Module One Energy Use & Reduction Steps

Module One Energy Use & Reduction Steps

2012 Specialty Coffee Association of America The Specialty Coffee Association of America (SCAA) is the world s coffee authority and largest coffee trade association with nearly 5,000 members including member companies and their employees. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, including producers, roasters, importers/exporters, retailers, manufacturers, baristas and coffee enthusiasts. SCAA is dedicated to creating a vibrant specialty coffee community, recognizing, developing and promoting specialty coffee by setting and maintaining quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for its members. Visit www.scaa.org. NOTE: No part of this publication may be reproduced or published in any form including but not limited to print, photocopy, or electronic form without the written permission of the Specialty Coffee Association of America 330 Golden Shore #50, Long Beach, CA 90802. Table of Contents part a: lighting Introduction... 2 Getting Started... 4 Making changes, one energy saving tip at a time... 6 Front of house lighting... 8 Comparing & buying LED s... 9 Back of house lighting... 12 De-lamping... 15 Occupancy Sensors... 16 Exit signs... 16 Outdoor lighting & exterior signage... 17 Daytime lighting... 17 Lighting Appendix... 18 part b: refrigeration, cooking appliances, auxiliary equipment and hot water systems & hvac Introduction...21 Refrigeration Fundamentals...23 No cost & low cost maintenance tips & efficient operating techniques... 23 Appliance specific energy saving strategies... 27 Estimating daily and annual energy use of refrigerators and freezers... 30 Comparing energy use and operating costs of standard-efficiency vs. high-efficiency... 31 Buying ENERGY STAR qualified refrigeration... 32 Strategies for optimizing ice machine efficiency... 33 Cooking Appliances, Auxiliary Equipment, Hot Water Systems & HVAC... 35 Basic appliance do s and don ts... 36 Appliance specific energy saving strategies... 37 Introduction to hot water systems and equipment... 39 Introduction to HVAC (Heating, Ventilation, Air Conditioning)... 40 Refrigeration Appendix... 43 START & Next Steps...46

Green Guide for Café Operators Energy Conservation Module Part A: Lighting

introduction Sustainability has always been a part of the SCAA s values, but we ve recently elevated our efforts in response to what we believe is a growing threat to our supply chain and the planet. Erratic weather patterns have caused declines in coffee production in recent years, and have damaged coffee quality, not to mention the toll severe weather has had on our partners and their families in coffee communities. A range of efforts has emerged to help farmers mitigate risks, but the fact remains that we in the U.S. and the developed world continue to be the largest contributors to greenhouse gas emissions. It is therefore imperative that we do our part. Several different companies have conducted life cycle assessments throughout the entire coffee supply chain, and each of them came to the same conclusion: the most energy is used and the most waste is produced on the consuming side, either at retail or with at-home consumption. We have a responsibility to lessen our impact. The SCAA has and will continue to invest in a campaign to promote sustainable practices by offering simple ways for businesses to participate, monitor, and track their progress, as well as receive public attention for their efforts. We urge you to join us and stay involved. By doing so, you will be part of a broader industry effort to meaningfully reduce our footprint; and you will realize a host of advantages as an individual business. Welcome to the first installment. Reasons to invest in efficiency measures Save on Utility Costs: By employing energy conservation measures, it s possible to cut your utility costs 10-30%. 1 In addition, electricity rates are rising every year, so conserving energy is a great way to offset those increases. In 2012, U.S. electricity prices were projected to average 10.48 cents/kilowatt hour, a 1.1 percent increase from 2011. Natural gas is expected to average $9.21 per thousand cubic feet in 2012, a 2.2 percent increase over 2011. 2 1 Source: Food Service Technology Center 2

Save through Utility Rebates: Many utility providers throughout the U.S. and Canada offer cash rebates or other financial incentives for installing high-efficiency, qualified appliances and technology. Consult your utility provider or use the resources in this module to find out what incentives are offered in your area. See the References list for helpful links*. Lessen Foodservice Industry s Carbon Footprint: Restaurants (this term includes coffee retail shops) use an average of 5 times more energy per square foot than any other commercial buildings, (i.e. hotels, shops, and offices). 3 Join the Club: If each of the 20,000 cafes in the U.S. replaced only two incandescent lamps (bulbs) with CFLs, we could avoid over 5,300 tons of CO2 emissions each year (equivalent to taking 954 passenger vehicles off the road for one year), while saving the industry over $770,000. 4 5 Get a Marketing Advantage: Being viewed as an environmental leader can give your business a distinct advantage over the competition. Your café can gain exposure in local press, on blogs, or in city and agency publications. If you achieve recognition through a green or sustainable business program, you maybe be given the opportunity to use program promotional materials to inform customers of your conservation efforts. Improve Equipment Performance and Maintain Food Quality: High-efficiency cooking appliances reduce cook times as well as temperature recovery times between usage, and increase production capacity. Also, efficient refrigeration prevents additional heat from infiltrating the refrigerated space. Not only does this save energy, it keeps a safe and consistent holding temperature for food. 2 Source: National Restaurant Association s 2012 Restaurant Industry Forecast, page 18. Statistics originally from: Energy Information Association (EIA) 3 Source: Food Service Technology Center 4 Source: http://www.epa.gov/cleanenergy/energy-resources/refs.html 5 Calculations based on replacing a 60 watt incandescent with a 15 watt CFL, with lamps running for 12 hours/day, 360 days/year at the rate of $0.10 per kwh (all lighting calculations will be based on this operating schedule and electric pricing) 3

getting started 1. START TRACKING YOUR ENERGY AND WATER USE: The most important first step is to establish a baseline by entering your most recent utility bills into START (SCAA s Sustainability Tracking and Reporting Tool). Continue to do so each month to monitor progress and measure results. This tracking will allow you to effectively manage financial impact. It also gives SCAA and partners a pool of data to assess and recommend further saving tips. SCAA members who purchase this Green Guide Module receive a one-year complimentary subscription to the energy edition of START. To learn how to access your credentials, please see page 45. You can also ask a customer service representative from your local utility company if they offer tracking tools. You can even plot your usage on a simple Excel sheet. By tracking energy usage, you will be able to: Ensure billing accuracy Establish a baseline of your cafe s energy use Identify opportunities to improve efficiency Measure your energy-saving efforts Better forecast costs and budgets Reduce operating costs by managing utilities You might wonder when reviewing utility bills where DOES all that energy go? In the food and beverage service world most energy is used in the back of the house (BOH), so that s where you will likely find some of the biggest opportunities for cost savings. 4

2. PERFORM AN ENERGY AUDIT: The second step is to conduct an energy audit. Professional energy audits (i.e. site visits) are helpful because a trained energy professional can identify potential energy saving strategies for commercial buildings, as well as some strategies specific to foodservice, and ways to improve your retail space s energy performance. In many areas, local utilities provide audits for free, or have special discounts or promotions; contact your local utility provider for more information. A professional site visit should include a thorough examination of lighting, refrigeration, sanitation equipment, cooking equipment, and HVAC. An audit can be especially helpful if your café is part of a multi-tenant property, and utility submetering is not available. If possible, shadowing the auditor through your facility is a great hands-on learning experience. Being on-hand to answer the auditor s questions and provide insight into typical operations and practices will help them more accurately assess your facility. If your utility provider does not offer auditing services, fear not! After reading this manual you will have all the tools you will need to perform your own facility audit and identify savings opportunities. 3. ESTABLISH A START-UP AND SHUT-DOWN SCHEDULE (SUSD) The third step is to establish a start-up and shut-down schedule (SUSD). A SUSD sets guidelines for when to turn on and turn off every item that uses energy, ensuring that equipment like conveyor toasters, convection ovens and lights are only on when they are needed or when guests are expected. Developing a SUSD can be really simple, but it may take some trial and error to figure out what realistically works for your business. It s a matter of integrating energy-saving tasks into your café s usual staff task lists. You will likely want to start this new practice with a team meeting or orientation, and follow up with written directions and signage in the appropriate areas. You may decide to assign specific tasks to individual employees based on their current work duties. 5

Staff on the opening shift might come in at 6am, and follow a task list of making coffee, arranging supplies, and baking pastries at certain times in preparation for a 7am opening. A SUSD should direct the employees to wait until the appropriate time to turn on certain energy-using fixtures, not turn everything on as soon as they start work at 6am. For example, a toaster or panini grill requires less than ten minutes of pre-heat time until it is ready to use. Why turn on the toaster or panini grill before the café officially opens at 7am? The same goes for dining and exterior lighting. By integrating a SUSD into daily routines and staff training, your café can reduce overall energy usage, decrease energy use at peak times, and save money. A SUSD schedule should include: - Front-of-house lighting - Back-of-house lighting - Restroom lighting - Outdoor lighting - HVAC - All cooking equipment - All appliances without programmable timers making changes, one energy saving tip at a time LIGHTING: A Great Low-Hanging Fruit Lighting upgrades are relatively straightforward and are a good bang for your buck, generally offering a payback period of less than two years. Lighting retrofits are much less of a capital investment than replacing some of the major cooking, refrigeration, sanitation or heating, ventilation and air-conditioning (HVAC) equipment in your café. Additionally, some utilities or municipalities offer heavily discounted (or free) start-to-finish technical assistance, installation and financial incentives to help defray the cost of lighting upgrades for small businesses. See ENERGY STAR s Commercial Foodservice Incentive Guide and Finder in the References List for help. 6

Savings Generated from Lighting Upgrades: In general, replacing incandescent lamps (commonly known as bulbs ) with compact fluorescent lamps (CFLs) reduces energy consumption and heat output by 75%. Replacing a single 60-watt incandescent lamp with a 15-watt CFL can save about 200 kilowatt-hours annually; which is equivalent to 300 lbs of CO2 emissions avoided every year! Replacing that same 60-watt incandescent with a 10-watt LED lamp can prevent 325 lbs of CO2 emissions and save you $22 annually. The typical return on investment (ROI) for decorative CFLs or LEDs in dining areas is one to four years. Federal Rulemaking Note: Incandescent lamps between 40-150 watts will be phased out of the market between 2012 and 2014. Once more efficient lighting requirements become the law, utility companies will no longer incentivize those upgrades with cash rebates or technical assistance and installation programs. All the more reason to make changes now and take advantage of financial assistance. See the Energy Module References List for more on lighting legislation. + Real Numbers From a Real Café: A lighting retrofit of 65 lamps at Mission Pie Café in San Francisco (which included the dining area, kitchen and all BOH areas) reduced their monthly electricity bill by over $230/month. With helpful incentives programs from the City and their utility providers, the ROI was less than three months. Even without incentives, the ROI would have been just eight months. Front of House (FOH) Versus Back of House (BOH) Lighting Applications: Lighting applications will differ in form and function: serving a decorative function in the dining area (FOH), and a task-oriented function in the kitchen and rest of the café (BOH). The strategies and technologies you will use to improve lighting in each area will vary. Ambiance is important when lighting FOH areas. The good news is that the availability of energy-efficient options is steadily increasing. 7