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Go Green - Case Study - Satay Bar, Lambeth

Satay Bar in Brixton saves £1,680 on energy use

sataybar1Satay Bar is a Far East restaurant in Brixton offering a variety of Indonesian, Malaysian, Thai and Japanese food. Located in Brixton’s Low Carbon Zone owner Patrick Foster feels environmental issues can no longer be ignored and can be a big selling point for his company.

Patrick contacted Lambeth Council for a free environmental audit carried out by a Go Green Plus adviser. It included an analysis of energy use, waste disposal and expenditure. The recommendations in the action plan are designed to help the business reduce CO2 emissions and save money.
Patrick Foster and the Satay Bar Manager

Recycling
A wide range of materials are now separated and collected for recycling, including paper, cardboard, glass bottles and food waste, resulting in an 80% recycling rate. Patrick discussed the recycling scheme with his staff before it was introduced. “They’ve all benefited from a system that is a lot less messy and smelly, at a small extra cost to the business,” he says.

Energy Saving Measures
Satay has 20 refrigerators and freezers and has used a £500 Brixton Low Carbon Zone grant to purchase a Kooltrak monitoring system. This system digitally measures the temperatures of the appliances every 20 minutes to ensure they are working efficiently. As a result two faulty units were replaced and a refrigeration engineer has replaced seals and improved temperature regulation. All units have now been optimised making them more energy efficient, extending their lifespan and reducing the amount of food that is thrown away.

British designed e-Cubes were also installed in the refrigeration units. These fit over the thermostat and mimic the temperature of the food, meaning that the refrigeration unit only activates a cooling cycle when it’s actually necessary, rather than when the air temperature starts to rise. The servicing of refrigerators and freezers and the installation of e-cubes has reduced electricity use by 9%, an annual saving of around £1,000. Satay Bar have also installed a new boiler for heating and hot water and fitted LED lights and motion detection light sensors in the toilets.

Energy Management
Patrick states that the most effective action has been improved monitoring of energy use within the business. He now takes meter readings once a week and inputs them into an on-line energy management tool available free of charge at www.smeasure.org.uk. The tool enables Satay Bar to compare energy use to other similar sized restaurants, identify when energy is being used and evaluate the impact of actions on energy consumption.

Patrick states that he has successfully reduced energy consumption by 14%, which equates to a saving of £1,680 per year.

The message from Patrick is clear “Improved environmental performance leads to cost savings.”
SMEASURE TOOL
Below is a copy of the graph produced using the Smeaure tool. The graph clearly shows a significant drop in electricity use between May 2010 and March 2011. The graph identifies when actions have been taken within the businesses that have lead to a reduction in energy use, such as the installation of e-cubes.

It also shows when the business is using too much energy. The peak at the end of the graph coincided with a period of hot weather over a weekend when the central heating was turned off, but the air conditioning was in use. Having identified the problem Patrick is now able to implement solutions such as increasing natural ventilation that will again save the business money.  

sataybar2

Recommended
Patrick has been actively encouraging other local businesses to follow suit and has been impressed with the Go Green Plus adviser. “The adviser helped us source the e-cubes and LED fittings a lot quicker than I would have been able to, so saved us a lot of time,” he adds. Satay Bar is not stopping there and is looking at ways of extending the recycling scheme and in the long term looking to source food locally.

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