Tag Archives: Norway

First solar bread oven takes a bow

FOR IMMEDIATE RELEASE Until now solar cookers have always needed fairly constant sunshine, but a new design which can store the Sun’s heat will finally mean fewer greenouse gas emissions.. LONDON, 20 April – Cooking using just the power of the Sun is not a new technology. Dozens of designs of solar cookers using mirrors and other shiny surfaces to concentrate the Sun’s rays are popular across the world, especially where electricity and wood for fires are in short supply. Many thousands are in use in Africa, and they are very popular for large-scale communal cooking in China. They can be designed for boiling water, cooking stews, frying and baking. But one problem is how to keep ovens hot enough, long enough, to cook such staples as bread, and how to maintain the temperature when the Sun goes in or at night. Now an Ethiopian student working with colleagues in Norway thinks he has solved the problem. Instead of cooking the food directly with the Sun’s rays, his design concentrates the heat on a container holding a mixture of salts.

Traditional bread

These store the heat, releasing it gradually over 24 hours and maintaining a steady temperature of 220°C (428°F).  This would make it possible for people in developing countries to cook food efficiently, safely and in an environmentally benign way at any time of day. Asfafaw Tesfay came from Ethiopia to Norway in 2008 with the clear idea of developing a solar oven able to bake his country’s staple food, a flat bread called injera, which is traditionally served at every meal. The problem of cooking the bread, which needs a high temperature, is particularly acute because large parts of the country are without access to electric power or wood. Only 3% of Ethiopia is now forested, down from 35% in 2000, and 85% lacks an electricity grid. Tesfay and other students from the the Norwegian University of Science and Technology (NTNU) are now looking to sell the cooker commercially, particularly in Ethiopia itself where they believe it is most needed. The oven can reach a temperature of 250⁰C(482⁰F), which makes it well adapted to the country’s food traditions and resources.

Storing heat

Tesfay and his fellow students Mari Hæreid, Sebastian Vendrig and Dag Håkon Haneberg, who work from the NTNU School of Entrepreneurship, say the cooker is the first of its kind. According to Even Sønnik Haug Larsen, who doubles as both a student and a teacher: “This oven has several advantages compared to other solar-powered ovens on the market. The biggest difference is that it can reach a high temperature and store that high temperature over time, which makes it perfect for baking injera.” The students see a potential market in organisations working in the countryside, schools, universities, hospitals, bakeries, restaurants and hotels. Later they hope to make the oven available to private individuals, but many are poor and would have to be trained how to use it. Haug Larsen and his fellow student Sebastian Vendrig travelled to Ethiopia around mid-January to contact customers and potential partners. At the same time they wanted to see if it was possible to produce the oven locally in Mekele, the home city of Asfafaw, the man behind the idea. They want to establish a viable business there and look at possible production workshops as part of a Norwegian scheme for technology transfer. “It would be fantastic if our product could improve conditions in several developing countries, and if we can be part of creating jobs locally,” said Haug Larsen. – Climate News Network

FOR IMMEDIATE RELEASE Until now solar cookers have always needed fairly constant sunshine, but a new design which can store the Sun’s heat will finally mean fewer greenouse gas emissions.. LONDON, 20 April – Cooking using just the power of the Sun is not a new technology. Dozens of designs of solar cookers using mirrors and other shiny surfaces to concentrate the Sun’s rays are popular across the world, especially where electricity and wood for fires are in short supply. Many thousands are in use in Africa, and they are very popular for large-scale communal cooking in China. They can be designed for boiling water, cooking stews, frying and baking. But one problem is how to keep ovens hot enough, long enough, to cook such staples as bread, and how to maintain the temperature when the Sun goes in or at night. Now an Ethiopian student working with colleagues in Norway thinks he has solved the problem. Instead of cooking the food directly with the Sun’s rays, his design concentrates the heat on a container holding a mixture of salts.

Traditional bread

These store the heat, releasing it gradually over 24 hours and maintaining a steady temperature of 220°C (428°F).  This would make it possible for people in developing countries to cook food efficiently, safely and in an environmentally benign way at any time of day. Asfafaw Tesfay came from Ethiopia to Norway in 2008 with the clear idea of developing a solar oven able to bake his country’s staple food, a flat bread called injera, which is traditionally served at every meal. The problem of cooking the bread, which needs a high temperature, is particularly acute because large parts of the country are without access to electric power or wood. Only 3% of Ethiopia is now forested, down from 35% in 2000, and 85% lacks an electricity grid. Tesfay and other students from the the Norwegian University of Science and Technology (NTNU) are now looking to sell the cooker commercially, particularly in Ethiopia itself where they believe it is most needed. The oven can reach a temperature of 250⁰C(482⁰F), which makes it well adapted to the country’s food traditions and resources.

Storing heat

Tesfay and his fellow students Mari Hæreid, Sebastian Vendrig and Dag Håkon Haneberg, who work from the NTNU School of Entrepreneurship, say the cooker is the first of its kind. According to Even Sønnik Haug Larsen, who doubles as both a student and a teacher: “This oven has several advantages compared to other solar-powered ovens on the market. The biggest difference is that it can reach a high temperature and store that high temperature over time, which makes it perfect for baking injera.” The students see a potential market in organisations working in the countryside, schools, universities, hospitals, bakeries, restaurants and hotels. Later they hope to make the oven available to private individuals, but many are poor and would have to be trained how to use it. Haug Larsen and his fellow student Sebastian Vendrig travelled to Ethiopia around mid-January to contact customers and potential partners. At the same time they wanted to see if it was possible to produce the oven locally in Mekele, the home city of Asfafaw, the man behind the idea. They want to establish a viable business there and look at possible production workshops as part of a Norwegian scheme for technology transfer. “It would be fantastic if our product could improve conditions in several developing countries, and if we can be part of creating jobs locally,” said Haug Larsen. – Climate News Network

Parts of Europe heating faster than global average

FOR IMMEDIATE RELEASE Climate change hits different regions in different ways and, as Europe’s climate warms, some areas are already having to adapt.  New crops are being planted and there’s a call for buildings that don’t overheat in warm weather. LONDON, 12 September – Temperatures in some parts of Europe have already increased by more than 2C in the last 60 years with changes in local climate allowing new crops to be grown. An example is the new wine growing area in southern England, which this year is celebrating its best ever grape harvest. Hundreds of acres of new vineyards are being planted to take advantage of the changing climate. Many parts of Europe are experiencing more hotter days in the summer and fewer very cold nights in winter. Overall the increase is four times greater than the global average over the 60 year period. Researchers at the Grantham Research Institute on Climate Change and the Environment at the London School of Economics and Political Science, in collaboration with the University of Warwick, show that not all regions are warming at the same pace. The results of their research, which appear in a study in the journal, Environmental Research Letters, indicate that the hottest 5% of days in summer have warmed fastest in a band from southern England and northern France to Denmark. In eastern Spain and central Italy there has been a general warming in all seasons. In some areas, Norway and Sweden for example, the changes have been much smaller in summer and in some cases there have been no measurable differences. However nights in the depths of winter have been getting warmer – by more than 2C in both countries. Professor Sandra Chapman, one of the researchers, said: “It is common to discuss climate change in terms of changes in global average temperatures but these can be far from people’s perceptions of climate change. The results in this paper begin to provide a picture of how local climate has been changing across Europe. It is a picture which is closer to that experienced by individuals.” Among other results the study notes changes in the frequency of nights that fall below freezing in winter, and days which rise above 28C in summer. These, says the study, are two thresholds that are important for many impacts such as the availability of snow in ski resorts, building design, and labour productivity. Dr. David Stainforth, the lead author of the report, said: “Climate is fundamentally the distributions of weather. Our results illustrate that the international goal of limiting the increase in global average temperature to 2°C would involve far greater changes for some places and for some aspects of climate, and therefore for particular individuals, communities and industries. “Changes in local climate pose challenges for decision makers across society not just when preparing for the climate of the future but even when planning for the climate of today. “We need to design buildings so that they don’t overheat, decide which are the best crops to plant, and even plan for variations in large scale productivity. These would all benefit from knowledge of how the climate distribution has changed at particular locations. This work begins to provide such information.” The World Meteorological Organisation and many national organisations, such as the UK Met Office, are investing substantially in the provision of information for governments and businesses to help them to adapt to climate change. The study shows that even over relatively small areas the differences can be quite marked. For example, in the north east of England the number of night frosts in winter has gone down by more than 10%, a greater drop than elsewhere in the country. – Climate News Network

FOR IMMEDIATE RELEASE Climate change hits different regions in different ways and, as Europe’s climate warms, some areas are already having to adapt.  New crops are being planted and there’s a call for buildings that don’t overheat in warm weather. LONDON, 12 September – Temperatures in some parts of Europe have already increased by more than 2C in the last 60 years with changes in local climate allowing new crops to be grown. An example is the new wine growing area in southern England, which this year is celebrating its best ever grape harvest. Hundreds of acres of new vineyards are being planted to take advantage of the changing climate. Many parts of Europe are experiencing more hotter days in the summer and fewer very cold nights in winter. Overall the increase is four times greater than the global average over the 60 year period. Researchers at the Grantham Research Institute on Climate Change and the Environment at the London School of Economics and Political Science, in collaboration with the University of Warwick, show that not all regions are warming at the same pace. The results of their research, which appear in a study in the journal, Environmental Research Letters, indicate that the hottest 5% of days in summer have warmed fastest in a band from southern England and northern France to Denmark. In eastern Spain and central Italy there has been a general warming in all seasons. In some areas, Norway and Sweden for example, the changes have been much smaller in summer and in some cases there have been no measurable differences. However nights in the depths of winter have been getting warmer – by more than 2C in both countries. Professor Sandra Chapman, one of the researchers, said: “It is common to discuss climate change in terms of changes in global average temperatures but these can be far from people’s perceptions of climate change. The results in this paper begin to provide a picture of how local climate has been changing across Europe. It is a picture which is closer to that experienced by individuals.” Among other results the study notes changes in the frequency of nights that fall below freezing in winter, and days which rise above 28C in summer. These, says the study, are two thresholds that are important for many impacts such as the availability of snow in ski resorts, building design, and labour productivity. Dr. David Stainforth, the lead author of the report, said: “Climate is fundamentally the distributions of weather. Our results illustrate that the international goal of limiting the increase in global average temperature to 2°C would involve far greater changes for some places and for some aspects of climate, and therefore for particular individuals, communities and industries. “Changes in local climate pose challenges for decision makers across society not just when preparing for the climate of the future but even when planning for the climate of today. “We need to design buildings so that they don’t overheat, decide which are the best crops to plant, and even plan for variations in large scale productivity. These would all benefit from knowledge of how the climate distribution has changed at particular locations. This work begins to provide such information.” The World Meteorological Organisation and many national organisations, such as the UK Met Office, are investing substantially in the provision of information for governments and businesses to help them to adapt to climate change. The study shows that even over relatively small areas the differences can be quite marked. For example, in the north east of England the number of night frosts in winter has gone down by more than 10%, a greater drop than elsewhere in the country. – Climate News Network