Call number: LD2668 .T4 1979 D65 / Master of Arts

The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015

In the process of electricity generation, water is used as the working fluid to transport energy from the fuel to the turbine. This water has to be ultrapure in order to reduce maintenance cost on the boilers. For the production of ultrapure water, a desalination process is used. This process consists of an ultrafiltration pretreatment section, two reverse osmosis stages and a continuous electrodeionisation stage. Reverse osmosis desalination plants are, however, inherently inefficient with a high specific energy consumption. In an attempt to improve the efficiency of low recovery seawater applications, energy recovery devices are installed on the brine outlet of the reverse osmosis stages. The energy recovery device recovers the energy that is released through the high pressure brine stream and reintroduces it to the system. The investigated desalination process has a fresh water feed with a salinity of 71 ppm and is operated at recoveries above 85%. The plant produces demineralised water at a salinity lower than 0.001ppm for the purpose of high pressure boiler feed. A thermodynamic analysis determined the Second Law efficiencies for the first and second reverse osmosis sections as 3.85% and 3.68% respectively. The specific energy consumption for the reverse osmosis plants is 353 Wh/m3 and 1.31 Wh/m3. This was used as the baseline for the investigation. An exergy analysis determined that energy is lost through the brine throttling process and that a pressure exchanging system can be installed on all reverse osmosis brine streams. Energy recovery devices are untested in high recovery fresh water applications due to the low brine pressure and low brine flow. It was determined that pressure exchanging systems can reduce the specific energy consumption of the first reverse osmosis stage with 12.2% whereas the second RO stage energy consumption can be improved with 7.7%. The Second Law efficiency can be improved by 25.6% for the first reverse osmosis stage while the efficiency is improved with 18.1% for the second stage. The optimal operating recovery for the PES is between 80% and 90%. / MIng (Chemical Engineering), North-West University, Potchefstroom Campus, 2015

Food security is essential amongst households as it enables consumers to live a healthy and productive life. Determining factors for households to be classified as food secure is the availability, accessibility and utilisation of food in a sustainable manner as food availability and accessibility alone are not enough for households to be food secure. The food utilisation aspect of food security, which includes the type of food consumed, food knowledge and food handling practices, should therefore also be considered as it determines the quantity, quality and safety of food. High percentages of the population in the Northern Cape province of South Africa has inadequate access to food, is unemployed, poorly educated, and living below the poverty line. All these aspects contribute to food insecure households. A specific community within the Northern Cape was chosen to do research regarding households‟ food security status, namely the employees of the Vaalharts Irrigation Scheme (VIS). The VIS was approached as consumers at the Vaalharts region indicated a need to improve their awareness regarding hygiene and the consumption of adequate and a variety of food. Objective: The aim of the study was to explore employees of the VIS‟ food security status. The focus of the study was therefore on consumers who earn a stable income. As food access and utilisation are fundamental aspects in determining household food security, self-production activities, food knowledge, and consumption were investigated. Methodology: A quantitative method was used to explore the study population‟s food security status with the use of a purposive sample and interviewer-administered questionnaires (n=162). The study was conducted at the premises of VIS over a period of three weeks. Data analysis was performed by Statistical Consultation Services of the North-West University using the Statistical Program for Social Sciences. Results: Nearly one third (29.6%) of respondents‟ households were classified as food secure while almost half (48.8%) of households were at risk of being food insecure and 21.6% were food insecure. Only a few respondents were engaged in self-production activities with limited space being the main problem. Good basic food knowledge was identified amongst respondents and food secure respondents had better food knowledge than food insecure respondents. Food insecure respondents mainly consumed monotonous diets consisting of maize meal, chicken and milk. There was a tendency that at risk respondents consumed a larger variety of food high in protein which is also more expensive. Overall food secure respondents consumed a larger variety of food groups. There was an additional problem identified. Respondents at risk as well as food insecure respondents either do not use their income effectively or do not use resources bought, such as food optimally. Conclusions: Although all of the respondents were employed, and earned an income, only a small percentage were food secure. According to the findings, basic food knowledge, food consumption practices and income have an influence on respondents‟ food security status. These aspects which had an influence on respondents‟ food security status should be addressed especially amongst at risk and food insecure respondents through food related healthcare information. Food related healthcare information should be made available to the community via several sources (schools, clinics, churches) to improve consumers‟ awareness regarding aspects which negatively influence their food security status as well as how to improve it. / Master of Consumer Sciences, North-West University, Potchefstroom Campus, 2015

Economic theories usually assume that the amount of work offered by individuals increase as wages and salaries increase. However, there are volunteers who present their work without payment for the production of goods and services, for the benefit of others. Volunteer work is of significance in a time when social safety nets are weak and there are ever increasing demands on welfare organisations. Volunteers can make a difference in their communities and entire society in general which means that if they are understood better, it may be possible to harness their power for the greater good. Therefore, this thesis analyses volunteers and volunteerism in South Africa and the factors that determine their efforts. The manuscript presents a critical discussion of economic theories of volunteering, major concepts and types of volunteers to arrive at a plausible set of models explaining volunteerism and the general motives of volunteers. The descriptive analysis of data sets from the Labour Force Survey was conducted. The data also allows for the estimation of a limited dependent variable regression model of the probability of volunteering as a function of individual-specific predictors. The results from Logit (Binary LogitRegression) regression showed that all estimated coefficients have the expected signs: Females are more likely to do volunteer work more than males; older people are more likely to participate more in volunteer activities than middle age and younger ones. The results also reveal that the higher your level of education, the more likely you will be to do volunteer work. This was the same with income: higher income individuals are more likely to do volunteer work. This study also used data from the Volunteer Activities Survey (VAS) to describe volunteers and estimate a model of the determinants of hours of volunteer work supplied. The results indicate a robust relationships between volunteered and determinant such as gender, age group; population group, level of education, income category, marital status and employment status, to mention few. Results from the regression model show that age is positively related to hours spend doing volunteer work. Even though the gender variable is found to be not statistically significant, the results indicated that women do volunteer work more than men. The further a person is educated the more he/she will participate in voluntary work. The evidence indicated that there is a positive relationship between income and hours of volunteering. The evidence provides a number of findings that are important to policymakers, non-profit organisations and all other stakeholders in volunteerism. This study could be used to devise more efficient and effective plans of how the number of volunteers and the hours that they volunteer could be retained and increased. / PhD (Economics), North-West University, Potchefstroom Campus, 2014

The purpose of the study has been to identify the motivational factors prompting the South African MMA (Mixed Martial Arts) fan to attend events and how these factors are influencing their spending patterns and media consumption. With the growing popularity of Africa’s biggest MMA promoter and the production values and size of events, EFC (Extreme Fighting Championship) is taking the African market to a global level. To understand the South African MMA fan, marketers should differentiate strategies to meet these various customers’ satisfaction needs and demands. Media plays a big role in the growing of the sport, and Twitter, Facebook, YouTube and television broadcasts all contribute to fans gaining access to the MMA sport. The following motivational factors were used to measure the MMA fan: Aesthetic quality, Sports interest, Drama/Eustress, Socialising, Vicarious achievement, Fighter interest, Adoration/Hero, Violence, Escape, National Pride and Economic Factors. Participants who attended the local amateur MMA fights in the south of Johannesburg were requested to complete the online web questionnaire to establish the motivational factors of South African MMA fans. Aesthetic quality, Sports interest and Drama/Eustress were ranked as the highest motivators. There were some gender differences where females indicated that they were more interested in the Drama factor and the males in the Sports interest factor. It was clear from the results that most male fans were drawn to MMA by word-ofmouth, clubs or events. The female fans used the internet and television as their media consumption of MMA. Although the study was limited to a local MMA event, insights into the motivation of the South African MMA fan were discovered as well as how media is consumed differently by different genders. / MBA, North-West University, Potchefstroom Campus, 2014

The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015

In the process of electricity generation, water is used as the working fluid to transport energy from the fuel to the turbine. This water has to be ultrapure in order to reduce maintenance cost on the boilers. For the production of ultrapure water, a desalination process is used. This process consists of an ultrafiltration pretreatment section, two reverse osmosis stages and a continuous electrodeionisation stage. Reverse osmosis desalination plants are, however, inherently inefficient with a high specific energy consumption. In an attempt to improve the efficiency of low recovery seawater applications, energy recovery devices are installed on the brine outlet of the reverse osmosis stages. The energy recovery device recovers the energy that is released through the high pressure brine stream and reintroduces it to the system. The investigated desalination process has a fresh water feed with a salinity of 71 ppm and is operated at recoveries above 85%. The plant produces demineralised water at a salinity lower than 0.001ppm for the purpose of high pressure boiler feed. A thermodynamic analysis determined the Second Law efficiencies for the first and second reverse osmosis sections as 3.85% and 3.68% respectively. The specific energy consumption for the reverse osmosis plants is 353 Wh/m3 and 1.31 Wh/m3. This was used as the baseline for the investigation. An exergy analysis determined that energy is lost through the brine throttling process and that a pressure exchanging system can be installed on all reverse osmosis brine streams. Energy recovery devices are untested in high recovery fresh water applications due to the low brine pressure and low brine flow. It was determined that pressure exchanging systems can reduce the specific energy consumption of the first reverse osmosis stage with 12.2% whereas the second RO stage energy consumption can be improved with 7.7%. The Second Law efficiency can be improved by 25.6% for the first reverse osmosis stage while the efficiency is improved with 18.1% for the second stage. The optimal operating recovery for the PES is between 80% and 90%. / MIng (Chemical Engineering), North-West University, Potchefstroom Campus, 2015

Food security is essential amongst households as it enables consumers to live a healthy and productive life. Determining factors for households to be classified as food secure is the availability, accessibility and utilisation of food in a sustainable manner as food availability and accessibility alone are not enough for households to be food secure. The food utilisation aspect of food security, which includes the type of food consumed, food knowledge and food handling practices, should therefore also be considered as it determines the quantity, quality and safety of food. High percentages of the population in the Northern Cape province of South Africa has inadequate access to food, is unemployed, poorly educated, and living below the poverty line. All these aspects contribute to food insecure households. A specific community within the Northern Cape was chosen to do research regarding households‟ food security status, namely the employees of the Vaalharts Irrigation Scheme (VIS). The VIS was approached as consumers at the Vaalharts region indicated a need to improve their awareness regarding hygiene and the consumption of adequate and a variety of food. Objective: The aim of the study was to explore employees of the VIS‟ food security status. The focus of the study was therefore on consumers who earn a stable income. As food access and utilisation are fundamental aspects in determining household food security, self-production activities, food knowledge, and consumption were investigated. Methodology: A quantitative method was used to explore the study population‟s food security status with the use of a purposive sample and interviewer-administered questionnaires (n=162). The study was conducted at the premises of VIS over a period of three weeks. Data analysis was performed by Statistical Consultation Services of the North-West University using the Statistical Program for Social Sciences. Results: Nearly one third (29.6%) of respondents‟ households were classified as food secure while almost half (48.8%) of households were at risk of being food insecure and 21.6% were food insecure. Only a few respondents were engaged in self-production activities with limited space being the main problem. Good basic food knowledge was identified amongst respondents and food secure respondents had better food knowledge than food insecure respondents. Food insecure respondents mainly consumed monotonous diets consisting of maize meal, chicken and milk. There was a tendency that at risk respondents consumed a larger variety of food high in protein which is also more expensive. Overall food secure respondents consumed a larger variety of food groups. There was an additional problem identified. Respondents at risk as well as food insecure respondents either do not use their income effectively or do not use resources bought, such as food optimally. Conclusions: Although all of the respondents were employed, and earned an income, only a small percentage were food secure. According to the findings, basic food knowledge, food consumption practices and income have an influence on respondents‟ food security status. These aspects which had an influence on respondents‟ food security status should be addressed especially amongst at risk and food insecure respondents through food related healthcare information. Food related healthcare information should be made available to the community via several sources (schools, clinics, churches) to improve consumers‟ awareness regarding aspects which negatively influence their food security status as well as how to improve it. / Master of Consumer Sciences, North-West University, Potchefstroom Campus, 2015

Transportation is one of the areas where Sweden could not yet manage to reduce the CO2 emissions. One solution that has been suggested to reduce the CO2 emissions in this sector is through the mass adoption of electric vehicles (EVs). However, mass EV adoption brings complications with it. Drivers behavior is a critical aspect since people often charge their car at home after work. This could negatively affect the evening load peak and thus cause a high impact on the electricity system. A survey was sent out to current private EV owners in Sweden, to learn about their charging schedules, driving patterns and battery capacity. 226 of 403 replied to the survey which gave a survey reply rate of 56 %. The goal of this work was to estimate the future adoption of EVs, based on the current trends and national targets in order to develop different scenarios. With the scenarios in mind, the projected consumption of EVs for different periods of the day, the magnitude and time of the peak load as well as the overall consumption and CO2 reduction per year were calculated. Three scenarios were analyzed with 96 000, 650 000 and 1 000 000 electric vehicles where 25 % are defined to be running entirely on electricity in the middle and high penetration scenario since even plug-in hybrid electric vehicles, PHEV where included. The scenarios are estimated as the possible situation in 2030 and a simulation is done in MATLAB for summer and winter cases as well as weekdays and weekends. Results showed that the charging pattern of the EV drivers would cause a peak load at around 20.00 where the peak load from the overall household consumptions also takes place. The highest consumption takes place during the weekend cases but there were no significant difference between summer and winter. For example the peak consumption of the EVs was 150 MWh during winter and weekends at 20.00. The annual consumption of the EVs would be 238 GWh, 342 GWh and 616 GWh for the low, middle and high penetration scenario. By analyzing the current installed power of renewable energy sources in Sweden, it was found that the demand for EVs could be met by renewables entirely today. It was also found that using EVs instead of conventional fossil fueled cars can save up to 264 Mton CO2 for the low penetration scenario, 447 Mton for the middle penetration scenario and 688 Mton for the high penetration scenario. Different assumptions could have caused deviation from the actual result and it was found during the implementation of the simulation that the survey questions could be improved for future surveys. It was concluded that mass adoption of EVs is possible in terms of electricity production and installed power. However, increase in the evening peak led to the conclusion that balancing of the grid is necessary for example through Vehicle-to-grid (V2G), controlled charging or energy storage. Keywords: MATLAB, electricity consumption, EV, CO2 emissions, simulation, 2030, Scenario, penetration level