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

Mihyun Kang (Department of Design, Housing and Merchandising, Oklahoma State University, Stillwater, Oklahoma, USA)
Paulette Robert Hebert (Department of Design, Housing and Merchandising, Oklahoma State University, Stillwater, Oklahoma, USA)
Rebekah Thompsen (The Drapery Works, Tulsa, Oklahoma, USA)
Abby VanDusen (Department of Design, Housing and Merchandising, Oklahoma State University, Stillwater, Oklahoma, USA)

Journal of Facilities Management

ISSN: 1472-5967

Article publication date: 15 May 2017

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.

Keywords

Citation

Kang, M., Hebert, P.R., Thompsen, R. and VanDusen, A. (2017), "An analysis of energy and cost saving opportunities: Lighting system considerations for an institutional food service facility", Journal of Facilities Management, Vol. 15 No. 2, pp. 207-226. https://doi.org/10.1108/JFM-05-2016-0019

Publisher

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Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited