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The purpose of this study is to investigate and analyse the potential of existing buildings in the UK to contribute to the net-zero emissions target. Specifically, it aims to address the significant emissions from building fabrics which pose a threat to achieving these targets if not properly addressed.

The study, based on a literature review and ten (10) case studies, explored five investigative approaches for evaluating building fabric: thermal imaging, in situ U-value testing, airtightness testing, energy assessment and condensation risk analysis. Cross-case analysis was used to evaluate both case studies using each approach. These methodologies were pivotal in assessing buildings’ existing condition and energy consumption and contributing to the UK’s net-zero ambitions.

Findings reveal that incorporating the earlier approaches into the building fabric showed great benefits. Significant temperature regulation issues were identified, energy consumption decreased by 15% after improvements, poor insulation and artistry quality affected the U-values of buildings. Implementing retrofits such as solar panels, air vents, insulation, heat recovery and air-sourced heat pumps significantly improved thermal performance while reducing energy consumption. Pulse technology proved effective in measuring airtightness, even in extremely airtight houses, and high airflow and moisture management were essential in preserving historic building fabric.

The research stresses the need to understand investigative approaches’ strengths, limitations and synergies for cost-effective energy performance strategies. It emphasizes the urgency of eliminating carbon dioxide (CO₂) and greenhouse gas emissions to combat global warming and meet the 1.5° C threshold.

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.