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Kitchens needed for energy use research

28 August 2008

The Catering for a Sustainable Future Group (CSFG) is looking to work with caterers from all sectors to monitor the energy consumption of professional kitchens.

As part of its work to provide energy saving information and to promote energy savings in commercial premises, the CSFG is looking for opportunities to monitor commercial kitchens of all types, and to create partnerships for confidential data sharing.

The CSFG will carry out live gas, water and electricity monitoring work. The empirical data will be compared with theoretical data and the aim is to provide realistic carbon cost-per-meal benchmarks by comparing energy used against meals produced for a range of kitchen types.

Kitchen operators will be able to see how much water and energy the kitchen alone consumes over the working day (surprisingly perhaps, most kitchens do not have separate metering). And once the consumption pattern is known, then steps can be taken to maximise efficiency, save costs and reduce the carbon footprint.

If companies have already carried out kitchen monitoring and are interested in sharing the data, or are interested in having monitoring work carried out, then please visit: to find out more.

The Catering for a Sustainable Future Group (CSFG) is a voluntary organisation, formed in March 2006 from people within the UK catering equipment industry interested in developing ideas and initiatives to promote energy savings and sustainability in commercial kitchens.

The CSFG has been formed as a sub-committee of the Catering Equipment Distributors Association (CEDA), the Catering Equipment Suppliers Association (CESA) and the Foodservice Consultants Society International (FCSI.) The CSFG therefore enjoys unparalleled support from right across the UK catering equipment industry.

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