地域太阳能烘焙潜力：烘焙世界可持续能源转型规划的社会技术分析

IF 3.7 Q2 ENVIRONMENTAL SCIENCES

Cleaner and Responsible Consumption Pub Date : 2025-05-09 DOI:10.1016/j.clrc.2025.100276

Guillaume Guimbretière , Benjamin Pillot , Christophe Révillion , Corrie Mathiak , Romain Authier

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引用次数: 0

摘要

如今，由于能源原因，面包消费似乎长期不可持续。直接太阳能烘烤可以作为解决方案的一部分，但目前还缺乏能够在地区范围内评估太阳能烘烤的社会技术潜力的工具。在本文中，社会技术太阳能面包店的工作流程模型和两个社会经济指标的发展。然后，将这些数字工具用于一个小型热带岛屿（法国r union）的全面太阳能生产和软性移动方案的框架中。结果表明，在最佳地点，太阳能烘烤每周至少可进行一次，产量可达16吨/年，每年可节省约32,000吨二氧化碳排放。

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Territorial solar baking potential: A socio-technical analysis for planning the sustainable energy transition of the bakery world

Nowadays, for energy reasons bread consumption appears unsustainable in the long-term. Direct solar baking can be part of the solution, but tools allowing for the estimation of the social-technical potential of solar baking at the territorial scale are lacking. In this article a socio-technical solar bakery’s workflow model and two socio-economic indicators were developed. Then, these numeric tools were used in the frame of a full solar production and soft mobility scenario in a small tropical island (Réunion, France). Results show that in the best sites solar baking can be performed at least once a week with a production up to 16 tons/year and