An analysis of energy and cost saving opportunities: Lighting system considerations for an institutional food service facility

Mihyun Kang, Paulette Robert Hebert, Rebekah Thompsen, Abby VanDusen

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)207-226
Number of pages20
JournalJournal of Facilities Management
Volume15
Issue number2
DOIs
StatePublished - Jan 1 2017

Fingerprint

Lighting
Costs
Illuminating engineering
Kitchens
Food service
Energy saving
Cost savings
Lighting fixtures
Electric lamps
Sensors

All Science Journal Classification (ASJC) codes

  • Business and International Management
  • Strategy and Management
  • Management of Technology and Innovation

Cite this

@article{a2624e9b9cdf457ab26111a8a8b44940,
title = "An analysis of energy and cost saving opportunities: Lighting system considerations for an institutional food service facility",
abstract = "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.",
author = "Mihyun Kang and Hebert, {Paulette Robert} and Rebekah Thompsen and Abby VanDusen",
year = "2017",
month = "1",
day = "1",
doi = "10.1108/JFM-05-2016-0019",
language = "English (US)",
volume = "15",
pages = "207--226",
journal = "Journal of Facilities Management",
issn = "1472-5967",
publisher = "Emerald Group Publishing Ltd.",
number = "2",

}

An analysis of energy and cost saving opportunities : Lighting system considerations for an institutional food service facility. / Kang, Mihyun; Hebert, Paulette Robert; Thompsen, Rebekah; VanDusen, Abby.

In: Journal of Facilities Management, Vol. 15, No. 2, 01.01.2017, p. 207-226.

Research output: Contribution to journalArticle

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

PY - 2017/1/1

Y1 - 2017/1/1

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.

UR - http://www.scopus.com/inward/record.url?scp=85019725193&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85019725193&partnerID=8YFLogxK

U2 - 10.1108/JFM-05-2016-0019

DO - 10.1108/JFM-05-2016-0019

M3 - Article

AN - SCOPUS:85019725193

VL - 15

SP - 207

EP - 226

JO - Journal of Facilities Management

JF - Journal of Facilities Management

SN - 1472-5967

IS - 2

ER -