F&B outlets told to cut energy waste via smarter voltage, cooling management
Optimising voltage, exhaust, and cold rooms are seen as ways to cut energy waste.
Restaurants in Singapore are losing thousands annually to food and energy waste, according to Chirag Tejuja, co-founder of GreenStrides.
Speaking at the QSR Media Asia Conference & Awards 2026, Tejuja pointed to solutions such as voltage optimisation, exhaust optimisation, cold room optimisation to lower overall energy consumption.
Tejuja suggested that an F&B outlet can minimise energy waste by reducing voltage where possible, defrosting only when needed instead of on fixed cycles, and adjusting fan speeds according to cooking activity, all whilst maintaining staff and customer comfort.
He then emphasised the GreenStrides' focus on helping restaurants reduce waste and improve energy efficiency.
“This gives you an opportunity to actually see problems with your hands,” said Tejuja, describing how the platform enables restaurant operators to monitor and manage energy consumption directly.
The company cut energy bills by 10 to 20% in QSRs across Southeast Asia and Australia by stacking and implementing these solutions.
“Consider what you can do for the environment,” he urged, linking business efficiency to sustainability outcomes.
