TY - JOUR
T1 - An analysis of energy and cost saving opportunities
T2 - Lighting system considerations for an institutional food service facility
AU - Kang, Mihyun
AU - Hebert, Paulette Robert
AU - Thompsen, Rebekah
AU - VanDusen, Abby
N1 - Publisher Copyright:
© 2017, © Emerald Publishing Limited.
PY - 2017
Y1 - 2017
N2 - Purpose: The purpose of this study was to investigate and document existing lighting systems and lighting levels, to compare findings to the Illuminating Engineering Society (IES) lighting standards (Rodgers, 1998) and to make lighting recommendation for energy and cost savings. Design/methodology/approach: Lighting examinations and field measurements were conducted at a large, existing Midwestern institutional food-service facility that has been continuously operational since 1976. Lighting levels of the dining room, checkout line, buffet, kitchen, storage room and conference room were measured and then compared to the IES lighting standards. Recommendations were then made for energy and cost savings. Findings: The average light levels in the dining room, checkout line, buffet, storage room and conference room exceeded the industry-recommended light levels. The energy and cost savings were calculated for this study, and the energy- and cost-saving strategies recommended included delamping, replacing lamps and luminaires and installing occupancy sensors. If existing lighting can be updated in an energy- and cost-saving manner, institutional food-service facilities might be made appropriate through renovation, thus extending the life of these facilities. Practical implications: This study has practical implications for the many existing institutional food service facilities in workplaces across the USA that could save energy and costs through renovated lighting systems. Originality/value: This research constitutes an in situ case study, which gathered empirical lighting data at an existing institutional food-service facility and made recommendations for lighting renovations. Although lighting systems influence dining and kitchen environments, lighting has not always been fully considered in institutional food-service facilities.
AB - Purpose: The purpose of this study was to investigate and document existing lighting systems and lighting levels, to compare findings to the Illuminating Engineering Society (IES) lighting standards (Rodgers, 1998) and to make lighting recommendation for energy and cost savings. Design/methodology/approach: Lighting examinations and field measurements were conducted at a large, existing Midwestern institutional food-service facility that has been continuously operational since 1976. Lighting levels of the dining room, checkout line, buffet, kitchen, storage room and conference room were measured and then compared to the IES lighting standards. Recommendations were then made for energy and cost savings. Findings: The average light levels in the dining room, checkout line, buffet, storage room and conference room exceeded the industry-recommended light levels. The energy and cost savings were calculated for this study, and the energy- and cost-saving strategies recommended included delamping, replacing lamps and luminaires and installing occupancy sensors. If existing lighting can be updated in an energy- and cost-saving manner, institutional food-service facilities might be made appropriate through renovation, thus extending the life of these facilities. Practical implications: This study has practical implications for the many existing institutional food service facilities in workplaces across the USA that could save energy and costs through renovated lighting systems. Originality/value: This research constitutes an in situ case study, which gathered empirical lighting data at an existing institutional food-service facility and made recommendations for lighting renovations. Although lighting systems influence dining and kitchen environments, lighting has not always been fully considered in institutional food-service facilities.
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U2 - 10.1108/JFM-05-2016-0019
DO - 10.1108/JFM-05-2016-0019
M3 - Article
AN - SCOPUS:85019725193
SN - 1472-5967
VL - 15
SP - 207
EP - 226
JO - Journal of Facilities Management
JF - Journal of Facilities Management
IS - 2
ER -