• Energy Research
• Open Access close
• Closed Access close
• Open Source close
• 12. Responsible consumption close
• DE close
• NL close
• CH close

This article makes the central argument that basic democratic values such as justice, autonomy and participation run the risk of being neglected when designing ‘nudges’ (i.e., indirect suggestions to influence individual behaviour) for sustainable behaviour change in the context of food governance, potentially complicating a democratisation of the food system. ‘Nudges’ uphold freedom of choice while simultaneously advocating a non-coercive soft force of paternalism to help people realise their preferences, maximise societal well-being and meet macro-sustainability goals. While the promises of the ‘nudge’ approach are widely echoed, nudging is also being contested because of its possible anti-democratic effects, such as individualisation, depoliticization and the emphasis of the status of citizens as ‘consumer-citizens.’ From a food democracy perspective, these dangers may undermine efforts to organise collective political action and impede alternative visions of a future food system. Empirically, the article examines specifically how behavioural-economic approaches imagine transitions to a more sustainable food system. By using the “COOP Supermarket of the Future” as a case study, the following analysis will illustrate how private actors are increasingly involved in steering consumer choice towards socially desirable actions. The analysis suggests that the design of choice environments may under specific circumstances increase the susceptibility of individuals to the influence of corporate preferences and simultaneously decrease the prospects for democratic legitimation and decision-making. The article therefore critically assesses whether reforming the food system by altering consumers’ choice-sets and the attribution of personal responsibility, may in fact point towards implicit anti-democratic tenets underlying the ‘will to nudge’ citizens.

This article makes the central argument that basic democratic values such as justice, autonomy and participation run the risk of being neglected when designing ‘nudges’ (i.e., indirect suggestions to influence individual behaviour) for sustainable behaviour change in the context of food governance, potentially complicating a democratisation of the food system. ‘Nudges’ uphold freedom of choice while simultaneously advocating a non-coercive soft force of paternalism to help people realise their preferences, maximise societal well-being and meet macro-sustainability goals. While the promises of the ‘nudge’ approach are widely echoed, nudging is also being contested because of its possible anti-democratic effects, such as individualisation, depoliticization and the emphasis of the status of citizens as ‘consumer-citizens.’ From a food democracy perspective, these dangers may undermine efforts to organise collective political action and impede alternative visions of a future food system. Empirically, the article examines specifically how behavioural-economic approaches imagine transitions to a more sustainable food system. By using the “COOP Supermarket of the Future” as a case study, the following analysis will illustrate how private actors are increasingly involved in steering consumer choice towards socially desirable actions. The analysis suggests that the design of choice environments may under specific circumstances increase the susceptibility of individuals to the influence of corporate preferences and simultaneously decrease the prospects for democratic legitimation and decision-making. The article therefore critically assesses whether reforming the food system by altering consumers’ choice-sets and the attribution of personal responsibility, may in fact point towards implicit anti-democratic tenets underlying the ‘will to nudge’ citizens.

Steel is an indispensable material for the sustainable maintenance and progress of modern civilization. Its versatility in terms of mechanical and thermal characteristics, corrosion resistance, raw material availability, energy consumption and recyclability provides a clear advantage in a fast-changing technological landscape. In order to adapt to the changing needs, steel production methods have been evolving and improving over time. One such improvement opportunity in terms of energy efficient production is the ”heat pipe assisted annealing” concept. The cold rolling of steel is a process where the steel strip is cold-worked by means of rolls to achieve thickness reduction and better uniformity. This results in the strain hardening of steel. To reduce the hardness of steel and to render it more workable, it is thermally treated by heating it to a target soaking temperature and then cooling it down. This process is called annealing and it is an energy intensive process. Conventionally, heating is achieved with natural gas fired furnaces, whereas cooling is done using convective gas cooling. With this setting, the thermal energy extracted from the steel strip during the cooling stage is not used in any way. Moreover, none of the energy that is introduced during the heating stage is retained in the final product.An alternative technology for the annealing of steel was developed at Tata Steel IJmuiden R&D with the objective of recovering and using some of the heat removed during the cooling stage and thus, achieving more energy efficient annealing. With this technology called heat pipe assisted annealing, the cooling strip is thermally linked to the heating strip with multiple rotating heat pipes. In this way, each heat pipe transfers a certain amount of heat from the cooling strip to the heating strip. Only final heating and cooling of the steel strip is carried out in a conventional way. This concept is applicable to relatively low temperature (sub-critical) annealing where the cooling rate is not crucial. Therefore, packaging steel is a good candidate for the application of this technology.A rotating heat pipe is a highly efficient heat transfer device which is a wickless hollow cylindrical vessel rotating around its symmetric axis and containing a fixed amount of working fluid. The working fluid acts as a thermal energy carrier, transporting heat from one end of the heat pipe to the other. This basically occurs in four steps: (i) heat added to the evaporator part of the heat pipe causes the evaporation of the liquid, (ii) vapor travels to the condenser end of the heat pipe due to pressure difference, (iii) vapor condenses in the condenser section where heat is removed from the heat pipe, (iv) liquid returns to the evaporator with the help of the static pressure head and the centrifugal force induced by rotation. The heat pipe assisted annealing concept has been patented and subsequently further studied by Tata Steel Europe R&D. A water-filled rotating heat pipe test rig integrated with steel strips provided the bulk of the prior work. This test rig served as the proof-of-principle installation and it showed that heat can be transported from a hot strip to a cold one with a rotating heat pipe. In this context, several gaps have been identified to further acquire the knowledge on the system components, the concept performance and feasibility.This thesis focuses on four main aspects of the fundamentals and the feasibility of the heat pipe assisted annealing concept: (i) contact heat transfer between the steel strip and the rotating heat pipe, (ii) computationally efficient modelling of the interior dynamics of a rotating heat pipe, (iii) applicable working fluids for the high temperature range, (iv) behavior of the heat pipe assisted annealing system as a whole. These aspects are studied through a thermal engineering perspective. The heat pipe assisted annealing concept relies on the effective transfer of heat from the strip to the rotating heat pipe and vice versa. Therefore, it is important to understand the underlying physics governing this heat transfer and to be able to predict the heat transfer rate for possible configurations. In this context, in Chapter 2 of this thesis, the contact heat transfer between a steel strip and a rotating heat pipe is investigated both experimentally and numerically. The numerical model is based on first principles. It finds the thickness and the pressure of the gas layer between the strip and the heat pipe and subsequently considers different heat transfer mechanisms. The experimental work was carried out on the proof of- principle test rig. The model is validated with the experimental results. The contact heat transfer coefficient in the uniform region varied between 4,000 to 20,000 W/(m2.K). It showed an increase in the contact heat transfer with decreasing strip velocity and increasing radial stress. For the considered cases, conduction through the gas layer was the dominant heat transfer mechanism. Additionally, a simplified expression has been developed for the calculation of contact heat transfer through multiple regression analysis. The modelling of a rotating heat pipe is a crucial step for the detailed study of the heat pipe assisted annealing technology. Although modelling of rotating heat pipes has been the subject of many studies in the literature, these models are not computationally efficient enough to allow for the simultaneous modelling of multiple heat pipes linked to each other with strips. On this ground, in Chapter 3, a novel computationally efficient engineering model describing the transient behavior of the heat pipe is developed. In this model, the liquid and the vapor cells are allowed to change size radially in order to allow for the tracking of the liquid / vapor interface without the need for fine meshing or re-meshing. The model is also adapted to capillary-driven heat pipes. The model is validated with experimental and numerical studies from the literature. The deviation is computed to be around 2% with the numerical and analytical studies and around 6% with the experimental study.The heat pipe assisted annealing concept requires the operation of heat pipes within a temperature range of 25 °C to 700 °C. In order to operate within this range, different working fluids need to be used for different temperature ranges due to constraints of vapor pressure, life time, performance and safety. These working fluids are studied in Chapter 4. First, a selection of the working fluids is made based on a literature review. This selection yielded water, Dowtherm A, phenanthrene and cesium. Then, a life time test has been carried out with thermosyphons to test the stability of phenanthrene. At the end of a 3 months long test at 460 °C, thermal decomposition of phenanthrene was observed. However, these tests should be repeated with better initial vacuum and at multiple temperatures. Finally, Dowtherm A has been used in a rotating heat pipe setup to test its applicability and performance. It has been shown that Dowtherm A is suitable to be used in a rotating heat pipe at the designated temperature range in terms of performance, provided that annular flow is avoided. With the knowledge gathered from the previous chapters of this thesis, a model of the heat pipe assisted annealing line has been developed in Chapter 5. The aim of this model is to quantify the energy efficiency advantage brought by the concept for different number of heat pipes and to understand the behavior of the system as a whole. The simulations were run for a fixed plant layout with varying number of heat pipes and an average wrap angle of 104°. The energy recoveries for the simulations run for a strip of 0.25 mm and a line speed of 6.133 m/s were 76.5%, 73.4%, 69.4% and 63.9% for a total number of 90, 75, 60 and 45 heat pipes, respectively. From the simulation results it follows that cesium heat pipes are more efficient than organic heat pipes. Finally, the simulation results showed that the thermal cycle requirements can be satisfied with this new technology. Large Scale Energy Storage

Steel is an indispensable material for the sustainable maintenance and progress of modern civilization. Its versatility in terms of mechanical and thermal characteristics, corrosion resistance, raw material availability, energy consumption and recyclability provides a clear advantage in a fast-changing technological landscape. In order to adapt to the changing needs, steel production methods have been evolving and improving over time. One such improvement opportunity in terms of energy efficient production is the ”heat pipe assisted annealing” concept. The cold rolling of steel is a process where the steel strip is cold-worked by means of rolls to achieve thickness reduction and better uniformity. This results in the strain hardening of steel. To reduce the hardness of steel and to render it more workable, it is thermally treated by heating it to a target soaking temperature and then cooling it down. This process is called annealing and it is an energy intensive process. Conventionally, heating is achieved with natural gas fired furnaces, whereas cooling is done using convective gas cooling. With this setting, the thermal energy extracted from the steel strip during the cooling stage is not used in any way. Moreover, none of the energy that is introduced during the heating stage is retained in the final product.An alternative technology for the annealing of steel was developed at Tata Steel IJmuiden R&D with the objective of recovering and using some of the heat removed during the cooling stage and thus, achieving more energy efficient annealing. With this technology called heat pipe assisted annealing, the cooling strip is thermally linked to the heating strip with multiple rotating heat pipes. In this way, each heat pipe transfers a certain amount of heat from the cooling strip to the heating strip. Only final heating and cooling of the steel strip is carried out in a conventional way. This concept is applicable to relatively low temperature (sub-critical) annealing where the cooling rate is not crucial. Therefore, packaging steel is a good candidate for the application of this technology.A rotating heat pipe is a highly efficient heat transfer device which is a wickless hollow cylindrical vessel rotating around its symmetric axis and containing a fixed amount of working fluid. The working fluid acts as a thermal energy carrier, transporting heat from one end of the heat pipe to the other. This basically occurs in four steps: (i) heat added to the evaporator part of the heat pipe causes the evaporation of the liquid, (ii) vapor travels to the condenser end of the heat pipe due to pressure difference, (iii) vapor condenses in the condenser section where heat is removed from the heat pipe, (iv) liquid returns to the evaporator with the help of the static pressure head and the centrifugal force induced by rotation. The heat pipe assisted annealing concept has been patented and subsequently further studied by Tata Steel Europe R&D. A water-filled rotating heat pipe test rig integrated with steel strips provided the bulk of the prior work. This test rig served as the proof-of-principle installation and it showed that heat can be transported from a hot strip to a cold one with a rotating heat pipe. In this context, several gaps have been identified to further acquire the knowledge on the system components, the concept performance and feasibility.This thesis focuses on four main aspects of the fundamentals and the feasibility of the heat pipe assisted annealing concept: (i) contact heat transfer between the steel strip and the rotating heat pipe, (ii) computationally efficient modelling of the interior dynamics of a rotating heat pipe, (iii) applicable working fluids for the high temperature range, (iv) behavior of the heat pipe assisted annealing system as a whole. These aspects are studied through a thermal engineering perspective. The heat pipe assisted annealing concept relies on the effective transfer of heat from the strip to the rotating heat pipe and vice versa. Therefore, it is important to understand the underlying physics governing this heat transfer and to be able to predict the heat transfer rate for possible configurations. In this context, in Chapter 2 of this thesis, the contact heat transfer between a steel strip and a rotating heat pipe is investigated both experimentally and numerically. The numerical model is based on first principles. It finds the thickness and the pressure of the gas layer between the strip and the heat pipe and subsequently considers different heat transfer mechanisms. The experimental work was carried out on the proof of- principle test rig. The model is validated with the experimental results. The contact heat transfer coefficient in the uniform region varied between 4,000 to 20,000 W/(m2.K). It showed an increase in the contact heat transfer with decreasing strip velocity and increasing radial stress. For the considered cases, conduction through the gas layer was the dominant heat transfer mechanism. Additionally, a simplified expression has been developed for the calculation of contact heat transfer through multiple regression analysis. The modelling of a rotating heat pipe is a crucial step for the detailed study of the heat pipe assisted annealing technology. Although modelling of rotating heat pipes has been the subject of many studies in the literature, these models are not computationally efficient enough to allow for the simultaneous modelling of multiple heat pipes linked to each other with strips. On this ground, in Chapter 3, a novel computationally efficient engineering model describing the transient behavior of the heat pipe is developed. In this model, the liquid and the vapor cells are allowed to change size radially in order to allow for the tracking of the liquid / vapor interface without the need for fine meshing or re-meshing. The model is also adapted to capillary-driven heat pipes. The model is validated with experimental and numerical studies from the literature. The deviation is computed to be around 2% with the numerical and analytical studies and around 6% with the experimental study.The heat pipe assisted annealing concept requires the operation of heat pipes within a temperature range of 25 °C to 700 °C. In order to operate within this range, different working fluids need to be used for different temperature ranges due to constraints of vapor pressure, life time, performance and safety. These working fluids are studied in Chapter 4. First, a selection of the working fluids is made based on a literature review. This selection yielded water, Dowtherm A, phenanthrene and cesium. Then, a life time test has been carried out with thermosyphons to test the stability of phenanthrene. At the end of a 3 months long test at 460 °C, thermal decomposition of phenanthrene was observed. However, these tests should be repeated with better initial vacuum and at multiple temperatures. Finally, Dowtherm A has been used in a rotating heat pipe setup to test its applicability and performance. It has been shown that Dowtherm A is suitable to be used in a rotating heat pipe at the designated temperature range in terms of performance, provided that annular flow is avoided. With the knowledge gathered from the previous chapters of this thesis, a model of the heat pipe assisted annealing line has been developed in Chapter 5. The aim of this model is to quantify the energy efficiency advantage brought by the concept for different number of heat pipes and to understand the behavior of the system as a whole. The simulations were run for a fixed plant layout with varying number of heat pipes and an average wrap angle of 104°. The energy recoveries for the simulations run for a strip of 0.25 mm and a line speed of 6.133 m/s were 76.5%, 73.4%, 69.4% and 63.9% for a total number of 90, 75, 60 and 45 heat pipes, respectively. From the simulation results it follows that cesium heat pipes are more efficient than organic heat pipes. Finally, the simulation results showed that the thermal cycle requirements can be satisfied with this new technology. Large Scale Energy Storage

Sustainability of agro-food supply chains has recently become the subject of greater interest from consumers, firms, governmental organizations and academia as the environment continues to deteriorate. One of the most critical factors influencing the sustainability of an agro-food supply chain is its network design. A particularly challenging aspect in this context is the broad range of influencing indicators associated with the Triple Bottom Line (TBL) of sustainability that need to be considered. However, many of these indicators could not be fully integrated or measured by single-step optimization problems. This paper presents a critical literature review of operational research methods for the design of sustainable supply chains. A novel two-stage hybrid solution methodology is proposed. In the first stage, a partner selection is performed using a hybrid multi criteria decision making based on Analytic Hierarchy Process (AHP) method and the Ordered Weighted Averaging (OWA) aggregation method. The result obtained in the first stage is used in the second stage to develop a multi-objective mathematical model to optimize the design of the supply chain network. This approach allows the simultaneous consideration of all three dimensions of sustainability including carbon footprint, water footprint, number of jobs created and the total cost of the supply chain design. The proposed approach generates a Pareto frontier to aid users in making decisions. Numerical experiments are completed utilizing data from an agro-food company to demonstrate the efficiency and effectiveness of the proposed solution methodology. The analyzes of the numerical results provide important organizational, practical and policy insights on (1) the impact of financial and environmental sustainability on supply chain network design (2) the tradeoff analysis between environmental emission, water footprint, societal implications and associated cost for making informed decision on supply chain investment.

Sustainability of agro-food supply chains has recently become the subject of greater interest from consumers, firms, governmental organizations and academia as the environment continues to deteriorate. One of the most critical factors influencing the sustainability of an agro-food supply chain is its network design. A particularly challenging aspect in this context is the broad range of influencing indicators associated with the Triple Bottom Line (TBL) of sustainability that need to be considered. However, many of these indicators could not be fully integrated or measured by single-step optimization problems. This paper presents a critical literature review of operational research methods for the design of sustainable supply chains. A novel two-stage hybrid solution methodology is proposed. In the first stage, a partner selection is performed using a hybrid multi criteria decision making based on Analytic Hierarchy Process (AHP) method and the Ordered Weighted Averaging (OWA) aggregation method. The result obtained in the first stage is used in the second stage to develop a multi-objective mathematical model to optimize the design of the supply chain network. This approach allows the simultaneous consideration of all three dimensions of sustainability including carbon footprint, water footprint, number of jobs created and the total cost of the supply chain design. The proposed approach generates a Pareto frontier to aid users in making decisions. Numerical experiments are completed utilizing data from an agro-food company to demonstrate the efficiency and effectiveness of the proposed solution methodology. The analyzes of the numerical results provide important organizational, practical and policy insights on (1) the impact of financial and environmental sustainability on supply chain network design (2) the tradeoff analysis between environmental emission, water footprint, societal implications and associated cost for making informed decision on supply chain investment.

The ‘4 per mille Soils for Food Security and Climate’ was launched at the COP21 with an aspiration to increase global soil organic matter stocks by 4 per 1000 (or 0.4 %) per year as a compensation for the global emissions of greenhouse gases by anthropogenic sources. This paper surveyed the soil organic carbon (SOC) stock estimates and sequestration potentials from 20 regions in the world (New Zealand, Chile, South Africa, Australia, Tanzania, Indonesia, Kenya, Nigeria, India, China Taiwan, South Korea, China Mainland, United States of America, France, Canada, Belgium, England & Wales, Ireland, Scotland, and Russia). We asked whether the 4 per mille initiative is feasible for the region. The outcomes highlight region specific efforts and scopes for soil carbon sequestration. Reported soil C sequestration rates globally show that under best management practices, 4 per mille or even higher sequestration rates can be accomplished. High C sequestration rates (up to 10 per mille) can be achieved for soils with low initial SOC stock (topsoil less than 30 t C ha− 1), and at the first twenty years after implementation of best management practices. In addition, areas which have reached equilibrium will not be able to further increase their sequestration. We found that most studies on SOC sequestration only consider topsoil (up to 0.3 m depth), as it is considered to be most affected by management techniques. The 4 per mille number was based on a blanket calculation of the whole global soil profile C stock, however the potential to increase SOC is mostly on managed agricultural lands. If we consider 4 per mille in the top 1m of global agricultural soils, SOC sequestration is between 2-3 Gt C year− 1, which effectively offset 20–35% of global anthropogenic greenhouse gas emissions. As a strategy for climate change mitigation, soil carbon sequestration buys time over the next ten to twenty years while other effective sequestration and low carbon technologies become viable. The challenge for cropping farmers is to find disruptive technologies that will further improve soil condition and deliver increased soil carbon. Progress in 4 per mille requires collaboration and communication between scientists, farmers, policy makers, and marketeers.