The Pudding of Trust

Trust - "reliance on the integrity, ability, or character of a person or thing" - is pervasive in social systems. We constantly apply it in interactions between people, organizations, animals, and even artifacts. We use it instinctively and implicitly in closed and static systems, or consciously and explicitly in open or dynamic systems. An epitome for the former case is a small village, where everybody knows everybody, and the villagers instinctively use their knowledge or stereotypes to trust or distrust their neighbors. A big city exemplifies the latter case, where people use explicit rules of behavior in diverse trust relationships. We already use trust in computing systems extensively, although usually subconsciously. The challenge for exploiting trust in computing lies in extending the use of trust-based solutions, first to artificial entities such as software agents or subsystems, then to human users' subconscious choices

Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding

This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets

Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes

This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets

Modeling Expert Opinions on Food Healthiness: A Nutrition Metric

Background Research over the last several decades indicates the failure of existing nutritional labels to substantially improve the healthiness of consumers' food and beverage choices. The difficulty for policy-makers is to encapsulate a wide body of scientific knowledge in a labeling scheme that is comprehensible to the average shopper. Here, we describe our method of developing a nutrition metric to fill this void. Methods We asked leading nutrition experts to rate the healthiness of 205 sample foods and beverages, and after verifying the similarity of their responses, we generated a model that calculates the expected average healthiness rating that experts would give to any other product based on its nutrient content. Results The form of the model is a linear regression that places weights on 12 nutritional components (total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron) to predict the average healthiness rating that experts would give to any food or beverage. We provide sample predictions for other items in our database. Conclusions Major benefits of the model include its basis in expert judgment, its straightforward application, the flexibility of transforming its output ratings to any linear scale, and its ease of interpretation. This metric serves the purpose of distilling expert knowledge into a form usable by consumers so that they are empowered to make healthier decisions.

Fringe Festival, October 8-26, 2014

This is the concert program of the Fringe Festival performances beginning on Wednesday, October 8, 2014 at 8:00 p.m., at the Lane-Comley Studio 210, Boston University Theater, 264 Huntington Avenue, Boston, Massachusetts. Works performed were The Whitmores by Ben Ducoff, Late the Same Evening by John Musto, and La Tragédie de Carmen by Marius Constant, Jean Claude Carrière, and Peter Brook. Digitization for Boston University Concert Programs was supported by the Boston University Humanities Library Endowed Fund