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Publications (10 of 26) Show all publications
Lindberg, U. & Borgqvist, M. (2018). Certified energy consultant for increasednumber of retail grocery stores with low energy use, safe operation and low environmental impact. In: Refrigeration Science and Technology: . Paper presented at 5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018 (pp. 376-384).
Open this publication in new window or tab >>Certified energy consultant for increasednumber of retail grocery stores with low energy use, safe operation and low environmental impact
2018 (English)In: Refrigeration Science and Technology, 2018, p. 376-384Conference paper, Published paper (Refereed)
Abstract [en]

This paper describes the framework for a proposed certification for energy consultants targeting the grocery sector, i.e. supermarkets. Thecertificationshould cover necessary knowledge and requirements, with the overall aim of increasing energy efficiency and reducing related costs for the store at the system level. Within the retail sector, supermarkets are the most energy-intensive buildings. Buildings intended for food sector applications need to be of a special design, with requirements that differ from other premises. Half of the electricity used is employed to keep food cold. However, energy efficiency can be improved through efficient equipment and increased knowledge, sometimes by 30-50% or more. This paper presents different skills and requirements needed by a certified energy consultant, CEC, working with energy efficiency in supermarket, from the retailer's perspective. Thus, the specifications can be used to further develop the certification area; energy consulting for supermarkets and good practice approaches targeting this area.

Keywords
Certification, Commercial, Energy, Energy efficiency, Refrigeration, Retail grocery store, Chains, Commercial refrigeration, Costs, Environmental impact, IIR filters, Retail stores, Sales, Sustainable development, Good practices, Grocery sector, Grocery stores, Safe operation, System levels
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-34479 (URN)10.18462/iir.iccc.2018.0049 (DOI)2-s2.0-85046272801 (Scopus ID)9782362150241 (ISBN)
Conference
5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018
Note

 Funding details: Energimyndigheten;

Available from: 2018-08-09 Created: 2018-08-09 Last updated: 2018-08-22Bibliographically approved
Lindberg, U., Salomonson, N., Sundström, M. & Wendin, K. (2018). Consumer perception and behavior in the retail foodscape – A study of chilled groceries. Journal of Retailing and Consumer Services, 40, 1-7
Open this publication in new window or tab >>Consumer perception and behavior in the retail foodscape – A study of chilled groceries
2018 (English)In: Journal of Retailing and Consumer Services, ISSN 0969-6989, E-ISSN 1873-1384, Vol. 40, p. 1-7Article in journal (Refereed) Published
Abstract [en]

In the retail grocery business, new competitors such as pure e-commerce players are growing fast, and, in order to compete, ‘brick and mortar’ stores such as supermarkets need to become more professional at providing excellent customer service, and to use the physical servicescape as the main competitive advantages. However, supermarkets also face a challenge to offer consumers high quality products while at the same time providing a pleasant and functional servicescape. Products like groceries often need to be stored in cabinets due to strict regulations and in order to maintain correct temperatures. Some of these cabinets have doors which make them more energy-efficient (Evans et al., 2007 ;  Faramarzi et al., 2002), reduces costs, and contributes to grocery quality, but it can also affect the perceived servicescape, and risk a negative impact on sales (Waide, 2014; Kauffeld, 2015). For example, moisture from the atmosphere that condenses on the inside of the door glass (Fricke and Bansal, 2015) may make the cabinets less transparent, and doors can obstruct consumers from passing by. Thus, having chilled groceries in cabinets with doors can be both beneficial and problematic. However, no studies have been conducted on how open (no doors) or closed (with doors) cabinets for chilled groceries impact consumer perception and behavior. Hence, the purpose of the study is to contribute to an understanding of how consumers behave and what they perceive when shopping chilled groceries from cabinets with doors and without doors in the supermarket.

Based on a qualitative research approach, combining in-store observations and focus group interviews, and focusing on Bitner's (1992) three environmental variables in the servicescape, i.e. (1) ambient condition, (2) space and functions, and (3) signs, symbols and artifacts, the study investigates the question: do open or closed cabinets for chilled groceries in the supermarket impact consumer perception and behavior, and if so, how?

Our results indicate that consumers’ behavior and perceptions of the foodscape differ when there are doors or no doors on the cabinets. The paper thereby contributes to servicescape research by focusing on a particular part of supermarkets – the foodscape for chilled groceries–and by enhancing the understanding of environmental variables in the servicescape. The results further show how doors lead to different forms of approach or avoidance behavior in terms of accessibility and that consumers’ vision, olfaction and tactility all influence consumers’ perceptions of freshness and cleanliness in relation to doors or no doors. Our results also have practical implications for retailers who are designing new stores or considering changes in existing store layouts.

Keywords
grocery retail, consumer behavior, consumer perception, servicescape, foodscape
National Category
Social Sciences Interdisciplinary
Identifiers
urn:nbn:se:ri:diva-32852 (URN)10.1016/j.jretconser.2017.09.001 (DOI)2-s2.0-85034114483 (Scopus ID)
Funder
Swedish Retail and Wholesale Development Council
Available from: 2017-12-12 Created: 2017-12-12 Last updated: 2019-01-07Bibliographically approved
Lindberg, U., Rolfsman, L. & Swartz, H. (2018). Energy agreements regarding grocery stores for a sustainable society - Lessons learned. In: Refrigeration Science and Technology: . Paper presented at 5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018 (pp. 152-159).
Open this publication in new window or tab >>Energy agreements regarding grocery stores for a sustainable society - Lessons learned
2018 (English)In: Refrigeration Science and Technology, 2018, p. 152-159Conference paper, Published paper (Refereed)
Abstract [en]

In this study we aim to shed light on waste heat from commercial refrigeration, which is common but unnecessary. Excess heat is the heat which is not recovered, although it is possible to do so. We include heating for existing buildings: grocery stores as stand-alone, or within another building. VariousSwedish perspectives of the parties involved, tenant and landlord, are discussed. Theoretically and technically, it is not difficult to distributeexcess energy from a tenant to another receiver, which in turn uses the energy. However, to meet energy goals regarding energy consumption for heating buildings requires new and efficient approaches. The technique is already known and availableon the market. We suggest that availableenergy and heat recovery projects, contracts and agreements maysignificantly enhance the possibility of creating viable energy efficiency projects, and include excess heat. Results include lessons learned from the parties.

Keywords
Agreement, Commercial, Energy efficiency, Heat-recovery, Lease, Refrigeration, Supermarket, Chains, Commercial refrigeration, Contracts, Energy utilization, IIR filters, Sustainable development, Waste heat, Waste heat utilization, Excess heats, Grocery stores, Stand -alone, Sustainable society
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-34481 (URN)10.18462/iir.iccc.2018.0021 (DOI)2-s2.0-85046294764 (Scopus ID)9782362150241 (ISBN)
Conference
5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018
Note

Funding details: Energimyndigheten;

Available from: 2018-08-09 Created: 2018-08-09 Last updated: 2018-08-22Bibliographically approved
Haglund Stignor, C., Tiljander, P., Lindberg, U., Lidbom, P., Axell, M. & Masgrau, M. (2018). New type of energy efficient heat exchanger for indirectly cooled display cabinets - Laboratory and field tests. In: Refrigeration Science and Technology: . Paper presented at 5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018 (pp. 206-214).
Open this publication in new window or tab >>New type of energy efficient heat exchanger for indirectly cooled display cabinets - Laboratory and field tests
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2018 (English)In: Refrigeration Science and Technology, 2018, p. 206-214Conference paper, Published paper (Refereed)
Abstract [en]

In this study, a completely new type of air-to-liquid heat exchanger, adapted for obtaining good heat transfer performance even at a laminar flow regime on the liquid side has been evaluated in a display cabinet application. The heat exchanger consists of parallel plates, with liquid in every second passage and air in the other passages. Tests were performed with a traditional open vertical display cabinet, first with a traditional finned-tube coil and thereafter with the new type of heat exchanger, both in a climate chamber and thereafter in the field. The results from both tests showed that the liquid inlet temperature could be increased by around 6°C, from the range -8°C - -7°C with the traditional coil to the range -2°C -1°C with the new type of heat exchanger, which can lead to considerable energy savings and operation without the need for defrosting of the heat exchanger.

Keywords
Display cabinet, Heat exchanger, Indirect cooling, Laminar flow, Chains, Energy conservation, Energy efficiency, Heat transfer, IIR filters, Liquids, Sustainable development, Woodworking, Climate chambers, Energy efficient, Heat transfer performance, Laminar flow regimes, Liquid inlet temperature, Parallel plates, Heat exchangers
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-34470 (URN)10.18462/iir.iccc.2018.0028 (DOI)2-s2.0-85046274802 (Scopus ID)9782362150241 (ISBN)
Conference
5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018
Note

 Funding details: Energimyndigheten;

Available from: 2018-08-13 Created: 2018-08-13 Last updated: 2018-08-22Bibliographically approved
Jensen, S., Lindberg, U. & Rolfsman, L. (2017). Prioriterade åtgärder i befintliga livsmedelslokaler för ökad energieffektivisering. Kyla & värme (2), 34-39
Open this publication in new window or tab >>Prioriterade åtgärder i befintliga livsmedelslokaler för ökad energieffektivisering
2017 (Swedish)In: Kyla & värme, no 2, p. 34-39Article in journal (Other (popular science, discussion, etc.)) Published
Keywords
energi, f-gas, köldmedier, energieffektivisering
National Category
Energy Engineering
Identifiers
urn:nbn:se:ri:diva-29280 (URN)
Projects
Prioriterade åtgärder i befintliga livsmedelslokaler för ökad energieffektivisering
Available from: 2017-04-11 Created: 2017-04-11 Last updated: 2018-08-22Bibliographically approved
Lindberg, U., Fahlén, P., Axell, M. & Fransson, N. (2017). Thermal comfort in the supermarketenvironment – multiple enquiry methods and simultaneous measurements of the thermal environment. International journal of refrigeration, 82, 426-435
Open this publication in new window or tab >>Thermal comfort in the supermarketenvironment – multiple enquiry methods and simultaneous measurements of the thermal environment
2017 (English)In: International journal of refrigeration, ISSN 0140-7007, E-ISSN 1879-2081, Vol. 82, p. 426-435Article in journal (Refereed) Published
Abstract [en]

In the supermarket environment three factors must be considered: food (food quality), personnel (working conditions), and customers.The customers do not remain in this environment very long but are of particular interest since they constitute the supermarket’s commercial basis. However, there are no recommendations on the indoor environment based on this category. This study compares the perceived indoor thermal environment with simultaneous objective measurements of the thermal environment and includes multiple enquiry methods. These methods have been used for this specific environment in order to understand how customers perceive, evaluate, and prefer variations in the thermal environment.

Measurements were performed in summer and winter in front of twelve display cabinets, over 1100 questionnaires have been received.To provide recommendations, this study presents measured and perceived comfort in supermarkets, information which can be used for prescribing suitable thermal environments for customers.

Keywords
Environment, Supermarket, Display Cabinet, Comfort, Thermal Analysis, Retail, Customer, Consumer
National Category
Engineering and Technology
Identifiers
urn:nbn:se:ri:diva-32863 (URN)10.1016/j.ijrefrig.2017.06.020 (DOI)2-s2.0-85026862478 (Scopus ID)
Available from: 2017-12-14 Created: 2017-12-14 Last updated: 2019-01-10Bibliographically approved
Johnni, M., Kellner, P., Malmberg, M., Svanborg, M. & Vavassori, G. (2016). Cold Chain of Chilled meals - A case study.
Open this publication in new window or tab >>Cold Chain of Chilled meals - A case study
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2016 (English)Report (Other academic)
Abstract [en]

”Active Ageing – Personalised food and meal solutions for health and quality of life”(Aktivt åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hosäldre. Diarienr 2013-02780) is a project that aims to maintain the quality of life and autonomy of older persons, through individual and personalised meal solutions that fit their needs and requirements. The target group are primarily the age 75 or older. Five work packages are included in the project. One of the work packages had the scope of developing a concept for the ordering, distribution and delivery of meal to the elderly.The final report from that work package can be found in SP Report 2015:75. An interdisciplinary approach – combining knowledge of ICT (information and communications technology) – Technology, food quality, packaging, logistic, sensory, and waste/return systems for the food that is distributed is increasingly necessary. Being able to influence food choices, for the elderly, is central and open up possibilities for different activities and the development of new products, models and services that might be facilitated by collaborating with SMEs (micro, small and medium sized enterprises) and other business partners interested in delivering solutions for the elderly consumers. The concept for the ordering, distribution and delivery of meal to the elderly developed in the project can be used by other end users and/or for other products and services.Students at the KTH performed a case study “cold chain of chilled meals” together with participant, Medirest, from the project Active Ageing which is presented in this report.The focus is on hospital food provisioning, which is an even more delicate branch in the general food processing panorama. The entire cold chain is mapped and analysed, from the factory up to the hospital wards, in order to ensure integrity and identify critical points. The work is done in collaboration with Medirest, a company responsible for food provision in five hospitals in Stockholm’s county. The aim of the project were to investigate if Medirest cold chain of a meal containing chicken were kept intact starting from when the frozen chicken were thawed until it was delivered in a meal box to the S:t Görans Hospital, including all storing and transportation.Starting from the background knowledge of food regulations, production procedures, logistic technologies and delivery schemes, the overall situation can be depicted and subsequently investigated. Temperature measurements were carried out upon cooked chicken. The results shows that the chicken holds a temperature below 6°C, which is Medirest’s goal, when it is put in the holding fridge at Medirest. The temperature fluctuates a lot.When it is put in the holding fridge at the hospital the temperature is held more constant, just above 6°C. The difference may depend on the activity and the amount of internal loads, as well as the ventilation flow required at the Medirest facility. The most exposed parts of the cold chain were during the preparation of the meal boxes, the transportation to the hospital, and during the delivery of the meal boxes to the different wards. The measurements were carried out in November, which is a relative cold month. Problems not showed in this study could however occur during the summer months when the cold chain is exposed to higher loads and higher ambient temperatures.

Series
SP Rapport, ISSN 0284-5172 ; 2016:91
Keywords
Cold chain, chilled meals, distribution, energy, food, elderly consumers
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-27946 (URN)
Available from: 2017-01-23 Created: 2017-01-23 Last updated: 2018-08-22Bibliographically approved
Lindberg, U., Rolfsman, L., Jensen, S. & Ruud, S. (2015). DESIGNING A NEAR ZERO ENERGY SUPERMARKET – MINIMISING ENERGY USE AND ENSURING THE SUPPLY OF RENEWABLE ENERGY (ed.). In: Proceedings of the 24th IIR International Congress of Refrigeration:: . Paper presented at 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015..
Open this publication in new window or tab >>DESIGNING A NEAR ZERO ENERGY SUPERMARKET – MINIMISING ENERGY USE AND ENSURING THE SUPPLY OF RENEWABLE ENERGY
2015 (English)In: Proceedings of the 24th IIR International Congress of Refrigeration:, 2015, , p. pap. n. 825Conference paper, Published paper (Refereed)
Publisher
p. pap. n. 825
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-12597 (URN)29450 (Local ID)29450 (Archive number)29450 (OAI)
Conference
24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
Available from: 2016-09-13 Created: 2016-09-13 Last updated: 2018-08-22Bibliographically approved
Lindberg, U. & Alonzo, Y. (2014). A purchaser network for increased energy efficiency in supermarkets (ed.). In: : . Paper presented at 3rd IIR International Conference on Sustainability and the Cold Chain, London, UK, 2014.
Open this publication in new window or tab >>A purchaser network for increased energy efficiency in supermarkets
2014 (English)Conference paper, Published paper (Refereed)
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-12373 (URN)16629 (Local ID)16629 (Archive number)16629 (OAI)
Conference
3rd IIR International Conference on Sustainability and the Cold Chain, London, UK, 2014
Available from: 2016-09-13 Created: 2016-09-13 Last updated: 2018-08-22Bibliographically approved
Jensen, S., Lidbom, P., Lindberg, U. & Rolfsman, L. (2014). Dörrar på kyldiskar för minskad energianvändning, ökad matvarukvalitet och bättre inneklimat (ed.). Paper presented at .
Open this publication in new window or tab >>Dörrar på kyldiskar för minskad energianvändning, ökad matvarukvalitet och bättre inneklimat
2014 (Swedish)Report (Refereed)
Series
SP Rapport, ISSN 0284-5172 ; 2014:59
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-5214 (URN)16706 (Local ID)978-91-88001-03-0 (ISBN)16706 (Archive number)16706 (OAI)
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2018-08-22Bibliographically approved
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-8323-4459

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