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What category best describes your interest in gas? You can tick more than one.
6. How much longer will you continue using gas as a fuel source or feedstock for your business? Do you think your consumption of gas will decline over time, and if yes, at what rate?
We estimate our members consumption of gas will increase due to its cleaner nature and existing usage in commercial kitchens and food manufacturing factories. If we forecast a short market this drives up gas prices, and input prices for downstream users. Our members intend to use gas in their operations our focus is unlocked natural supply alongside carbon-neutral renewable gas options will be vital to put downward pressure on prices for businesses, and ultimately consumers.
7. Are there alternatives that your business can use instead of gas (for example electrification, hydrogen, biomethane or circular economy inputs)? What barriers exist to using these alternatives? How can the substitution of gas be accelerated?
A Renewable Gas Target is a vital tool to help expediate renewable gas production, getting more supply into the market to lower prices via scale and accelerate the switch from natural gas.
Our members, exploring alternatives to gas in the foodservice industry is a proactive step towards sustainability. Here's an overview of potential alternatives and considerations:
Electrification: Barriers: Upfront costs for new equipment, potential limitations in electrical infrastructure, and the need for a reliable and sustainable power source. Hydrogen: Barriers: Limited infrastructure for hydrogen distribution, production challenges, and cost considerations.
Barriers to Adoption:
1. Costs: The initial investment in alternative technologies can be a significant barrier. This includes the cost of new equipment, infrastructure changes, and potential modifications to existing facilities.
2. Infrastructure Challenges: The availability of infrastructure for alternative energy sources may be limited, making it difficult to transition away from gas.
3. Technological Readiness: Some alternative technologies may still be in the early stages of development or not widely adopted, affecting their practicality for immediate use.
4. Regulatory Frameworks: The regulatory environment does not yet fully support or incentivise the transition to alternative energy sources.
By addressing these barriers and actively participating in the broader shift towards sustainable practices, businesses can contribute to the acceleration of substituting gas with more environmentally friendly alternatives in the foodservice industry.
10. If your home or small business gas appliances (stove, heating, or hot water system) stop working, would you prefer to keep using gas or switch to an electric appliance?
Members are saying Gas for the time being due to cost of transition and cost of energy