Prioritising energy efficiency measures in Maltese restaurants

Abstract

The 2018 Energy Performance of Buildings Directive (EU) 2018/844, focuses on building energy renovation. With the increase in tourists and working opportunities in Malta, the restaurants’ sector is experiencing a business boom. Despite this sector being a major energy consumer, the energy performance of restaurants in Malta has been given little attention. This paper investigates the energy performance of four representative restaurants in Malta. Refrigeration accounted for the highest share of 40% electricity consumption, followed by kitchen exhaust ventilation, domestic hot water and space cooling, which accounted for about 50%, while lighting consumed only 6%. Energy saving potential was primarily identified for refrigeration, water heating and air-conditioning. Although, the fuel sources used for cooking equipment accounted for more than 50% of the overall energy used in these restaurants, electricity is the fuel of primary concern as on average it contributes to 70% of total carbon emissions and results in the highest operational cost. The total potential of carbon emission savings was found to be 17%, when the recommended energy efficiency measures are applied. A benchmark of 14.51 kWh primary energy per person served was established for energy-efficient restaurants. This paper provides evidence-based results that are useful for policy makers to introduce fiscal incentives to support the transition of Maltese restaurants to nearly-zero energy status.