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Reports

3 result(s) found

A critical review of methods for the performance evaluation of passive thermal retrofits in residential buildings

Text
English
Authors:
A. Carratt, G. Kokogiannakis, D. Daly

The existing residential building stock accounts for a substantial portion of worldwide energy consumption and greenhouse emissions. Improvements to the thermal performance of existing buildings is a vital activity to mitigate climate change, and often has additional benefits in the form of improved comfort, health and well-being for occupants. Despite the extensive body of literature in this area, it remains a difficult task to assess the performance of retrofit packages in occupied residential buildings.

Association of residential energy efficiency retrofits with indoor environmental quality, comfort, and health: A review of empirical data

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English
Authors:
William J. Fisk, Brett C. Singer, Wanyu R. Chan

This paper reviews empirical data from evaluations of the influence of residential energy efficiency retrofits on indoor environmental quality conditions and self-reported thermal comfort and health. Data were extracted from 36 studies described in 44 papers plus two reports. Nearly all reviewed studies were performed in Europe or United States. Most studies evaluated retrofits of homes with low-income occupants. Indoor radon and formaldehyde concentrations tended to increase after retrofits that did not add whole-house mechanical ventilation.

The Mega Conversion Program from kerosene to LPG in Indonesia: Lessons learned and recommendations for future clean cooking energy expansion

Text
English
Authors:
Katharine Thoday, Precious Benjamin, Meixi Gan, Elisa Puzzolo

Background
In 2007, the Indonesian Government instigated a national program to convert domestic kerosene users to liquefied petroleum gas (LPG) for cooking. This was primarily motivated by the rising cost of kerosene subsidies.

Objective
To review the national conversion program and LPG scale up by evaluating its impacts, including assessing sustained changes in cooking behaviour and consequent reductions in exposure to household air pollution (HAP).

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