Assessing the kitchen ventilation strategies in the context of net zero homes. Nexus between user behaviour and indoor air quality

This project will examine the ventilation provision (or lack of) in kitchens by extensively studying relevant ventilation strategies. Research has shown that CO2 levels in UK houses where British Asian families cook can reach three times the level of White British homes because of cooking practices, as they take five times as long to create meals. The poor CO2 levels in the kitchen are due to the poor ventilation rate and prolonged cooking hours leading to ventilation decay and poor indoor air quality. There is limited understanding of residents' behaviour and resultant air quality in kitchens. Research will be carried out in real homes to understand the complex nature of ventilation and its impact on air quality. The work will include airflow simulation techniques such as computational fluid dynamics, ventilation network models, environmental measurement, and occupant surveys. The outcome of this project will help architects and building engineers to better inform the assumptions of ventilation requirements in energy models and result in more realistic predictions of new-build and designing inclusive housing for cultural differences while reducing energy consumption. This research at the forefront of analysing the impact of user behaviour on indoor air quality will influence policies like 'Welsh Housing Quality Standard' (WHQS) and contribute to the fast-growing area of climate change adaptation and net-zero lifestyles.