Evaluation of the energy performance and cost-benefit of innovative technologies in butcher’s shops

KU Leuven, Department of Civil Engineering, Building Physics and Sustainable Design, Ghent Technology Campus, Belgium

^* Corresponding author: Hilde.Breesch@kuleuven.be

Abstract

The CO₂ emissions and energy use of SMEs in the tertiary sector (e.g. small food and non-food shops, restaurants, offices, pubs, etc.) are high and there are few initiatives to reduce because this target group is difficult to reach due to small scale and diversity. The Flemish-Dutch TERTS project wants (1) to make the sector aware of the potential of and (2) to demonstrate energy transition and energy efficiency of innovative technologies. This paper is focussing on butcher’s shops. A reference model is made based on data of 90 existing shops in Flanders (Belgium). The energy use of the building and systems is calculated according to DIN V 15 899. The cost-benefit of various measures is calculated and compared. Results show that the main energy consumers of a butcher shop are cooling, lighting and domestic hot water, whereas heating only has a rather small contribution. There are several cooling needs: product-cooling (in walk-in freezers, walk-in coolers and the cooling counter) and cooling of the workshop. The combination of the following measures is concluded to be the most favourable and leads to a reduction in final energy consumption of 60 %: a reflective coating on the flat roof and extra roof insulation, relighting with LED, air-to-water heat pump for the generation of domestic hot water and PV panels as local energy generation.