A Look at Food Service Buildings
How do they use energy and how much does it cost?
What types of equipment do they use?
How do they measure up on conservation efforts?
How do they measure up on conservation efforts?
Reference 4: Conservation Feature Definitions
Food service buildings are somewhat more likely to have an economizer cycle and HVAC maintenance than are commercial buildings as a whole, and just slightly more likely to have specular reflectors and energy-efficient ballast as part of the lighting system.
Table 8: Number of buildings with conservation features by building type
The Environmental Protection Agency's Energy Star® Small Business program includes a section on "Restaurant Services," including many suggestions on saving energy in the food service business.
Return to: A Look at Food Service Buildings
Return to: A Look at CBECS Building Activities
Go to "How do they measure up on conservation efforts?" for other building types:
- Office
- Education
- Health Care
- Retail and Service
- Food Service
Specific questions may be directed to:
Joelle Davis Michaels
joelle.michaels@eia.doe.gov
CBECS Manager
URL: http://www.eia.doe.gov/emeu/consumptionbriefs/cbecs/pbawebsite/foodserv/foodserv_howmeasureup.htm
Release
date: August 2, 2000
File
last modified: January 3, 2001