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Modélisation de la consommation d’énergie et des émissions de gaz à effet de serre d’un établissement de restauration rapide.

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

Numéro : 1008

Auteurs : EID E., FOSTER A., ALVAREZ G., CAMPBELL R., EVANS J.

Résumé

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.

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Pages : 11 p.

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Détails

  • Titre original : Modelling of energy use and greenhouse gas emissions from a quick service restaurant.
  • Identifiant de la fiche : 30032523
  • Langues : Anglais
  • Sujet : Environnement
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1008

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