Date of report: 14 May 2014
|Project Title:||Green Sustainability of Cooking Facility at AIT|
|Submitted by:||Prof. N.T. Kim Oanh, Dr. Didin Agustian P. and Dr. Abdul Salam|
|Area of Activity:||Bio-energy|
A project kick-off meeting has been conducted on 4th April 2014 at EEM meeting room that was attended by Prof. N.T. Kim Oanh, Dr. Abdul Salam, and Dr. Didin Agustian Permadi. The minutes of meeting is attached along with this report (Appendix 1). The meeting discussed methodology and preliminary schedule of project activities implementation. Main points are summarized below:
The second project meeting on the preparation of survey was conducted on 12 May 2014 at EEM meeting room (picture of the meeting is attached in Appendix 2). The meeting was attended by Prof. Kim Oanh, Dr. Abdul Salam, Dr. Didin Agustian and two students from EEM: Mr. Nguyen Hoang Phuc (PhD) and Mr. Arthit Phorsri (Master). The main discussion points are given below:
Submitted by: Prof. N.T. Kim Oanh, Dr. Didin Agustian P and Dr. Abdul Salam
Future work is presented together with time table
Prof. N.T. Kim Oanh (Principal Investigator)
Dr. Abdul Salam (Co-PI)
Dr. Didin Agustian Permadi (Co-PI)
Meeting was started by an opening remark from PI, Prof. N.T. Kim Oanh, followed by discussion on scope, preliminary plan, draft of survey questionnaire, methodology, and etc. As a main activity in the project, main survey is planned to be conducted in the end week of May 2014 while a pre-test survey will be conducted in the second week of May 2014. Main objective of the survey is to conduct benchmarking on current situation of energy consumption and technology review of public cooking facilities at AIT campus. A summary of meeting results is presented as follows:
Draft on questionnaire has been preliminary provided and the content has been discussed in this kick-off meeting. Once the draft has been refined, a pre-test survey will be initially conducted at several food vendors to check whether the questionnaire is well understood to obtain the required information. A letter (both in Thai and English) will be requested from both AIT (Contract Management Unit) and project management (Prof S. Kumar) to be used as permit letter to be shown to the food vendors. Overall energy consumption (i.e. monthly LPG sale) recorded by Sodexo will be requested for secondary data to be compared with the survey result.
Several public food vendors in AIT have been identified: Main cafeteria, SU Snack Bar, Vietnamese restaurant, Duck pond som-tum restaurant, Philippine’s grill shop, SOM restaurant, AITCC restaurant, The park restaurant, 5 stars CP chicken outdoor vendor, AFE and energy canteen, Easy house, ITServ canteen, RRCAP, SET canteen, etc. The main survey will be conducted during the semester break by involving 2 master students (preferably from EEM and Energy FOS) who will be hired for a month period of student assistantship.
3. Methodology issue
Meeting was then closed by Prof Kim Oanh. To follow up the plan, this project will also build communication with the AIT Student Union Sustainability Club to share the project activities and how to synchronize with the existing initiatives which have been conducted. Further possibility to recruit students for survey will be also attempted through various possible channels of communication.
A study on “green sustainability of public cooking facility at AIT“is being conducted to gain real picture of the existing cooking facility at the food vendors inside the AIT campus. Further efforts will be proposed and implemented to support AIT’s initiative on creating this campus as aliving sustainability laboratory.
This information respondent provides in this survey will be used only for statistical purposes. Respondent’s personal information remains confidential.
|Name of Interviewer||:__________________________________________________________________________________|
|Student ID/staff ID||:__________________________________________________________________________________|
For interviewer: whenever possible, be ready with your pocket camera, and take picture of the model of cookstoves, fuel storage, ventilation system, and exhaust pipe outside of the shop, and take sampel of fuel (solid fuel)
Section 1: General Information about public food vendor
|1.1 What is your current vendor size? (indicates in number of servants working in the vendor)|
|1. Total: [………………………………] Persons||2. Male: [………………………………]||3. Female: [………………………………]|
|1.2 Vendor condition (Observation)|
|1. Separate/standalone shop||2. Combined in a public cafeteria|
|3. Open space||4. Others [Specify………………………………]|
2.1 What kind of cook-stove you are using? (Answer can be more than one)
ªUsing the following number to fill in: 1= Rarely; 2: Sometimes; 3: Often; 4: Daily
For interviewer: take picture of the cookstove
2.2 Types of Fuels you are using for daily cooking? (Only applicable fuels to be filled)
For interviewer: take picture of fuel type, fuel storage and take sample if they use solid fuel such as charcoal or coal
2.3 How often do you buy the cooking fuel?
ªIt will be appreciated if the name of supplier can be obtained, however at least whether its from AIT or outside should be indicated
2.4 How is the cooking duration within a day?
2.5 How is yourcooking activity varied by season?
Interviewer: help them to identify the period where cooking activity is more intensive
1. Regular semester: a. early semester, mid-semester, end-semester
2. Break semester:
3. Graduation month:
2.6 If possible, could you indicate the quantity of fuel purchased by month?
|2.7 Kitchen Location|
|1. Inside the shop||2. Outside the shop||3. Detached kitchen|
|4. Others [……………………………………]|
|Interviewer: take picture of the kitchen|
|2.8 What kind of ventilation system you are using in your kitchen?|
|1. Don’tHave||2. Window||3. Hood||4. Circulation Fan|
|5. Others [……………………………………]|
|Interviewer: take picture of the ventilation system|
|2.9 What is typical exhaust pipe to release ventilated air from the kitchen?|
|1. Vertical exhaust||2. Horizontal exhaust||3. No exhaust|
|4. Others [……………………………………]|
|Interviewer: take picture of the exhaust pipe|
Food vendors in AIT to visit for survey: