As part of its work to provide energy saving information and to promote energy savings in commercial kitchens, the CSFG is carrying out live gas water and electricity monitoring work. The empirical data will be compared with theoretical data, and the aim of this work is:

1. To provide back up data to allow the CSFG to provide independent advice on best practice for energy savings
   
   
2. To provide realistic carbon cost-per-meal benchmarks for commercial kitchens by comparing energy used against meals produced for a range of kitchen types and sizes.

To review some of the theoretical data that will be used refer to ‘Case Studies '

Sites where CSFG energy monitoring is currently taking place are:

TBC

For information on how this work is being funded, refer to ‘How can I help’

The CSFG is always looking for opportunities to monitor commercial kitchens of all types, and to create partnerships for confidential data sharing. If your organisation has carried out some kitchen monitoring work and is interested in sharing the data, or is interested in having monitoring work carried out, refer to ‘How can I help’