Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlus Article Swipe
Elias Eid
,
A Foster
,
Graciela Alvarez
,
Robin Campbell
,
Judith Evans
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3390/en18061377
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3390/en18061377
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.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/en18061377
- https://www.mdpi.com/1996-1073/18/6/1377/pdf?version=1741685852
- OA Status
- gold
- References
- 14
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4408339138
All OpenAlex metadata
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https://openalex.org/W4408339138Canonical identifier for this work in OpenAlex
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https://doi.org/10.3390/en18061377Digital Object Identifier
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Assessment of Energy Consumption and Greenhouse Gas Emissions in a UK Quick-Service Restaurant Using EnergyPlusWork title
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2025Year of publication
- Publication date
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2025-03-11Full publication date if available
- Authors
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Elias Eid, A Foster, Graciela Alvarez, Robin Campbell, Judith EvansList of authors in order
- Landing page
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https://doi.org/10.3390/en18061377Publisher landing page
- PDF URL
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https://www.mdpi.com/1996-1073/18/6/1377/pdf?version=1741685852Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/1996-1073/18/6/1377/pdf?version=1741685852Direct OA link when available
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Greenhouse gas, Energy consumption, Consumption (sociology), Environmental economics, Service (business), Environmental science, Gas consumption, Automotive engineering, Business, Engineering, Economics, Electrical engineering, Marketing, Sociology, Ecology, Biology, Social scienceTop concepts (fields/topics) attached by OpenAlex
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0Total citation count in OpenAlex
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