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This paper describes the impact of the Portsmouth "Big Green Commuter Challenge" (BGCC) event, organized by Portsmouth City Council (PCC) in order to reduce carbon and nitrogen oxide emissions from transport within the city. In total, over 1000 people and 36 organizations took part in the 2011 event. This is an example of a 'Smarter Choice" measure designed to encourage travel behavioral change to more sustainable modes of transport. A literature review and evaluation of previous "Smarter Choices" measures has been carried out to give some context to the BGCC. An introduction to the city of Portsmouth is presented, in particular its efforts to reduce road traffic and emissions from the city centre area. The event encouraged a modal shift to more sustainable modes of travel, resulting in estimated reductions in CO 2 and NO x emissions per mile. However, a number of further recommendations have been made to enable future similar events to have a greater impact on road traffic and emissions.

Cassava leaves have the potential to improve dietary diversity, the intake of protein and micronutrient of members of low-income households. The study aimed at evaluating nutritional properties, and consumer preferences of legumefortified cassava leaves (soybean and groundnut fortified products) using plain leaves as control. The nutritional and anti-nutritional properties of the samples were determined using standard laboratory methods, and a structured questionnaire was used to assess consumer preferences. There were significant (P < 0.05) increase in the nutritional properties and the product type had a strong significant (p < 0.05) effect on the anti-nutritional properties (tannins, phytate, and cyanogenic potential (CNP). Respondents from Kaoma and Serenje districts have a higher preference for soy-fortified over groundnut-fortified variant. In contrast, Kasama and Mansa ABOUT THE AUTHOR

This study evaluated the nutritional, antinutritional properties, and consumer preferences of five maize-based snacks at the household level. The physical, nutritional, and antinutritional properties were analyzed with standard laboratory methods, while a structured questionnaire was used for the data collection on consumer preferences of the maize products. There were significant (p < 0.05) differences in the proximate parameters of the maize snack samples. Antinutritional properties among maize snacks all fell within the permissible range. Respondents from all districts showed no significant (p > 0.05) differences in maize chin-chin variants’ and maize finger variants’ except for Serenje and Mkushi districts where maize chin-chin and maize finger showed significant (p < 0.05) differences in their sensory ratings. However, across districts, the most rated maize finger variant was the spiced 100% maize finger. In conclusion, maize-based snacks enriched with soybean flour have proven nutritious with a reasonable acceptability level.