Development of an emission inventory for commercial cooking in Attica

The aim of this research was to estimate the pollutants that are emitted from the fuels used by the dominated types of commercial restaurants, due to their cooking demands. The study was carried out for the region of Attica; however, the methodology can be applied in many urban areas. For the calculation of emissions, the methodology proposed by the European Environmental Agency for small combustion appliances was followed while for the necessary energy consumption data as well as the cooking fuel and the cooking methods a relevant questionnaire survey was conducted to the restaurants' owners during the summer of 2020. Among the main results are that the percentage use of fuel is electricity, LPG, natural gas and coal by 35%, 29%, 22% and 14% respectively. The calculated CO, PM10 and Benzo(b)fluoranthene emissions for the Attica region are 3.76 tonnes, 0.34 tonnes and 0.27 kg respectively.