The EU Directive 20-20-20 places high demands on new buildings and activities designed with a focus on sustainability with low climate impact. The use of renewable energy technologies are becoming increasingly important to lower carbon emissions and ensuring a sustainable and environmentally friendly energy supply. This becomes especially important in energy-intensive activities like office buildings or commercial kitchens which are characterized by high internal heat generation from appliances, machinery and people. By providing the business with electricity from renewable energy sources and recovering excess heat both money and the environment can be saved. The starting point of this study was to investigate a planned commercial kitchen on Svartsö in the Stockholm archipelago that is supposed to produce organic fresh baby food. The company behind the business wishes to profile their activities climate and environmentally friendly. The purpose of the study was to investigate the electricity production potential for a PV-wind hybrid systems on Svartsö and examine how much of this electricity can be integrated directly in the business. The building's energy need was calculated by a constructed model in the energy calculation program VIP-Energy. To estimate the production potential of the renewable micro-generation simulations of a PV-wind hybrid system with location-specific weather data from SMHI was designed and performed in Matlab. The study provides analysis and reflections of the results. The conclusion is that the electricity usage profile of the business correlates well with the production profile of solar power while wind power is expensive in relation to solar power.

Hos barn förekommer allergier, överkänsligheter och intoleranser mot födoämnen allt oftare. För dessa tillstånd krävs näringsrik specialkost. Celiaki är ett sådant exempel som kräver en strikt kosthållning helt fri från gluten för ett gott välmående. Syftet med arbete är att undersöka hur måltidsservice på några av de olika produktionsköken i Umeå kommun arbetar med specialkost på förskolor. Studien baseras på sju stycken kvalitativa semistrukturerade intervjuer. Det insamlade materialet analyserades med hjälp av innehållsanalys. Resultatet visade på att produktionsköken har strikta rutiner angående specialkost och en god kommunikation ger trygghet för både kökspersonalen och föräldrarna. Resultatet pekade på att barn vid kommunens förskolor har intyg och arbetet med specialkost uppfattas som tidskrävande. Utbildning angående specialkost på produktionsköken var bra medan det framkom variation bland förskolepersonalens utbildning och utbudet av utbildning. Strikta rutiner följs i produktionsköken för att garantera en icke kontaminerad måltid för barnen som behöver följa en specialkost. / Allergies, oversensitivity, and intolerances towards food are more becoming more common found amongst children. For these kinds of diseases, a nutritious special diet is required. Same thing is necessary for children with coeliac disease, that due to the certain condition requires a strict gluten free diet for a good wellbeing. The purpose of this thesis was to investigate how the food service in Umeå county is working with special diets for preschools in the different production kitchens. Seven qualitative interviews that were semi structured where collected. This data was thereafter analyzed with content analysis. The result showed that the production kitchens had strict routines regarding special diets, and a good communication is a vital part for the safety between kitchen staff and the children's parents. Further on, the result indicates that the children need to have a certain certificate and that special diets are perceived as a time consuming. Education about special diets were seen as good in the production kitchens, whereas at the preschools the educational level and possibility to educate themselves were more varied. Strict routines are followed to guarantee a non-contaminated meal for the children that are required to follow a special diet.