Achieving behaviour based energy efficiency in professional kitchens

Panel: 3. Local action and national examples

This is a peer-reviewed paper.

Author:
Rose Laden Holdt, Viegand Maagøe, Denmark

Abstract

Goal, scope and status: The goal of the project was to develop, test and evaluate concepts of campaigning for behaviour based energy efficiency in public and private professional kitchens through a pilot project for the Danish Energy Agency.

Based on the evaluation, the Danish Energy Agency has decided to offer the tools developed from the project to all kitchens free of charge to encourage them to change behaviour around energy consumption.

Methods: Development of campaigning concepts focused on 1) practical advises for how to save energy during every day planning and production of food in the professional kitchens and 2) how to address the target group with appropriate means e.g. using sense of humour to deliver key messages.

The data collection for developing and testing concepts were mainly based on

- 4 ex-ante observation studies and interviews with staff and leaders in professional kitchens

- a ´best practice´ guide to improving energy efficiency in professional kitchens

- 2 workshops collecting inputs from 17 leaders representing their own kitchen staff and facilities

- 4 weeks of concept testing in 17 professional kitchens

- 6 ex-post interviews with staff and leaders evaluating the test period and concepts

Evaluation of results: The evaluation showed that the analyses of how to motivate and engage the target group combined with doable and effective pieces of advice resulted in actual behaviour changes and that several energy saving measures were implemented, e.g. how to make better use of a heated professional oven. The project delivered 43 pieces of advice for energy efficiency in 12 campaign materials and tools including information on potential cost and carbon savings. The campaign tools address both direct and indirect energy consumption.

Trade organisations and interest groups said that the concepts are relevant and suitable for implementation in both public and private professional kitchens.