Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus

Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus

To reduce energy consumption and greenhouse gas emissions, the adoption of efficient refrigeration and cooking equipment and other innovative technologies need to be considered in the food service sector. In quick-service restaurants (QSRs), there is a strong interaction between the structure, inter...

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Bibliographic Details
Main Authors: Elias Eid, Alan Foster, Graciela Alvarez, Robin Campbell, Judith Evans
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Energies
Subjects:
refrigeration
food service
mathematical model
energy use
HVAC
carbon reduction
Online Access:https://www.mdpi.com/1996-1073/18/6/1377
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