Decarbonizing the Commercial Kitchen

Commercial kitchens are notorious for their energy intensity, consuming approximately three times more energy per area than the average commercial building. As the public and private sectors pursue aggressive goals for reducing greenhouse gas emissions, commercial foodservice kitchens and restaurants face the challenge of forging new strategies and seizing opportunities to achieve such goals, while also meeting local and state regulations that support electrification as a leading decarbonization strategy. This collection of resources can support commercial kitchen operators in the shift to lower-carbon options for equipment, operations, and maintenance practices.