Add to ORKGThe Energy Efficiency in Commercial Kitchens course project is intended to observe the presence of energy efficiency as a curriculum in post-secondary culinary institutions. It is designed to connect commercial kitchen planning and practice with emission reduction strategies as they relate to energy use. The following reflection provides an overview of the research findings and methods used to create an energy efficiency course proposed for post-secondary culinary students. This project responds to the gap in culinary training in prospect that chefs will gain the ability to identify opportunities for energy efficiency in commercial kitchens and become activists in energy reduction endeavours
Academic and industrial literature concerning the energy consumption of commercial kitchens is scarc...
The Tourism and Leisure Building at Waterford Institute of Technology contains all of the passive de...
AbstractThe management optimization of energy fluxes applied in the professional cooking sector has ...
McGill Food and Dining Services (MFDS) have, over the past three years, progressed as a leader in su...
This thesis aims at identifying the opportunities for saving energy, which are available to those w...
In developed countries, electricity has been gaining popularity as a source of energy for meal prepa...
Commercial kitchens are one of the most profligate users of gas, water and electricity in the UK and...
Electric cookers and kettles are often high electricity consumers amongst household appliances. Cook...
Efficient energy use in restaurants Umeå Municipality wishes to combine energy issues with food cont...
Electric cookers are one of the highest energy consuming domestic appliances, and there are several ...
The target of this thesis is to research the energy balance for the target kitchen and to research t...
People's behaviours play an important role in energy consumption, especially whilst dealing with hig...
The catering industry is one of the more energy-profligate sectors of British society, if assessed a...
This report contains the analysis and suggestions for improvements on Koerner’s Pub located on UBC’s...
The management optimization of energy fluxes applied in the professional cooking sector has an attra...
Academic and industrial literature concerning the energy consumption of commercial kitchens is scarc...
The Tourism and Leisure Building at Waterford Institute of Technology contains all of the passive de...
AbstractThe management optimization of energy fluxes applied in the professional cooking sector has ...
McGill Food and Dining Services (MFDS) have, over the past three years, progressed as a leader in su...
This thesis aims at identifying the opportunities for saving energy, which are available to those w...
In developed countries, electricity has been gaining popularity as a source of energy for meal prepa...
Commercial kitchens are one of the most profligate users of gas, water and electricity in the UK and...
Electric cookers and kettles are often high electricity consumers amongst household appliances. Cook...
Efficient energy use in restaurants Umeå Municipality wishes to combine energy issues with food cont...
Electric cookers are one of the highest energy consuming domestic appliances, and there are several ...
The target of this thesis is to research the energy balance for the target kitchen and to research t...
People's behaviours play an important role in energy consumption, especially whilst dealing with hig...
The catering industry is one of the more energy-profligate sectors of British society, if assessed a...
This report contains the analysis and suggestions for improvements on Koerner’s Pub located on UBC’s...
The management optimization of energy fluxes applied in the professional cooking sector has an attra...
Academic and industrial literature concerning the energy consumption of commercial kitchens is scarc...
The Tourism and Leisure Building at Waterford Institute of Technology contains all of the passive de...
AbstractThe management optimization of energy fluxes applied in the professional cooking sector has ...