Conference article

The paper demonstrates how effectively hoteliers and corporate can architect and utilize both solar thermal and green gas energy for the production of zero carbon foot print food products. It involves the usage of shefflers; solar parabolic reflectors; solar ovens; solar cookers; solar dryers; solar water heaters; biomass gasifiers; biogas plant; etc which have been suitably designed and placed architecturally in the green kitchen premises to harvest maximum solar thermal green energy for effective production of low and zero carbon foot print food products with minimal loss of nutritional value. Further; the digested slurry of biogas plant is used as humus rich fertilizer for spice garden spread around the green kitchen to beautify the ambient. Replacement of conventional energy partially by green and thermal energy reduces the energy cost substantially. It not only cuts down the cost of fuel but also maintains a clean environment in canteen area and its surroundings in addition to providing nutritious food. The methods developed in this project may also be implemented in vast rural mass and community centre for cost effective and hygienic food production.

Fossil fuel; Carbon foot print; Green canteen; Solar energy; Biomass energy