Project 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.
Project Examples
- Conducting a literature review to understand the economic, social, and environmental risks and benefits of electrifying kitchen appliances.
- Conducting a literature review to understand the general social and institutional opportunities and barriers to electrification of kitchen appliances.
- Conducting a survey or focus group meeting to understand staff attitudes and social barriers to electrifying kitchen appliances.
- Attempting to forecast existing gas cooking equipment replacement dates based on average lifespans and known installation dates.
- Examining University of Waterloo policies that may provide opportunities or barriers to electrifying kitchen appliances.
- Consulting 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.
- Identifying any grant opportunities to support a transition to induction cooking.
- Conducting an economic and sensitivity analysis of the upfront costs of electrified and gas-based appliances(Canadian prices if possible).
- Exploring the potential for induction to reduce insurance costs and improve indoor air quality.
- Researching best practices for electrifying kitchen appliances in major institutions.
- Making recommendations for the University of Waterloo’s transition to electrified kitchen appliances.