Energy consumption and food waste in professional kitchens - a pre studyThe 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).
Swedish Energy Agency
2010.01.01 - 2010.07.01