Low energy catering strategy: insights from a novel carbon-energy calculator
Mudie, S. and Vahdati, M.
It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1016/j.egypro.2017.07.244 Abstract/SummaryThis 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.
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