AIT Green Campus Initiative – Project Activity Report

AIT Green Campus Initiative – Project Activity Report


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. Goals/Objectives/Plan

  • To conduct benchmarking of the existing cooking facilities of the food vendors inside the AIT campus, such as type of fuel, quantities, stove technology, and exhaust condition
  • To assess environmental impacts of the existing facilities
  • To identify workable measures to mitigate the associated negative impacts
  • To Implement selected measure set in a “pilot case study”, and therefore the impacts can be measured
  • To develop the standard protocol to raise the public awareness among of vendors and visitors.

B. Progress/Completed Tasks

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:

  • A draft version of questionnaire was evaluated and discussed in the meeting and it was suggested that the questionnaire should be simplified and should be provided in both Thai and English languages in order to be effectively conveyed to the food vendors and ease the data analysis.
  • All the food vendors inside AIT should be surveyed.
  • The total LPG consumption can be obtained from Sodexo thus the total amount of fuel used for cooking can be obtained.
  • A pre-testing survey should be conducted and the questionnaire should be revised before the main survey. Both surveys will be conducted and completed in May 2014.

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:

  • The questionnaire was finalized during the meeting with input from all attendees (Appendix 3). The schedule for pre-test and main survey has been finalized.
  • List of the all food vendors located inside AIT campus (about 20) has been circulated and all vendors will be visited for the survey late May 2014.
  • It is planned to get volunteers to be involved in the survey. List of the volunteers is prepared and they will be a training to conduct the survey.
  • Master student assistant is assigned to translate and insert the Thai language below the English text directly into the questionnaire form
  • The equipment and measurement parameters are prepared (BC, PM, CO, CO2) near the cooking place (before and after the measures implemented)

AIT Green Campus Initiative

Project Activity Report

Submitted by: Prof. N.T. Kim Oanh, Dr. Didin Agustian P and Dr. Abdul Salam

C. Future Work

Future work is presented together with time table

Appendix 1. Minutes of Project Kick-off Meeting



Project Kick-off Meeting

Green Sustainability of Public Cooking Facility in AIT

Friday, 4 April 2014, W-128, EEM


Attended by:

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:

1. Pre-survey

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.

2. Survey

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

  • The survey will be conducted to emphasize more on the status of cooking facility in AIT, its fuel consumption and environmental impacts, and further to be assessed how to improve current condition
  • Sample of dirty fuel used such as charcoal will be collected to be further analized in the laboratory for example for carbon content, ash content, etc.
  • To avoid double counting on fuel consumption for example, LPG, vendors should be asked where do they get the LPG whether from AIT (Sodexo) or from outside
  • After survey, emission monitoring will be conducted such as CO/CO2, online black carbon (BC), and particulate matter monitoring using miniVol or online measurement. Due to the limited availability of equipment in AIT, collaboration with KMUTT (through Dr Prapat Pongkiatkul, AIT alumny) will be attempted.
  • Surveyor will be equipped with camera to capture important pictures of cooking facility, current practice, ventilation, chimney and type of fuels used.
  • It is important to gain information on fuel and electricity, for example on rice cooker use for food vendors, type and electricity consuming capacity should be recorded at least be captured by camera.
  • Monthly variation on fuel consumption particularly to be linked with AIT academic calendar should be included in the questionnaire.
  • After survey, assessment will be done to evaluate the currect conditions of cookstove technology, type of fuel and ventilation and chimney. Measures in term of improvement action will be proposed such as on implementation of small control device of charcoal filter, new design of hood and chimney facility, etc. Online monitoring will be then conducted before and after the measures implemented.
  • A code of conduct/standard protocol for food vendors will be designed to maintain sustainability after the project at least to raise awareness of food vendors and also other AIT stake holders.

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.

Appendix 2. Pictures of 2nd Project Meeting

Appendix 3. Questionnaire prepared for pre-test and main survey


Questionnaire form for

Green sustainability of public cooking facility at AIT

A study on green sustainability of public cooking facility at AITis 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 :__________________________________________________________________________________
Date :__________________________________________________________________________________
Student ID/staff ID :__________________________________________________________________________________
Questionnaire No. :__________________________________________________________________________________

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………………………………]

Section 2: Fuel Consumption and Cooking Information

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

Sincerely thanks for your kind contribution and your invaluable inputs for more sustainable AIT!

Food vendors in AIT to visit for survey:

  • 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 canteen
  • Energy canteen
  • Easy house
  • ITServ canteen
  • RRCAP canteen
  • SET canteen
  • Noodle shop at the arcade building
  • New Sri-Lankan vendor at the arcade building
  • Others