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Thermal comfort in the supermarket environment-multiple enquiry methods and simultaneous measurements of the thermal environment
Högskolan i Borås, Akademin för textil, teknik och ekonomi. SP Sveriges Tekniska Forskningsinstitut. (SIIR/ Sustainable consumption research group)ORCID-id: 0000-0001-8323-4459
SP Sveriges Tekniska Forskningsinstitut.
SP Sveriges Tekniska Forskningsinstitut.
University of Gothenburg.
2016 (engelsk)Inngår i: 4th IIR International Conference on Sustainability and the Cold Chain, 2016Konferansepaper, Publicerat paper (Annet vitenskapelig)
Hållbar utveckling
Innehållet faller inom området hållbar samhällsutveckling
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, and 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.

sted, utgiver, år, opplag, sider
2016.
Emneord [en]
thermal environment, supermarket, interdisciplinary, display cabinets, thermal comfort
HSV kategori
Forskningsprogram
Handel och IT
Identifikatorer
URN: urn:nbn:se:hb:diva-11688DOI: 10.18462/iir.iccc.2016.0006ISI: 000378828000006Scopus ID: 2-s2.0-84975853456OAI: oai:DiVA.org:hb-11688DiVA, id: diva2:1062969
Konferanse
4th IIR International Conference on Sustainability and the Cold Chain, Auckland, April 7-9, 2016
Tilgjengelig fra: 2017-01-09 Laget: 2017-01-09 Sist oppdatert: 2024-02-01bibliografisk kontrollert
Inngår i avhandling
1. Exploring barriers to energy efficiency in supermarkets
Åpne denne publikasjonen i ny fane eller vindu >>Exploring barriers to energy efficiency in supermarkets
2018 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
Abstract [en]

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 important to maintain the right temperature in the right place and to be aware of the consumers’ shopping situation. The way chilled groceries are displayed, the form of refrigeration, the building size, and business and merchandising practices may differ between retail stores, impacting energy efficiency. Finding a balance between being energy effective and efficient, i.e., doing the right things or doing things right, is therefore important. This particular environment, where consumers interact with store staff, other consumers, chilled groceries, and other environmental factors, is a surprisingly unexplored part of retail, especially when it comes to consumers’ behaviors and perceptions. This thesis is multidisciplinary, and the research has been broadened from studying measured and perceived comfort parameters in supermarkets to incorporating qualitative studies with a clearer and deeper interest in consumers’ perceptions and behaviors. In this thesis, findings from the cold environment of chilled food display cabinets, either with doors or without, are discussed and tangible commodities are used to illustrate how ‘details’ such as doors on cabinets matter to consumers. The consumers are of the main interest since they make up the businesses. The aim of this thesis is to gain knowledge of how to improve energy efficiency and the store layout for chilled groceries by adding consumer insights. Four specific papers contribute to this thesis’ aim of overcoming specific challenges faced by retail grocery stores as regards energy efficiency. The results show how details such as doors can affect consumers’ perceptions and behaviors. The details that matter concern how consumers perceive and behave in relation to having doors or no doors on cabinets, with different forms of approach or avoidance behavior in terms of accessibility, both beneficial and problematic. Moreover, the results also show that knowledge of how to provide service to the consumer, in particular in the foodscape and with doors on cabinets, can affect the store’s energy use in a positive way and contribute toward more sustainable and energy efficient retail grocery stores. By elaborating these results in relation to “foodscape”, this thesis contributes to research on servicescape. The thesis also contributes to research on in-store energy efficiency in relation to four challenges that retail grocery stores face: building design, retail context, consumer insights, and management. The perspectives of the consumers may help to overcome barriers to energy efficiency, aid in the design of a functional foodscape and facilitate technology change for sustainable and efficient energy use in supermarket buildings.

sted, utgiver, år, opplag, sider
Borås: Högskolan i Borås, 2018
Serie
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 90
Emneord
retail, servicescape, foodscape, chilled groceries, energy efficiency, barriers, refrigerated display cabinets, consumer behaviors, consumer perceptions
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-15059 (URN)978-91-88838-04-9 (ISBN)978-91-88838-05-6 (ISBN)
Disputas
2018-11-30, M404, Borås, 13:15
Opponent
Tilgjengelig fra: 2018-11-08 Laget: 2018-09-04 Sist oppdatert: 2019-03-13bibliografisk kontrollert

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