Low energy catering strategy: insights from a novel carbon-energy calculator

Download

Preview

Text (Open access) - Published Version
· Available under License Creative Commons Attribution Non-commercial No Derivatives.
· Please see our End User Agreement before downloading. | Preview

Available under license: Creative Commons Attribution Non-commercial No Derivatives

Advice

Please see our End User Agreement.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Tools

Lists

Mudie, S. and Vahdati, M. ORCID: https://orcid.org/0009-0009-8604-3004 (2017) Low energy catering strategy: insights from a novel carbon-energy calculator. Energy Procedia, 123. pp. 212-219. ISSN 1876-6102 doi: 10.1016/j.egypro.2017.07.244

Abstract/Summary

This paper presents a highly original carbon-energy calculator, designed with the aim of realistically and holistically evaluating the carbon and energy impacts of different food preparation options in delivering a restaurant menu. Its design (based on life-cycle principles) brings the customer demand (number, type and timings of meals served) during typical, peak and special weeks together with the food storage, warewashing, ventilation, cooking and hot holding appliance capacities, carbon emissions and energy usage in various states. An assessment of separate and specific behavioural, equipment maintenance, preparation and cooking strategies are performed. The baseline energy use results were validated to within 0.65% of the findings from an extensive and detailed monitoring study of a leading operator of UK public houses and restaurants [1]. Seven energy reduction scenarios were then assessed using the developed calculator. Potential energy savings of 58% (195 MWh) and emissions savings of 46% (55,224 kgCO2e) per year were indicated from replacing the chargrill, fryers and microwave combi ovens with two combi steam ovens and reducing freezing demand in the case study restaurant. This scenario projects reductions in energy use of 37.77 million kWh (£2 million) per year for the whole restaurant chain and up to 346 million kWh (£18.3 million) if applied to the whole case study organisation.

Altmetric Badge

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/72719
Identification Number/DOI	10.1016/j.egypro.2017.07.244
Refereed	No
Divisions	Science > School of the Built Environment > Energy and Environmental Engineering group
Uncontrolled Keywords	Catering; Energy Reduction; LCA; Carbon-Energy Calculator
Publisher	Elsevier
Download/View statistics	View download statistics for this item

Download Statistics

Downloads

Downloads per month over past year

Funded Project

Funders:	Engineering and Physical Sciences Research Council	The sponsoring bodies who contributed funding for the creation of this item. Example: NERC Example: The Royal Society of Chemistry A pick list of funders may appear as you type in the funder's name in full or as an acronym. Select a correct match to complete the field or type in a new entry in full. For new entries, the full name is preferred.
Projects:	Industrial Doctorate Centre for Sustainable built environments Funded by: Engineering and Physical Sciences Research Council (EP/G037787/1 - £5,967,528) Local Lead (PI): Li Shao 1 October 2008 - 31 March 2018	Click Add to select your project (received at Reading) from an autocomplete list.

Deposit Details

Date Deposited:	09 Oct 2017 12:34	Date item deposited into CentAUR
Last Modified:	25 Jul 2024 14:16	Date item last modified

References

[1] Mudie S, Essah E, Grandison A, Felgate R. Electricity use in the commercial kitchen. Int J Low-Carbon Technol 2013;1-9. [2] HM Government Department for Energy and Climate Change (DECC). Energy Consumption in the UK. Services sector data tables. Table 5.02: Service sector energy consumption by sub-sector and end use by fuel, 2014. 2015. [3] Caputo P, Ducoli C, Clementi M. Strategies and Tools for Eco-Efficient Local Food Supply Scenarios. Sustainability 2014;6(2):631-651. [4] Fusi A, Guidetti A, Azapagic A. Evaluation of environmental impacts in the catering sector: the case of pasta. J Clean Prod 2016;132:146-160. [5] Hoolohan C, McLachlan C, Mander S. Trends and drivers of end-use energy demand and the implications for managing energy in food supply chains: Synthesising insights from the social sciences. Sustainable Production and Consumption 2016;8:1-17. [6] European Commission. Preparatory Studies for Eco-design Requirements of EuPs (III) Lot 22 - Domestic and commercial ovens (electric, gas, microwave), including when incorporated in cookers. Task 4: Technical Analysis of Existing Products. European Commission in association with ERA Technology and the Bio Intelligence Service, Paris, France. 2011. [7] European Commission. Preparatory Studies for Eco-design Requirements of EuPs (III) Lot 23 - Domestic and commercial hobs and grills, included when incorporated in cookers. Task 4: Technical Analysis of Existing Products.” European Commission in association with ERA Technology and the Bio Intelligence Service, Paris, France. 2011. [8] European Commission. Preparatory Studies for Eco-design Requirements of EuPs (III) ENTR Lot 1 - Professional Refrigeration Final Report.” European Commission in association with ERA Technology and the Bio Intelligence Service, Paris, France. 2011 [9] European Commission. Preparatory Studies for Eco-design Requirements of EuPs (III) ENTR Lot 6 - Air conditioning and ventilation systems. Task 4: Technical Analysis of Existing Products.” European Commission in association with AMINES, VHK and BRE, Watford, UK. 2012. [10] European Commission. “Ecodesign for Commercial Refrigeration, Preparatory study update. Final report.” European Commission in association with the Joint Research Centre (JRC), Seville, Spain. 2014 [11] Ecoinvent. The ecoinvent database 3.3. Available at: http://www.ecoinvent.org/database/. 2016. [12] HM Government Department for Energy and Climate Change (DECC). Energy Consumption in the UK. Chapter 3: Domestic energy consumption in the UK between 1970 and 2014. 2015 [13] British Beer and Pub Association. Number of Public Houses in the UK. Pub Statistics. Available at: http://www.beerandpub.com/statistics. 2014. [14] Carbon Trust. Food preparation and catering - Increase carbon savings without compromising on quality. Report CTV035. Carbon Trust, London, UK. 2008. [15] The Chartered Institution of Building Services Engineers (CIBSE) and Catering for a Sustainable Future Group (CSFG). CIBSE. TM50 - Energy Efficiency in Commercial Kitchens. London, UK. 2009 [16] AEA. Industrial Energy Efficiency Accelerator: Contract Catering Sector. AEA report for DEFRA and the Carbon Trust. Report number AEA/R/ ED56877. 2012.

University Staff: Request a correction | Centaur Editors: Update this record

Search Google Scholar