from hydrographic measurements along the coastline, utilizing them as input for a simplified two-layer fjord model. We demonstrate that the temperature has risen, salinity has decreased, and consequently, the density of coastal water has declined since approximately 1990. At a depth of 10 m, the rise in temperature and the reduction in salinity made similar contributions to the decrease in density. However, at depths of 50 and 100 m, the increasing temperature emerged as the primary factor. The density exhibited a more substantial decrease in the upper layers compared to the lower layers. Consequently, not only was the water less dense, but the stability of the water column had also increased. The estimated temperature in the fjord basins increased after 1990 in 98 out of 101 evaluated fjords, with an average increase of 0.6 °C. The altered coastal stratification had an impact on the estimated work against the buoyant forces in the fjord basins. In 78 out of the 101 fjords, the work against buoyant forces by diapycnal mixing increased. In most of the fjord basins where the work against buoyant forces increased, the rise was insufficient to compensate for the decreasing density at the coast. Consequently, basin water renewal occurred less frequently in 65 out of the 101 fjord basins along the Norwegian coast. • Coastal monitoring in Norway show altered coastal climate since 1930. • The Norwegian coastal water has decreased in density. • The stratification along the Norwegian coast is intensified. • Both coastal water and fjord basin got warmer after 1990. • Water exchange in fjord basins occure less frequent than before. [ABSTRACT FROM AUTHOR]

This paper studies the application of a stage-based model of consumer behavior change on describing the processes behind the reduction of beef consumption in two Norwegian samples (N = 746, N = 2967). The way to reduce beef consumption is modeled through a progression through four stages (predecision, decision, action, and postaction) with a chain of first forming goal intentions, then more concrete behavioral intentions and finally implementation intentions. The analyzes show that general goal intentions to reduce beef consumption are determined by perceived social norms and awareness of a behaviors negative consequences through the activation of personal norms. Attitudes are the main determinant of choosing the alternative behavior (reduction of portion size, substitution of beef with other meats or seafood, or vegetarian meals), but perceived difficulty of behavior also has an impact for some alternatives. Not all alternative behaviors correspond to reduced beef consumption. The pattern of means in beef consumption and intentions for consumers in different stages of change mostly matched predictions by the model, most importantly, showing beef consumption reduction only for consumers in the last stage of change. Implications for interventions are discussed. [ABSTRACT FROM AUTHOR]

Household food waste is a significant environmental challenge, and almost half of the total global food waste comes from households. Thus, it is crucial to understand why food is wasted at home. This paper proposes a new method, Fridge Studies, that provides knowledge on food waste drivers adding to the research currently documenting the amounts and types of food wasted. Fridge studies is based on social practice theory, suggesting that waste is produced through food handling practices. By rummaging through the fridge together with the study participants, this method provides thick descriptions of practices that generate food waste in an efficient manner. Researchers and participants talk while rummaging, selecting food items and telling their story, as well as photographing the fridge and its content. The method was developed as part of three projects on sustainable food consumption in Norway and has been employed in 57 households. [ABSTRACT FROM AUTHOR]