2050 Partners’ Maya Gantley recently presented at the ET Summit on barriers in the food service industry to adopting heat pump water heaters. This article discusses these barriers and how to move forward. You can view the full presentation here.

The path to decarbonization in commercial food service facilities presents unique challenges, particularly when it comes to water heating systems. As California moves toward ambitious climate goals, the foodservice sector has been notably slower to adopt new technologies. 2050 Partners is working to change that landscape through our innovative research project focusing on removing barriers to heat pump water heater adoption in food service facilities.

The California Retail Food Code assigns local jurisdictions the authority to review and approve hot water equipment in commercial kitchens. However, current guidelines haven’t kept pace with technological advances, particularly regarding heat pump water heater (HPWH) technologies. This gap in guidance creates a significant barrier to adoption, even as these systems offer superior efficiency and reduced greenhouse gas emissions. The existing sizing guidelines, while comprehensive for traditional systems, don’t adequately address the unique characteristics and benefits of heat pump water heater technology.

With new regulations coming into play in 2027-2030 that may phase out gas water heaters, the need for updated guidelines and support systems has never been more critical. The California Air Resources Board (CARB) has approved a State Implementation Plan (SIP), which will likely lead to regulations that will require new space and water heaters sold in California will need to meet a zero emission standard as early as 2030. The Bay Area and South Coast Air Quality Management Districts are further along in implementing zero-NOx water heater requirements beginning in 2027. 

The food service sector, traditionally one of the slowest to adopt new technologies, requires comprehensive support to navigate this transition successfully. This impending regulatory change creates both a challenge and an opportunity for the industry to embrace more sustainable technologies.

Our research reveals that successful implementation of heat pump water heater technology in commercial kitchens requires a multi-faceted approach. We’ve identified several key stakeholder groups who must work together to ensure a smooth transition. 

Comprehensive field demonstrations, laboratory testing, and data collection form the backbone of our research efforts to ensure real-world applications are successful.

The project, which launched in February 2024, is scheduled for completion in fall 2025. Thus far, we’ve conducted an extensive literature review on existing technologies and guidelines, initiated engagement with key stakeholders, developed our research methodology, identified significant barriers to adoption, and begun field data collection. The project aims to support the sector’s smooth transition to decarbonization by providing comprehensive data and guidelines to inform best practices.

Upcoming phases will continue to focus on gathering field data on hot water draws in order to analyze real-time usage and demand patterns at full-service restaurants. These insights will help us create accurate sizing guidelines and educational resources tailored for installers, operators, and plan checkers. The project also includes collaborating with educators, regulators, manufacturers, and other stakeholders to ensure proper training, support, and resources for the effective adoption of new technologies. The final stages will culminate in a comprehensive report and a set of recommendations aimed at achieving sector-wide integration with decarbonization efforts.

A critical component of our research involves collecting and analyzing data on hot water usage patterns in commercial kitchens. This information will inform appropriate sizing guidelines for different facility types, optimize system performance for specific applications, reduce energy consumption while maintaining the necessary hot water supply, and create more accurate cost-benefit analyses for business owners.

At 2050 Partners, we recognize that transitioning to heat pump water heaters (HPWH) in commercial kitchens involves more than just technical upgrades; it requires a comprehensive framework for success. Our team is committed to delivering detailed documentation on HPWH design best practices and water heater sizing tools. We are creating tailored implementation roadmaps for diverse facility types, alongside resources to address common installation challenges. This transition isn’t only about new equipment—it’s about building a sustainable future for food service operations that aligns with California’s decarbonization goals.

As we advance our research and fieldwork, we’re focused on developing practical, standardized solutions to ease the transition from traditional systems. This includes establishing HPWH installation best practices, creating educational resources, building a network of trained professionals, and documenting successful implementations through case studies. By removing barriers and collaborating with stakeholders, we aim to bridge the gap between current practices and future needs. This project represents a critical step toward a more sustainable food service industry, and we’re proud to lead the way in supporting commercial kitchens on this path forward.