| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2014: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2013: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Outline of Final Research Achievements |
A large amount of CO2 is emitted via both cooking and equipment operation at food service facilities. CO2 emissions can be reduced by taking appropriate energy conservation measures at these facilities. The objective of this study was to determine effective energy-saving measures in food service facilities. We constructed an energy consumption visualization system that can be utilized for this purpose. Then, through an examination, we confirmed an improvement in energy-saving awareness among cooks after the introduction of the visualization system. In addition, we conducted model experiments to determine both the cooking appliances and cooking operations that enable a reduction in energy consumption.
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