This project looks at the costs and benefits of transitioning full-service restaurant kitchens from gas-powered ranges and griddles to induction ranges and griddles in order to reduce the carbon footprint of Vancouver’s restaurant industry. The research draws on low carbon best practices examples found in California and Ecuador to make recommendations on policies and strategies that the City of Vancouver can employ.

Partner: City of Vancouver
Keywords: climate and renewables, green buildings, green economy

Solomon Atta