Principal investigators: Prof. N.T. Kim Oanh, Dr. Didin Agustian P & Dr. Abdul Salam
Area of activity: energy and environment
Background and rationale: At the Asian Institute of Technology (AIT) campus, a wonderful built environment that currently hosts more than 2,000 students, faculties and staffs, high quality of living standard is very much in concern. Many facilities including the usual labs, academic buildings, housing, sports, canteens, library and many others are expected to be operated in a sustainable way hence all possible benefits can be felt by all of the AITians. The sustainability in term of many possible aspects such as energy supply, socio-economy and environment sometimes has not been yet in a synergy. To fulfill the basic need of living inside the campus, cooking facility is an important example due to its energy consumption, routine daily operation, and emission of toxic pollutants and greenhouse gases from the fuel combustion. Recent conditions are still far from the green sustainable practice. Various types of dirty solid fuels are still in use in low efficient cookstoves, and improper installation of exhausting hood which all in turn affect the environment.
Immediate actions to address the encountered issue particularly to identify the "low hanging fruit" options are required to improve cooking facilities in various food vendors inside the AIT campus. It is expected that the identified workable measures can be implemented at a low-cost and can bring in measurable impacts to the AIT campus.