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Energy benchmarking in commercial kitchens

Mudie, S. A., Essah, E., Grandison, A. and Felgate, R. (2013) Energy benchmarking in commercial kitchens. In: 11th REHVA World Congress & 8th International Conference on IAQVEC (CLIMA 2013), 16-19 June 2013, Prague, Czech Republic. (In Press)

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Abstract/Summary

Commercial kitchens are one of the most profligate users of gas, water and electricity in the UK and can leave a large carbon footprint. It is estimated that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kWh per year. In order to facilitate appropriate energy reduction within licensed restaurants, energy use must be translated into a form that can be compared between kitchens to enable operators to assess how they are improving and to allow rapid identification of facilities which require action. A review of relevant literature is presented and current benchmarking methods are discussed in order to assist in the development and categorisation of benchmarking energy reduction in commercial kitchens. Energy use within UK industry leading brands is discussed for the purpose of benchmarking in terms of factors such as size and output.

Item Type:Conference or Workshop Item (Paper)
Refereed:Yes
Divisions:Faculty of Science > School of the Built Environment > Construction Management and Engineering > Innovative and Sustainable Technologies
Interdisciplinary centres and themes > Centre for Technologies for Sustainable Built Environments (TSBE)
ID Code:31482

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