Final year students of BA international hospitality management enjoyed a chili Thursday morning starting at 8am sharp to test solar cookers in non favourable conditions.  Solar cookers are extensively used in hot sunny countries so testing their cooking capabilities in cold and cloudy environments enabled students to visualise design shortcomings and reconsider how solar cookers can be designed and effectively utilised in countries such as the UK, in order to conserve energy and contribute to the reduction of  co2 emissions.

This is what two of the students that participated in the experiment thought:

Charlotte: This basic experiment was my first experience with the use of a solar cooker. In reflection, I find it really interesting that such a device, so simplistic in its use of resources and with such an obvious, undeniable environmental benefit, can still seem rather alien to people of our demographic that are so used to, and probably to a certain extent dependent on, the availability of electrical appliances.

Ellie : solar cookers seem a good idea as they use renewable solar power and save energy rather than use an oven or BBQ. It was quite fascinating to see how quickly the water heated up and the differences of efficiency between the two solar cookers and would love to see them in action again and in full swing when there is lots of sun.

Ioannis We hope to have another non-experiment in the near future where we cook some food in the solar cookers and enjoy lunch prepared by the power of the Sun and the prodigious hospitality of our amazing Food Lab, the Culinary Arts Studio.

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