How does the new LED technology work?
Research: Effects of Artificial Light on Humans and Nature
Light has been and is being studied from many angles and perspectives: science, health, lighting design, technical progress, artistic endeavours and so on. Our area of expertise is the question of how light, in particular artificial light, affects man and nature’s life forces.
We have narrowed our focus to the use of artificial lighting in schools and in the organic food trade. In both these areas, there are impending government decisions regarding guidelines for energy efficiency, and time pressures resulting from limited funding to support programs for conversions to LED lighting.
Vital questions arise in both fields: What light is good for our children? Our food? How does the new LED lighting work? Are there differences in the quality of these lights beyond the technical and physical parameters?
Dr. Uwe Geier and Markus Buchmann have done most of the studies in these fields. Here are their research results.
At the moment, there is a considerable amount of government funding being allocated to converting classrooms and school lighting to energy efficient lighting, usually LED. Not all teachers (or students) feel comfortable under these much brighter directional LEDs. How do the qualities of these lights compare to other types of lighting? How does the lighting in a classroom affect a child’s development, cognitive abilities, imagination and creativity?
Fresh Produce Industry
Light plays a pivotal role in plant growth. Fruits and vegetables stored in bright light rot quickly, while mustard and cheese discolour with excessive exposure to light (photo bleaching). Meat is often displayed under coloured lighting to create the impression that is it fresher for longer periods of time. What do we actually know about the effects of different lighting on food quality? How does artificial light, above all LEDs, affect the vital forces of our food - and therefore indirectly people?
Research and Studies
The following is an overview of Markus Buchmann and Dr. med. Uwe Geier’s studies and research results.