71. Strategic Targets: i. To reduce electricity consumption of military and police barracks, residential halls and hostels of public tertiary institutions by 50% by 2015. LPG is just about 6-9% share of energy for cooking. Restaurants are responsible for over 75% of LPG consumed by the sector. "Chop-bars", which are small local kitchens serving traditional dishes, take on the average about 13% share every year. Most of the energy used in these "chop-bars" had come from woodfuels (over 65%). Cleaner energy alternatives, using biogas produced from liquid wastes, as heating source in restaurants, institutional laboratories and kitchens will be encouraged. For now biogas use is almost negligible.