Exploring the Human-Water-Energy Nexus in Industrial Kitchens


Industrial kitchens (IKs) use between 5 and 7 times more energy per square meter than other commercial building spaces like office buildings and retail stores [1]. Furthermore, studies indicate that in the EU, UK, and the US, 30% of the energy consumed in industrial kitchens is used in purely commercial establishments, e.g., restaurants and snack-bars [2].

Despite the size and ubiquity of this industry, the role of IKs in the global quest for sustainable energy systems is still widely under-explored.

The nexIK project will address this important topic, proposing a new methodology to quantify the interactions between Water, Energy and Food in IKs. Commonly known as the Water-Energy-Food Nexus (WEFN), the developed methodology will provide a holistic approach to assess the impact of IK activity on the consumption of electricity and water.

This project builds upon ongoing research in two associate laboratories from Portuguese Foundation for Science and Technology (FCT), namely LARSyS and INESC-ID both of which have a strong focus on sustainable energy systems and distributed energy resources management research.

The nexIK project (EXPL/CCI-COM/1234/2021) is funded by the FCP, I.P. /MCTES through national funds (PIDDAC).

Participate in the nexIK project by providing information about your Commercial / Industrial Kitchen. You can do that by filling out this survey: