Dataset Information

Modelling the causes of boiler accidents: implications for economic and social sustainability at the workplace.

ABSTRACT: This study aims to examine the causes of boiler accidents in the context of the ready-made garment (RMG) industry of Bangladesh as an emerging economy. On the basis of a comprehensive review of the existing literature, previous accident reports, and technical discussion with relevant personnel in the industries and regulating authorities, a total of 14 causes of boiler accidents were identified. This study merged neutrosophic (N) theory with the analytic hierarchy process (AHP) for prioritizing the causes of boiler accidents. Finally, to examine the reliability of the results, a robustness analysis was performed. The findings reveal that the lack of standard legislation, non-standard boiler operation, use of expired, non-registered, and non-certified boilers, faulty design of boilers, and the shortage of skilled boiler operators are the top five notable causes of boiler accidents in the RMG industry. The findings provide valuable insights for industrial managers and policymakers to formulate strategies to reduce boiler accidents.

SUBMITTER: Rahman MA

PROVIDER: S-EPMC9193911 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature

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Modelling the causes of boiler accidents: implications for economic and social sustainability at the workplace.

Rahman Md Ashiqur MA Karmaker Chitra Lekha CL Ahmed Tazim T Khan Md Ikram MI Morshed A K M Monjur AKMM Ali Syed Mithun SM

Heliyon 20220607 6

This study aims to examine the causes of boiler accidents in the context of the ready-made garment (RMG) industry of Bangladesh as an emerging economy. On the basis of a comprehensive review of the existing literature, previous accident reports, and technical discussion with relevant personnel in the industries and regulating authorities, a total of 14 causes of boiler accidents were identified. This study merged neutrosophic (N) theory with the analytic hierarchy process (AHP) for prioritizing ...[more]

PMID: 35711984

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Project description:Diet norms are the shared social behaviours and beliefs about diets. In many societies, including the UK, these norms are typically linked to unhealthy diets and impede efforts to improve food choices. Social interactions that could influence one another's food choices, were highly disrupted during the lockdowns in response to the COVID-19 pandemic. A return to workplaces and re-establishment of eating networks may present an opportunity to influence dietary norms by introducing minimum dietary standards to in workplaces, which could then spread through wider home and workplace networks. An agent-based model was constructed to simulate a society reflecting the structure of a city population (1000 households) to explore changes in personal and social diet-related norms. The model tracked individual meal choices as agents interact in home, work or school settings and recorded changes in diet quality (range 1 to 100). Scenarios were run to compare individuals' diet quality with the introduction of minimum dietary standards with degrees of working from home. The more people mixed at work the greater the impact of minimum standards on improving diet norms. Socially isolated households remained unaffected by minimum standards, whereas household members exposed directly, in workplaces or schools, or indirectly, influenced by others in the household, had a large and linear increase in diet quality in relation to minimum standards (0.48 [95% CI 0.34, 0.62] per unit increase in minimum standards). Since individuals regressed to the new population mean, a small proportion of diets decreased toward lower population norms. The degree of return to work influenced the rate and magnitude of change cross the population (-2.4 points [-2.40, -2.34] in mean diet quality per 20% of workers isolating). These model results illustrate the qualitative impact social connectivity could have on changing diets through interventions. Norms can be changed more in a more connected population, and social interactions spread norms between contexts and amplified the influence of, for example, workplace minimum standards beyond those directly exposed. However, implementation of minimum standards in a single type of setting would not reach the whole population and in some cases may decrease diet quality. Any non-zero standard could yield improvements beyond the immediate adult workforce and this could spill between social contexts, but would be contingent on population connectivity.

Project description:Demand side interventions, such as dietary change, can significantly contribute towards the achievement of 2030 national sustainable development goals. However, most previous studies analysing the consequences of dietary change focus on a single dimension of sustainability (e.g., environment) using a limited number of indicators and dietary scenarios. A multi-dimension and multi-indicator analysis can identify the potential trade-offs. Here, starting from the current food consumption data (year 2011), we first designed nine alternative dietary scenarios (healthy Swiss diet, healthy global diet, vegetarian, vegan, pescatarian, flexitarian, protein-oriented and meat-oriented diets and a food greenhouse gas tax diet). Next we calculated three nutritional quality (nutrient balance score, disqualifying nutrient score, percent population with adequate nutrition), five environmental (greenhouse gas, water, land, nitrogen and phosphorus use), one economic (daily food expenditure) and one human health indicator (DALYs) for current and alternative diets. We found that transition towards a healthy diet following the guidelines of Swiss society of nutrition is the most sustainable option and is projected to result in 36% lesser environmental footprint, 33% lesser expenditure and 2.67% lower adverse health outcome (DALYs) compared with the current diet. On the other extreme, transition towards a meat or protein oriented diet can lead to large increases in diet related adverse health outcomes, environmental footprint, daily food expenditure and a reduction in intakes of essential nutrients (for Vitamin C, Fibre, Potassium and Calcium). We found that shifting to the vegetarian and vegan diet scenarios might lead to a reduction in intakes of certain micronutrients currently supplied primarily by animal-sourced foods (Vitamin B12, Choline and Calcium). Results show that achieving a sustainable diet would entail a high reduction in the intake of meat and vegetable oils and a moderate reduction in cereals, roots and fish products and at the same time increased intake of legumes, nuts, seeds, fruits and vegetables. We identify several current data and research gaps that need to be filled in order to get more accurate results. Overall, our analysis underscores the need to consider multiple indicators while assessing the dietary sustainability and provides a template to conduct such studies in other countries and settings. Future efforts should focus on assessing the potential of different interventions and policies that can help transition the population from current to sustainable dietary patterns.

Dataset Information

Modelling the causes of boiler accidents: implications for economic and social sustainability at the workplace.

Publications

Modelling the causes of boiler accidents: implications for economic and social sustainability at the workplace.

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