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

Author

Listed:
  • Elias Eid

    (School of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UK
    Unité 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, France)

  • Alan Foster

    (School of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UK)

  • Graciela Alvarez

    (Unité 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, France)

  • Robin Campbell

    (School of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UK)

  • Judith Evans

    (School of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UK)

Abstract

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.

Suggested Citation

  • Elias Eid & Alan Foster & Graciela Alvarez & Robin Campbell & Judith Evans, 2025. "Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus," Energies, MDPI, vol. 18(6), pages 1-16, March.
    • Handle: RePEc:gam:jeners:v:18:y:2025:i:6:p:1377-:d:1609718
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    References listed on IDEAS

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    1. Muthu Kumaran Gunasegaran & Md Hasanuzzaman & ChiaKwang Tan & Ab Halim Abu Bakar & Vignes Ponniah, 2023. "Energy Consumption, Energy Analysis, and Solar Energy Integration for Commercial Building Restaurants," Energies, MDPI, vol. 16(20), pages 1-26, October.
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