The main idea is to implement selected measures to improve cooking facility operated in the AIT campus. Technology intervention by introducing high efficiency of improved cook stoves and other measures will help to save the energy consumption at the same time minimize the negative impacts. The issues of air pollution, energy consumption and climate are inter-linked and certain efforts can be done to achieve co-benefits. Co-control approach implemented in initiative is relevant to cope with sustainability in every aspect. The approach will show the community on how energy and environmental problems can be solved at the micro-scale to achieve impacts on the bigger scale. This initiative is expected to be a “role model” in AIT community and can inspire people to replicate similar activities in other places. It is also important to convey a key message to the community that “global” air pollution and climate change mitigation measures are nearby and can be done at the “local” scale.

Our goal

  • 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.

Our progress

Conducted surveys in order to acquire data on LPG fuel usage and sale. Pre-test questionnaires were circulated to 25 food vendor operators in AIT. It was revealed that out of 25 vendors, only 14 vendors cook on-site without using electric cookstoves. The questionnaires were then refined and distributed again among of these 14 vendors. In depth interview to the vendor owners was conducted. A detailed survey on the fuel consumption was also conducted by measuring daily residual weight of LPG tanks and charcoal storage for one week at the main vendors such as AITCC, the Park, Vietnamese restaurant, SU Snack Bar and duck pond restaurants.

Interview of the food vendor owners and workers:


Summary of survey results

No Food vendor Raw materialsa Peak cooking hour

LPG consumption (kg/month) b

Charcoal consumption (kg/month) b Peak consumption Ventilationc Exhaust Systemd





1 Myanmar 104.5 8:30-11:00 225 198 60 Jan-Apr, Aug-Nov WD & CF V
2 Philippine grill 37 18:00-21:00 48 60 Jan-Apr, Sep-Dec CF H
3 Noodle cafetaria 39 11:00-12:00 225 NU Jan-Apr, Aug-Dec HD V
4 Thai food cafetaria 45 11:00-12:30 62.4 NU Jan-Apr, Aug-Nov HD V
5 Halal Cafetaria 20 10:00-12:00 117 309 NU Aug HD V
6 AIT center 36 11:00-13:00 348 NU May & Dec HD V
7 The Park NA 6:00-10:00 384 NU Jan & Dec HD & CF H
8 Cambodian Shop 46 17:00-21:00 180 NU Jan & Aug CF NA
9 Halal Snack Bar 26 6:00-11:00 750 600 309 Jan-May, Aug-Dec WD & CF H
10 5 star chicken 18 8:30-9:30 30 33 NU Jan-Apr, Aug-Nov HD H
11 IT serv 10.5 9:00-12:00 60 78 NU Jan-Apr, Aug-Nov CF NA
12 Vietnamese 37.5 12:00-14:00 246 133.8 NU May & Dec WD, HD & CF NA
13 Duck pond somtum 82 12:00-14:01 252 275.4 NU May & Dec HD & CF V
14 Indian Food NA 16:00-18:30 450 150 234 Jan-Apr, Aug-Nov WD & CF H
Average 42 225 330

Note:aEstimated for rice, vegetable, and meat; b Int – interview, DM – direct measurement, and NU – not used; cWD-window, CF-circulation fan, and HD-hood; dV-vertical and H-horizontal

List of vendors at AIT

Food Vendors
1 Myanmar Shop


Cambodian Shop

2 Philippine grill


SU Halal Snack Bar

3 Noodle shop cafeteria


5 star chicken

4 Thai food cafeteria


IT serv

5 Halal Shop cafeteria


Vietnamese Restaurant

6 AIT Conference Cnter


Duck pond Somtum Shop

7 The Park


Indian Food

Further activities will be carried out such as:

  • Conduct emission inventory of major air pollutants (CO, NOx, SOx, VOC) and greenhouse gases (GHGs) from public cooking facilities in AIT based on the results of survey of stove technology and fuel consumption
  • Conduct measurements of air quality both indoor and outdoor of selected restaurants
  • Identify and screen/rank measures to improve the current situation
  • Implementation of a selected measure in a demonstration project assessment of the performance.