Heating and cooling of gastronomic outdoor spaces. An observational case study in Vienna, Austria

Heating and cooling of outdoor space steadily increased over the last years. The pull between economic growth and lessening the ecological footprint remains a major concern in the light of reaching sustainable development goals (SDGs). We looked at numbers and energy consumption of heating and outdoor cooling in gastronomic outdoor spaces during one heating period in two Vienna districts (Austria) and investigated citizens' perspectives on climate change, outdoor heating and cooling with an online and in-person questionnaire ( N = 72, N = 79). We found more outside heaters than officially registered in one district (59 visible heaters, 0 registered) which indicates a high number of heaters used in private gastronomic outdoor spaces. The calculated total ( N = 901) could supply up to 2500 two-person households with electricity for one year. Radiant heaters influenced the decision to visit a gastronomic establishment for 40% of participants and altered the choice of seating for 63%. Our results reflect a cognitive dissonance and a trade-off between environmental behaviour and ever-increasing human development on societal and economic level. The lax registration policy in Vienna requires action and the lack of research in the outdoor heating area remains a blind spot in the context of urban sustainability: in times of global warming using fossil fuels to heat outdoor spaces seems questionable in itself.