A Study on Decarbonizing Commercial Kitchens through Hydrogen Fuel: Challenges, Opportunities and a Way Forward

A Study on Decarbonizing Commercial Kitchens through Hydrogen Fuel: Challenges, Opportunities and a Way Forward Nikhil Devrao Wankhede Assistant Professor, Bharati Vidyapeeth College of Hotel & Tourism Management Studies, Navi Mumbai Saurabh Singh Chandel Assistant Professor, Bharati Vidyapeeth College of Hotel & Tourism Management Studies, Navi Mumbai Abstract Decarbonizing commercial kitchens is increasingly becoming one of the most important areas that need attention as part of the wider effort to promote sustainability and respond to the climate change challenge. This paper seeks to investigate the viability and suitability of using hydrogen as an environmentally friendly substitute for traditional fossil fuels used for cooking. In particular, this investigation will explore some of the issues surrounding the use of hydrogen fuel in commercial kitchens. Some of the key obstacles that will be highlighted include prohibitive infrastructure costs, health and safety concerns, storage difficulties, and regulatory hurdles. However, the study will also uncover some new possibilities such as the role of the government in providing incentives, availability of clean hydrogen fuels, and recent improvements in fuel cell technology. Through the analysis of successful strategies employed in other parts of the world, a set of recommendations will be formulated for adoption. Keywords: Hydrogen Fuel; Decarbonization; Commercial Kitchens; Clean Energy Transition; Green Hydrogen; Sustainable Hospitality; Energy Efficiency