Bitmovin is partnering with the University of Klagenfurt on a €3.3million research project to develop a climate-friendly video streaming platform.
The research project, which is currently named GAIA, will look to develop an adaptive video streaming platform that provides complete energy awareness and accountability, including energy consumption and GHG emissions, along the entire delivery chain.
It aims to identify ways to improve sustainability and reduce energy consumption across the end-to-end video streaming chain by:
- Enabling energy awareness and accountability, including benchmarking and predicting energy consumption and greenhouse gas emissions across the entire delivery chain, from content creation and server-side encoding to video transmission and client-side rendering.
- Reducing energy consumption and greenhouse gas emissions through advanced analytics and optimiaations on all phases of the video delivery chain.
“With quick action needed against climate change, our work on project GAIA with the University of Klagenfurt will pave the way for climate-friendly video streaming consumption,” said Stefan Lederer, CEO and founder at Bitmovin. “The funding received from FFG [The Austrian Research Promotion Agency] not only enables us to find a solution to the 306 million tons of CO₂ that streaming and video processing generates and bears testament to the impactful research we have done in partnership with Klagenfurt previously.”
Christian Timmerer, associate professor at the Institute of Information Technology (ITEC) at the University of Klagenfurt and laboratory director, added: “Everyone should be doing their part to reduce their carbon footprint, including the video streaming industry. The partnership between Bitmovin and the University of Klagenfurt helps address the industry’s need for more accurate ways to quantify and predict energy consumption and emitted greenhouse gases across the video delivery chain, helping ensure the industry is doing its part to become more sustainable.”
The research project started on 1st October.
