REDUCE: Shared kitchens for increased resource use and decreased energy consumption

In a restaurant kitchen there are many machines, all of which contribute to the kitchen staff being able to deliver good quality food to their customers. One challenge is that many of the machines are rarely used, leading to waste of resources. Another challenge is that many of the tools used in a kitchen use large amounts of energy. In the project, we will develop and evaluate an innovative solution regarding the sharing of resource- and energy-intensive premises, in this case restaurant kitchens. The aim of the project is to transform a currently energy-intensive and inefficient industry, using existing kitchens that are currently not optimally used, whether from an energy, resource, or time perspective. In the project, we will also develop new concepts for restaurant kitchens where the norm is that they should be shared. The partners in the project have all part of the value chain around developing and using both today's and the future's restaurant kitchens.

Business models Built environment Energy