Energy Efficiency in Commercial Kitchens

The Energy Efficiency in Commercial Kitchens course project is intended to observe the presence of energy efficiency as a curriculum in post-secondary culinary institutions. It is designed to connect commercial kitchen planning and practice with emission reduction strategies as they relate to energy use. The following reflection provides an overview of the research findings and methods used to create an energy efficiency course proposed for post-secondary culinary students. This project responds to the gap in culinary training in prospect that chefs will gain the ability to identify opportunities for energy efficiency in commercial kitchens and become activists in energy reduction endeavours.