Modelling of energy use and greenhouse gas emissions from a quick service restaurant

Elias Eid; Alan Foster; Graciela Alvarez; Robin Campbell; Judith Evans

doi:10.18462/iir.iccc2024.1008

Modelling of energy use and greenhouse gas emissions from a quick service restaurant

Elias Eid, Alan Foster, Graciela Alvarez, Robin Campbell, Judith Evans

INRAE

Research output: Contribution to conference › Paper › peer-review

Abstract

Efficient refrigeration and cooking equipment and other innovating technologies in the food service sector need to be considered to reduce energy use and greenhouse gas emissions. In quick service restaurants (QSRs), there is a strong interaction between the structure, internal machinery, customers, and the store HVAC system. The impact of these interactions was modelled using EnergyPlus in a UK-based QSR, validating results against other research studies. It explored the effects of applying carbon saving technologies and predicted climate change impacts and grid conversion factors from 2020 to 2050. Findings revealed that among the individual technologies applied, enhanced efficiency of 20% in refrigeration and kitchen equipment gave the most favourable outcome, contributing to a 15.6% reduction in carbon emissions. Results also showed that combining technologies could achieve 39.7% savings in carbon emissions while predicted changes in electrical carbon factors could potentially yield 98.5% reduction in carbon emissions between 2020 and 2050.

Original language	English
Number of pages	11
DOIs	https://doi.org/10.18462/iir.iccc2024.1008
Publication status	Published - 11 Jun 2024
Event	8th IIR International Conference on Sustainability and the Cold Chain - Waseda University, Tokyo, Japan Duration: 9 Jun 2024 → 11 Jun 2024 https://iifiir.org/en/events/8th-iir-conference-on-sustainability-and-the-cold-chain

Conference

Conference	8th IIR International Conference on Sustainability and the Cold Chain
Country/Territory	Japan
City	Tokyo
Period	9/06/24 → 11/06/24
Other	Scheduled to take place on June 9-11, 2024, at Waseda University in Tokyo (Japan), the 8th IIR Conference on Sustainability and the Cold Chain (ICCC 2024) will provide a unique opportunity for experts to exchange on important topical subjects such as decarbonising the grid, sustainable food and cold chains, reducing energy use, and utilising heat recovery, among others, as part of the solution to the challenges facing the industry.
Internet address	https://iifiir.org/en/events/8th-iir-conference-on-sustainability-and-the-cold-chain

Keywords

Refrigeration, Food service, Mathematical model, EnergyPlus, Energy use, Greenhouse gas emissions

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.18462/iir.iccc2024.1008

ICCC Paper - Elias EID (latest ICCC version)Accepted author manuscript, 421 KBLicence: CC BY 4.0
ICCC2024 Paper - Elias EID

Cite this

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T1 - Modelling of energy use and greenhouse gas emissions from a quick service restaurant

AU - Eid, Elias

AU - Foster, Alan

AU - Alvarez, Graciela

AU - Campbell, Robin

AU - Evans, Judith

PY - 2024/6/11

Y1 - 2024/6/11

N2 - Efficient refrigeration and cooking equipment and other innovating technologies in the food service sector need to be considered to reduce energy use and greenhouse gas emissions. In quick service restaurants (QSRs), there is a strong interaction between the structure, internal machinery, customers, and the store HVAC system. The impact of these interactions was modelled using EnergyPlus in a UK-based QSR, validating results against other research studies. It explored the effects of applying carbon saving technologies and predicted climate change impacts and grid conversion factors from 2020 to 2050. Findings revealed that among the individual technologies applied, enhanced efficiency of 20% in refrigeration and kitchen equipment gave the most favourable outcome, contributing to a 15.6% reduction in carbon emissions. Results also showed that combining technologies could achieve 39.7% savings in carbon emissions while predicted changes in electrical carbon factors could potentially yield 98.5% reduction in carbon emissions between 2020 and 2050.

AB - Efficient refrigeration and cooking equipment and other innovating technologies in the food service sector need to be considered to reduce energy use and greenhouse gas emissions. In quick service restaurants (QSRs), there is a strong interaction between the structure, internal machinery, customers, and the store HVAC system. The impact of these interactions was modelled using EnergyPlus in a UK-based QSR, validating results against other research studies. It explored the effects of applying carbon saving technologies and predicted climate change impacts and grid conversion factors from 2020 to 2050. Findings revealed that among the individual technologies applied, enhanced efficiency of 20% in refrigeration and kitchen equipment gave the most favourable outcome, contributing to a 15.6% reduction in carbon emissions. Results also showed that combining technologies could achieve 39.7% savings in carbon emissions while predicted changes in electrical carbon factors could potentially yield 98.5% reduction in carbon emissions between 2020 and 2050.

KW - Refrigeration, Food service, Mathematical model, EnergyPlus, Energy use, Greenhouse gas emissions

U2 - 10.18462/iir.iccc2024.1008

DO - 10.18462/iir.iccc2024.1008

M3 - Paper

T2 - 8th IIR International Conference on Sustainability and the Cold Chain

Y2 - 9 June 2024 through 11 June 2024

ER -

Modelling of energy use and greenhouse gas emissions from a quick service restaurant

Abstract

Conference

Keywords

UN SDGs

Access to Document

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Cite this