energy. In many instances, initiatives to reduce water consumption can also result in a reduction in energy use.A.Water consumptionThe pie chart below has shown normally water usage in fast-food outlet separate in different parts and according to the percentage, it easy to minimize the water consumption.
Kitchen; 50.00%Restroom; 30.00%Cooling and heating; 5.00%Others; 15.00%Typical water usage in fast-food outletsWe can tell from the chart that kitchen is the major part of water consumption in the business. Here are some examples for reducing the water use:1.Use water efficient appliances can significantly reduce the water use and save the money in the long term.2.Fix any leaks – it can waste thousands of litres of water.3.Avoid thawing food under running water.The chart below indicates the past and current water usage and future achievable goals:
JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember050100150200250300Monthly average water consumption20182019MonthKilo LitreOur target is to reduce 50 kilolitres per month for next year, 50 kiloliter x 12 month = 600 kilo litre per year. Keep monitoring and review the progress against the goals and project plan.B.Energy ConsumptionThe pie chart indicates the percentage of the electricity use in a fast-food outlet as below:Lighting; 8.00%Cooling; 11.00%Cooking; 20.00%Ventilation; 12.00%Miscellaneous; 4.00%Refrigeration; 45.00%Energy consumption in fast-food outlet
Refrigeration is the major part of the energy consumption in the business. Here aresome policies to help reduce the usage of energy: 1.Choosing the energy-efficient appliances can help the business save money on energy bills and reduce greenhouse gas emissions. Many electric equipment have anEnergy Rating Label to help to calculate how much electricity the product uses. The More Stars, the more energy efficient.2.Switch off all possible appliances at the end of the day; also turn off the appliances while not using them.3.Communicate the energy efficiency plan to the staff member; the information needsto be practical and relevant. They also need to be trained about their role in implementing the plan. Positive communication and good training will lead to better staff participation and better saving on the energy bills.4.Turning off lights and maximising the use of daylight. Also switching to more energyefficient lighting helps to cut the lighting bills in 10-25%.5.Because refrigeration equipment runs 24 hours a day, it really pays to have the mostenergy efficient equipment possible. Therefore, installation of solar PV panels if possible can help to save some energy in sunny day.6.Keep the fridge door shut after use. Careless with opening and closing the fridge door wastes 50 to 120kWh a year.
The chart below indicates the monthly energy consumption of the food outlet as well asthe achievement goal for next year.