Commercial kitchens use five to seven times more energy per square metre than a typical commercial building, yet most operators still treat the bill as a fixed cost. It is not.

In this session, Francis Barram, co-founder of Enspara and author of The Energy Efficient Restaurant, shares findings from more than 100 restaurant projects: 50% energy savings are now possible without compromising food quality, chef acceptance or guest experience.

He shows how to see the kitchen as one system – cooking, refrigeration, extraction, hot water and comfort – and applies the operator test that matters: Will it protect food? Will chefs accept it? Will service speed hold? Can the savings be measured? He also outlines how Energy Efficiency as a Service can fund the work with $0 upfront capital.