Electrified Kitchen Impact
Problem statement
As one of the largest universities in the United States, the facilities provided by the University of Wisconsin to their many students require large amounts of power. According to a report by the University of New Hampshire, In the year 2024, the University of Wisconsin-Madison released 608,072 MTeCO2 (Metric Tons of CO2 equivalent). This issue was recognized by Chancellor Mnookin, who made it a mission for the university to have net zero carbon emissions by the year 2048. One of the main contributors to the emissions released on campus are the kitchens throughout campus, which currently all use gas burning appliances. To further their sustainability goals, the university is constructing a new dining hall in the Grainger School of Business that will use only induction equipment to reduce carbon emissions. Through research and experimentation on induction powered appliances and gas powered appliances, our analysis will provide the university with all the necessary information to create this sustainable kitchen, and begin the process of switching from gas to induction.
Team members
Emerson Chism – admin
James Fahey – accountant
Matt Schwartz – communicator
Silas Oakley – facilitator
Client
Ian Aley
UW – Office of Sustainability