Background
Food services currently uses natural gas for much of its cooking. This use of fossil fuels not only contributes to the greenhouse gas emissions that drive climate change, but it is also a major source of indoor air pollution and waste heat, and it poses a significant fire hazard. Fortunately, there are highly efficient electrified alternatives to these cooking appliances such as induction cooktops, convection ovens and others. The University of Waterloo aims to reduce its operational emissions by 35% below 2015 levels by 2030 and it plans to achieve carbon neutrality by 2050. Natural gas is the single largest source of campus emissions, accounting for 92% of total emissions (scope 1 and 2). In the long term, the University must shift away from natural gas use for nearly all applications, and that includes in the kitchens. This work also relates to sustainable development goals 3, 7 and 13.
Scope of Work Could Include
- Conduct a literature review to understand the economic, social, and environmental risks and benefits of electrifying kitchen appliances.
- Conduct a literature review to understand the general social and institutional opportunities and barriers to electrification of kitchen appliances.
- Conduct a survey or focus group meeting to understand staff attitudes and social barriers to electrifying kitchen appliances.
- Attempt to forecast existing gas cooking equipment replacement dates based on average lifespans and known installation dates.
- Examine University of Waterloo policies that may provide opportunities or barriers to electrifying kitchen appliances.
- Consult with Chefs to understand other barriers to switching to electrified cooking equipment. Barriers might include the need to replace cookware and concerns about reliability and repairability.
- Identify any grant opportunities to support a transition to induction cooking.
- Conduct an economic and sensitivity analysis of the upfront costs of electrified and gas-based appliances(Canadian prices if possible).
- Explore the potential for induction to reduce insurance costs and improve indoor air quality.
- Research best practices for electrifying kitchen appliances in major institutions.
- Make recommendations for the University of Waterloo’s transition to electrified kitchen appliances.
Stakeholders
- Sustainability Office
- Food Services
Resources
The Sustainability Office can assist with:
- Connecting with food services staff
- Accessing University of Waterloo policies and procedures
- Promoting staff surveys
Proposed Deliverables
The details of the deliverables are flexible but must meet the requirements set out by the course instructor. Some proposed deliverables include:
- A work plan early in the term outlining key milestones and responsibilities.
- Updates on progress at least once during the term.
- A final report outlining the outcomes of the study, including literature review outcomes, survey results and analysis, economic analysis, and recommendations.
- A final meeting to review the outcomes of the report and answer questions.