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.

    This document was created as a supplement to the Low Carbon Technology Strategies Toolkit for building types that typically include commercial kitchens. It includes steps that building owners and operators can implement to achieve smart, healthy, and low-carbon commercial kitchens.
    This guide identifies ways to save energy and water in a restaurant or other commercial or institutional kitchen, providing kitchen operators with information about ENERGY STAR and other energy-saving kitchen equipment options, as well as key resources to help operators learn best practices.
    This checklist from the U.S. Environmental Protection Agency’s ENERGY STAR program can be used during a treasure hunt in a restaurant or commercial kitchen to uncover opportunities for energy savings.
    This worksheet from the National Restaurant Association’s ConServe program can be used to manage kitchen energy by developing a start-up/shut-down schedule that keeps appliances turned off until needed.
    This volume from The Building Decarbonization Practice Guide is an expert-created compendium of practical, case study-based guidance on designing and operating all-electric kitchen that reflect the goals of decarbonization.
    This report reflects upon the differences between traditional cooking methods and induction cooking by outlining some of the pros and cons of induction cookware. 




Identifying or evaluating energy-saving technologies

Tool type:

Technology Info Suite

Building Type:

Food sales & service


Decarbonization, Ventilation, Refrigeration