Energy consumption and food waste in professional kitchens - a pre study

The potential for a more effective use of resources exists in professional kitchens and there is a large need to prioritize actions to get good results. To be able to do this prioritizing more knowledge is needed.

The following three steps are suggested: Step 1) The pre study shall map the potentials and create a base, engagement and goals for Step 2) a measuring project intended to measure and verify the hypothesis that energy use and food waste is possible to cut in half. Step 3) Demonstration: When the hypothesis about cutting the energy use and food waste in half have been verified a demonstration full scale project shall be performed (with permission from the owners).

Funding

Swedish Energy Agency
Västra Götalandsregionen

Time Schedule

2010.01.01 - 2010.07.01

Project partners

SP
SIK
Västra Götalandsregionen

Related Information

Contact Persons

Lennart Rolfsman

Phone: +46 70 6949852

RISE Research Institutes of Sweden, Phone 010-516 50 00, E-mail info@ri.se

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