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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| Format: | Article |
| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Energies |
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| Online Access: | https://www.mdpi.com/1996-1073/18/6/1377 |
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| author | Elias Eid Alan Foster Graciela Alvarez Robin Campbell Judith Evans |
| author_facet | Elias Eid Alan Foster Graciela Alvarez Robin Campbell Judith Evans |
| author_sort | Elias Eid |
| collection | DOAJ |
| description | 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, internal machinery, and heating, ventilation, and air conditioning (HVAC) system. The impact of these interactions in a UK-based QSR was modelled using EnergyPlus™ 2022 v22.2.0. The modelling examined the effects of applying carbon reduction technologies, predicted climate change impacts, and electrical grid carbon intensity (EGCI) from 2022 to 2050. The findings revealed that among the individual technologies applied, an enhanced efficiency of 20% in refrigeration and kitchen equipment gave the most favourable outcome, contributing to a 15.7% reduction in carbon emissions. The results also showed that climate change impacts on the energy consumption of the QSR were minimal. Additionally, combining technologies could achieve savings of 35.9% in carbon emissions, while predicted changes in the EGCI could potentially yield a 98% reduction in carbon emissions between 2022 and 2050. The findings highlight the significance of the early adoption of carbon reduction technologies to minimise cumulative emissions. These insights offer a foundation for developing more effective carbon reduction strategies in the food service sector. |
| format | Article |
| id | doaj-art-2af5a8d386244ef5a29804f3a41b7160 |
| institution | DOAJ |
| issn | 1996-1073 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Energies |
| spelling | doaj-art-2af5a8d386244ef5a29804f3a41b71602025-08-20T02:42:38ZengMDPI AGEnergies1996-10732025-03-01186137710.3390/en18061377Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlusElias Eid0Alan Foster1Graciela Alvarez2Robin Campbell3Judith Evans4School of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UKSchool of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UKUnité de Génie des Procédés FRIgorifiques pour la Sécurité Alimentaire et l’Environnement (FRISE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Paris-Saclay, 92761 Antony, FranceSchool of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UKSchool of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UKTo 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, internal machinery, and heating, ventilation, and air conditioning (HVAC) system. The impact of these interactions in a UK-based QSR was modelled using EnergyPlus™ 2022 v22.2.0. The modelling examined the effects of applying carbon reduction technologies, predicted climate change impacts, and electrical grid carbon intensity (EGCI) from 2022 to 2050. The findings revealed that among the individual technologies applied, an enhanced efficiency of 20% in refrigeration and kitchen equipment gave the most favourable outcome, contributing to a 15.7% reduction in carbon emissions. The results also showed that climate change impacts on the energy consumption of the QSR were minimal. Additionally, combining technologies could achieve savings of 35.9% in carbon emissions, while predicted changes in the EGCI could potentially yield a 98% reduction in carbon emissions between 2022 and 2050. The findings highlight the significance of the early adoption of carbon reduction technologies to minimise cumulative emissions. These insights offer a foundation for developing more effective carbon reduction strategies in the food service sector.https://www.mdpi.com/1996-1073/18/6/1377refrigerationfood servicemathematical modelenergy useHVACcarbon reduction |
| spellingShingle | Elias Eid Alan Foster Graciela Alvarez Robin Campbell Judith Evans Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus Energies refrigeration food service mathematical model energy use HVAC carbon reduction |
| title | Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus |
| title_full | Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus |
| title_fullStr | Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus |
| title_full_unstemmed | Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus |
| title_short | Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus |
| title_sort | assessment of energy consumption and greenhouse gas emissions in a uk quick service restaurant using energyplus |
| topic | refrigeration food service mathematical model energy use HVAC carbon reduction |
| url | https://www.mdpi.com/1996-1073/18/6/1377 |
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