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

Elias Eid (), Alan Foster, Graciela Alvarez, Robin Campbell and Judith Evans
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Elias Eid: School of Engineering and Design, London South Bank University, Churchill Building, Bristol BS40 5DU, UK
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

Energies, 2025, vol. 18, issue 6, 1-16

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.

Keywords: refrigeration; food service; mathematical model; energy use; HVAC; carbon reduction (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2025
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