Exploring the Human-Water-Energy Nexus in Industrial Kitchens
Industrial kitchens (IKs) use between 5 and 7 times more energy per square meter than other commercial building spaces like office buildings and retail stores. Furthermore, studies indicate that in the EU, UK, and the US, 30% of the energy consumed in industrial kitchens is used in purely commercial establishments, e.g., restaurants and snack bars.Despite the size and ubiquity of this industry, the role of IKs in the global quest for sustainable energy systems still needs to be explored.The nexIK project will address this critical topic, proposing a new methodology to quantify the interactions between Water, Energy, and Food in IKs. Commonly known as the Water-Energy-Food Nexus (WEFN), the developed methodology will provide a holistic approach to assess the impact of IK activity on the consumption of electricity and water.
Summary
The main objective of this project is to explore the potential of IKs to become active players in the efforts for grid decarbonization. Our approach is based on two main vectors: measuring and understanding how resources can be consumed more efficiently, either by reducing the demand or by consuming more thoughtfully.
Start/End
01/01/2022 - 30/12/2023
Funding scheme
Fundação para a Ciência e Tecnologia
Project reference
EXPL/CCI-COM/1234/2021
Partners
IST-ID (ITI) and INESC-ID
Project website
HCI Subfields
Blending Interaction: Engineering Interactive Systems & Tools; Computational Interaction; Critical Computing; Specific Applications Areas; Sustainability, and Social Justice
Team
Miriam Ribeiro
Toni Garcês
Vasco Andrade