Ulla Maria Lindberg

Background Cabinet and in-store layout design impose high demands on supermarket refrigeration systems, due to temperature requirements and interactions between the ambient environment and the display. It is clear that views diverge on how different barriers should be investigated, and there are reasons to believe that energy efficiency measurement...

Med värme som tillvaratas från livsmedelsbutikernas kylanläggningar är det möjligt att minska energianvändningen, öka hållbarheten och minska kostnader för handlaren och fastigheten där livsmedelsbutiker finns som hyresgäster. I samhället, mellan aktörerna, krävs effektivare sätt att projektera, bygga och förvalta fastighetsbeståndet.

Energy efficiency activities in sections of grocery stores for chilled groceries are subject to particular challenges as this is a complex indoor environment given that the goal of store owners is to offer consumers chilled groceries of high quality in a comfortable environment while at the same time trying to reduce energy use. Consequently, it is...

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...

When describing how to design a zero carbon supermarket involves very efficient use of energy and a significant amount of renewable carbon-free energy supply limited to the use phase of the building. To be able to optimize the operation of the rather complex building technical systems in a zero carbon supermarket, it is necessary to have a building...

This paper presents the results of an investigation into where and how food waste at the retail and consumer levels would be affected by a lower temperature in the cold chain for chilled food. A lower temperature means that shelf life will be longer. If, for example, milk, ready meals and sandwich spreads were stored at 4 °C instead of 8 °C, it wou...

This paper describes a purchaser network consisting of retail sector supermarkets and industries associated with all retail aspects of the food sector. Its purpose is to support and expand forms of joint working with industry and public authorities, with the overall aim of increasing energy efficiency in retail food outlets through demonstration an...

Is the purpose of supermarket refrigeration to keep food or people cold? The answer is obvious but current technology for vertical display cabinets results in a cold ambience and poor thermal comfort. This is well-known and has been investigated by practical measurement as well as by simulation. It is, however, not so well-known how customers and s...

SUMMARY Half the electricity use in supermarkets derives from the display of refrigerated food. Clim ate influences the performance of the cabinets and their energy use as well as the thermal comfort of people and the temperature quality of the food. This work is an interdisciplinary study of perceived comfort in relation to measured local climate....