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Behaviour, practices and culture constitute a powerful human factor in the energy system; in particular the interactions between technologies, practices and norms lock individuals in to certain patterns of (often inefficient) energy use. Consequently, behaviour change has gained traction amongst policymakers as a key area of intervention given the impact energy-related behaviours have on climate change. Given the increasing emphasis within policy perspectives in the European Union, it is surprising that a gap in understanding of the success factors of behaviour change initiatives remains. This paper addresses this gap by identifying and characterising behaviour change initiatives across five European countries (the UK, Ireland, France, Italy, and Spain). The paper provides insights into the success factors and commonly encountered barriers to behaviour change initiatives. Initiatives are classified into 6 broad categories (community-based interventions; information and awareness based interventions; eco-districts; show-case events; energy switching; and smart-technology focused interventions). The results suggest that there are significant knowledge gaps between what is known to work to engage individuals in behavioural change and what is currently being applied in practice. An over-reliance on education and awareness-raising projects is evident, illustrating that such projects do not sufficiently aim for sustained behavioural changes. A dearth of projects incorporating fiscal measures, regulations or legislation to drive behaviour change reflects reluctance on behalf of decision-makers to engage widely with diverse approaches to foster lifestyle change. This paper contributes understandings of the different models and delivery tools employed to change energy-related behaviours; insights into the critical success factors that underpin best practice and the barriers to action; and a ‘what works in practice’ overview of the meaningful approaches to change behaviour. [ABSTRACT FROM AUTHOR]

Biscuits are a major product category in the global confectionary sector. Despite this, their environmental impacts are poorly characterised. Therefore, this paper sets out to evaluate the life cycle environmental sustainability of the following widely-consumed types of biscuit, both at the product and sectoral levels: crackers, low fat/sugar, semi-sweet, chocolate-coated and sandwich biscuits with chocolate or vanilla cream. The results obtained through life cycle assessment demonstrate that, in addition to being healthier, low fat/sugar biscuits have the lowest impacts across most of the 18 categories considered. Chocolate-coated biscuits are environmentally the least sustainable. The most significant life cycle stage for all types is the raw materials production, causing 41%–61% of the total impacts, with flour, sugar and palm oil being the key hotspots. Replacing palm with rapeseed oil would improve five impacts but worsen another five, including a 34% increase in agricultural land occupation and marine eutrophication. Therefore, the cultivation and production of palm oil, rather than its replacement, should be targeted for improvements. The second most crucial stage is manufacturing, contributing up to 54% of the impacts, followed by transport with up to 35%. Reducing energy consumption by 25% in manufacturing would reduce primary energy demand by 8%–12%, fossil fuel depletion by 9%–12% and global warming potential by 6%–9%. The latter would increase by 55% if land use change related to cocoa was involved, despite a very small amount of cocoa in the biscuits (∼1%). The analysis at a sectoral level in the UK, the leading consumer of biscuits in Europe, reveals that biscuits contribute 7.4% of primary energy demand and 0.5% of greenhouse gas emissions of the whole UK food sector. These results can help guide manufacturers in mitigating the hotspots in the supply chain and consumers in selecting environmentally more sustainable biscuits. • The environmental sustainability of six types of biscuit is evaluated for the first time. • Low fat/sugar biscuits have the lowest impacts and chocolate-coated the highest. • Global warming potential of chocolate biscuits is 55% higher with land use change. • Flour, sugar and palm oil are the key hotpots, followed by biscuits manufacturing. • Biscuits contribute 7.4% of energy demand and 0.5% of GWP of the UK food sector. [ABSTRACT FROM AUTHOR]

Climate-smart agriculture (CSA) is one response to the challenges faced by agriculture due to climate change. As with other sustainability transitions, technological innovation is highlighted as playing a critical role, however, the adoption and diffusion of technological innovations in OECD countries is slow. The aim of this paper is to identify key socio-economic barriers, in terms of supply and demand, that inhibit the adoption and diffusion of CSA technological innovations in Europe. To achieve this aim, a theoretical framework is constructed based on a literature review of socio-economic barriers effecting adoption and diffusion. This framework is explored with data from semi-structured interviews with CSA technology providers and members of agricultural supply chains, such as farmers associations and consumer goods producers (the end-users of the technology). Data was collected on the barriers they experienced, with interviews conducted in the Netherlands, France, Switzerland and Italy. This data was thematically coded and categorised to identify key barrier typologies. The results demonstrate that barriers exist on both the demand (user) and supply (technology provider) sides. The paper provides recommendations for increasing the adoption and diffusion of CSA technological innovations, as well as implications for the CSA and innovation literature. [ABSTRACT FROM AUTHOR]