This article investigates the following questions: 1) What are the associated factors that affect the consumer’s intention to purchase EVs? (2) What is the impact of sociodemographic variables on the adoption of EVs? (3) What are the main obstacles to and motivators for introducing EVs and the expected recommendations for manufacturers, politicians, governments, and scientists?
This publication provides templates to support any city authority, business, institution or charity that wishes to effect a positive change in mobility behaviour.
This study offers insights on how well-designed carbon pricing instruments can play a role in accelerating efforts toward energy transition and decarbonization.
This paper explains how minimum energy performance standards for buildings can be implemented effectively while remaining socially just, using a differentiated approach that carefully follows a series of design principles.
This database provides different dashboards presenting data on the latest investment and operational trends in clean cooking, including carbon market data and customer perceptions of clean cooking companies’ products and services.
This page presents the Principles for Responsible Carbon Finance in Clean Cooking, developed by the CCA.
This study investigated (1) What marketing messages are effective at increasing willingness to pay for a more efficient stove in rural Uganda; (2) What sales offers (e.g., free trial and time payments) increases willingness to pay and uptake; (3) What effects does ownership of an efficient stove have on the use of old and new […]
This is a cam[paign strategy to engender behavioural change and the increased uptake of clean cooking solutions in Kenya.
This blog assesses the opportunities of carbon finance to fill financing gaps for clean cooking, and highlights the integrity, reputational and regulatory risks associated with the sale of carbon credits.
This report provides background information and guidance on the types of behavioural changes needed to advance access to clean cooking, and ways to promote these changes.