Heating the patio at the Perch restaurant : a triple bottom line assessment of patio heating technologies
Creators: name: Cockcroft, Meghan
name: White, Brian
name: Dolinsky, Erik
name: Abualsaud, Ayaat
Publisher: name: The University of British Columbia
Year: 2015

description: The Alma Mater Society (AMS) of the University of British Columbia has nearly completed the construction of the new Student Union Building (SUB), located on UBC’s Vancouver campus. The Perch restaurant, located in the new SUB, will provide students and visitors with healthy and environmentally responsible fare. Keeping with UBC’s image as a leader in sustainability, the AMS requested that select students research into sustainable heating solutions for the Perch restaurant’s rooftop patio, which would allow the Perch to expand patio sales periods, both daily and seasonal. Given various restraints, including structural and power access limitations, our team has proposed two alternatives to traditional freestanding propane heaters: freestanding electric heaters, and a radiant floor heating system. Each of the three options is assessed according to their triple bottom line attributes: economic feasibility, environmental impact, and social reception. Net present worth of each option is calculated, from calculating cost and predicted revenue, in order to measure each option’s economic feasibility. End-­‐use and Upstream emissions of each product is analyzed, in order to calculate each option’s environmental impact. Product performance from a customer satisfaction standpoint and general public reception of each option forms a basis of the social reception of each product. After careful consideration of each product’s merits and shortcomings, the two electric options seem to be the most sustainable. The use of electricity as a fuel source provides a much cleaner upstream emission levels, especially after BC’s hydroelectric dam system is taken into consideration. In financial terms, all three options are similar, but with little adoption cost and low fuel price, freestanding electric heaters prove to be the most economically feasible option. In terms of customer experience, restaurant-­‐goers tend to favor higher heat concentration provided by freestanding heaters; however, debate over the use of patio heaters has grown, giving patio heaters a bad reputation for heating the open air. Although there is one clear option for the Perch restaurant patio, given the brevity and low frequency of intended use (due to Vancouver’s weather patterns), relatively high cost of purchasing and operating, and purely negative environmental impact, it is recommended that the AMS forego purchasing an outdoor heating solution for the Perch restaurant patio. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”