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A Look at the Energy Sector – An Interview With John Field

Posted on 8th August 2016

John Field is Director of Native-Hue Ltd, an energy management consultancy, and the new president of CIBSE. John studied physics at Cambridge University completing a BA Honours and MA. In 1981 John was involved, through design to commission, in a cutting edge project called the Ideal Home Solar House. He has been at the heart of UK energy management for 30 years and first started out in the nuclear power industry.

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Ashridge Business School Receives ISO 50001 Certification

Posted on 5th August 2016

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Ashridge Business School is a centre for organisational learning and management, famous for its dedication to sustainability and pursuing excellence in all aspects of its works. The school ensures its consulting, research works and education are consistent in regards to the principles of sustainable development, which has been assisted by the school’s recent work to achieve ISO 50001 certification.

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Business Psychology and Energy Management – An Interview With Dr. Phillipa Coan

Posted on 20th July 2016

Phillipa Coan is an expert in workplace environmental behaviour change and a leading figure in applying business psychology to the area. Her PhD broadly looked at different strategies for changing employee behaviour to be more environmentally sustainable and she won both university and national awards. Her consultancy work has spanned a variety of sectors and industries including oil and gas, manufacturing, engineering, healthcare, academia and financial services. Phillipa is also a Visiting Research Fellow at Leeds University Business School and a chartered member of the British Psychological Society’s Division of Occupational Psychology.

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Is LED Lighting Turning Milk Sour?

Posted on 24th June 2016

Researchers within the Department of Food Science have established that exposing milk to light-emitting diode (LED) light sources for as little as four hours devalues its quality. It is believed that this exposure to LED light sources is more impacting than the microbial content that naturally forms in milk overtime.

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