Bio-Energy Report

AIT Green Campus Initiative – Project Activity Report

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.