The Foodservice Water Heating Systems fact sheet describes the opportunity, technology, market transformation strategy and equity considerations for this initiative.
Restaurants are highly energy-intensive, using five to seven times more energy than other commercial buildings, with water heating alone accounting for up to 20% of that demand. In California, the foodservice industry predominantly relies on gas for heating water, with 75% of establishments using it as their primary fuel source. This results in a staggering 340 million therms of gas consumption annually, emitting 4.8 million tons of carbon dioxide.
