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Posts from the ‘Food Retail’ Category

10 Takeaways From 10 Years of GreenChill Data

JohnWallace_Blog_Image John Wallace | Director of Innovation, Retail Solutions

Emerson Commercial & Residential Solutions

The Environmental Protection Agency’s (EPA’s) GreenChill Advanced Refrigeration Partnership recently completed a 10-year study examining supermarket data trends. In our latest E360 Webinar, Tom Land, manager of the program, presented these findings from GreenChill’s unique perceptive. View the webinar in its entirety or read the summary below.

Latest E360 Webinar on Demand

For more than a decade, the GreenChill program has worked with supermarket retailers across the country to promote the use of “greener” refrigeration systems in their stores. While our industry is in the early phases of transitioning to more sustainable refrigeration, GreenChill partner companies are at the forefront of this movement. The number of retailers participating has increased significantly since the program’s inception, and the data Tom discussed at the webinar provides a road map for other companies as they formalize their own sustainability initiatives.

Let’s look at 10 takeaways from the recent webinar.

  1. GreenChill partnership on the rise — in 2007, just more than 4,000 stores were GreenChill partners; today, that number exceeds 11,000 stores.

 

  1. Partner refrigerant emissions remain low — among the growing number of participating GreenChill partner stores, emissions have been held to a minimum. This is in large part due to the program’s emphasis on reducing refrigerant leaks and system charges.

 

  1. Refrigerant charges are declining — the average amount of refrigerants used in participating stores has declined steadily since 2007, even as the number of stores increases.

 

  1. Pounds per store leaks are dropping — in 2007, partner stores emitted more than 390 pounds per store every year; today, 290 pounds is average.

 

  1. Leak rates well below industry averages — on average, GreenChill partners have a leak rate of 13.9 percent, well below the industry average of 25 percent. Twelve of the partners have achieved a leak rate below 10 percent.

 

  1. One-fifth still use R-22 — although R-22 use is on the decline overall, 20 percent of commercial refrigeration systems continue to use it.

 

  1. Low-GWP refrigerants on the uptake — R-407A accounts for 20 percent of partner-installed refrigerants; installations with refrigerants less than 1,420 GWP now account for nearly 3 percent of all partner-installed refrigerants, with R-448A accounting for much of this growth.

 

  1. CO2 installations increase — installations of CO2 secondary loop, cascade and transcritical booster systems among partners continue to rise, with more than 12 partners exceeding a combined total of 160,000 pounds of installed R-744.

 

  1. Growth of GreenChill certifications — in 2009, fewer than 25 stores achieved GreenChill Gold and Silver certifications; today more than 360 stores have achieved Platinum, Gold and Silver certifications and re-certifications.

 

  1. California leads certification — among those states with GreenChill-certified stores, California leads the country with 151 stores. The next closest state is Florida with 45 stores.

Over the past decade, Emerson has worked with a variety of GreenChill partners to meet their sustainability objectives, utilizing leading low-GWP refrigerant alternatives and energy-efficiency strategies. If you’re interested in transitioning to a greener refrigeration system, we’re here to help you develop a strategy that meets your long-term goals.

Emerson Will Present at GreenChill Webinar on Natural Refrigerants

AndrePatenaude_Blog_Image Andre Patenaude | Director, Food Retail Marketing & Growth Strategy, Cold Chain

Emerson Commercial & Residential Solutions

Emerson is happy to announce its participation in a webinar sponsored by the Environmental Protection Agency’s (EPA) GreenChill program. Join Andre Patenaude, director of food retail marketing & growth Tuesday, July 30 at 2 p.m. EDT / 11 a.m. PDT for a discussion about Making the Transition to an Effective Natural Refrigerant Architecture.

Emerson Will Present at GreenChill Webinar on Natural Refrigerants

For several years, the use of natural refrigerants in supermarket refrigeration has become an increasingly relevant topic across our industry. While taking a natural approach may seem like a far-away future concept to some, successful implementations are happening in various global regions and slowly becoming more commonplace in the U.S. as well.

Typically, discussions about natural refrigerants are part of a larger context, one that recognizes the ongoing transition from legacy refrigerants to sustainable alternatives. Here, natural refrigerants are among the most readily available, viable options, because they offer very low global warming potential (GWP) and no ozone depletion potential (ODP). But with relatively low adoption in U.S. supermarkets, there is still a fair amount of uncertainty among operators considering a move to natural refrigerant systems.

Industry initiatives like the GreenChill program are helping to promote broader use of natural refrigerants. Over the last decade, Emerson has been a leader in the development of natural refrigerant-ready components and systems. That’s why we’re pleased to announce a free GreenChill webinar that will feature two of Emerson’s experts on this topic, Andre Patenaude and John Wallace. Attendees will learn:

  • Characteristics and caveats of using CO2 (R-744), propane (R-290) and ammonia (R-717)
  • Market trends driving the use of natural refrigerants, such as: evolving store formats, corporate sustainability objectives and the dynamic regulatory climate
  • Examples of successful natural refrigerant system installations and trials taking place
  • Details about common natural refrigerant architectures and innovations

Backed by innovations from leading equipment manufacturers, regional governance incentives and federal sustainability programs, the transition to natural refrigerants is more viable today than ever before. We hope you’ll make plans to join Andre and John on Tuesday, July 30 at 2 p.m. EDT / 11 a.m. PDT for this informative free GreenChill webinar.

How to register and attend

To register for this informative free event, please mark your calendar now and then follow these steps on the day of the webinar:

  1. Visit the webinar access page: Making the Transition to an Effective Natural Refrigerant Architecture
  2. If you get a Window Security screen, click “OK”
  3. Select “Enter as a Guest”
  4. Enter your name
  5. Click “Enter Room”
  6. Click “OK”

Smaller Supermarket Formats Dictate Fresh Refrigeration Approaches

JohnWallace_Blog_Image John Wallace | Director of Innovation, Retail Solutions

Emerson Commercial & Residential Solutions

Meeting the demands of emergent small-format supermarkets requires a new approach to — or adaption of existing — refrigeration architectures. This blog is based on a recent article that discusses available options. Read the full article here.

One of the biggest trends shaping the food retail industry is the shrinking store footprint. Instead of building large mega centers that once dominated the landscape, today’s retailers are opting to extend their brands into smaller stores, typically in densely populated areas. The small-format trend is part of a larger evolution — one that emphasizes high-quality, fresh, perishable offerings while appealing to consumer desire for more convenience.

Food retailers that are embracing these changes must also evaluate how their approaches to refrigeration architectures and controls will also need to adapt. Fortunately, there is no shortage of available options to help operators make this transition.

Scale down for “centralized” familiarity
A traditional big-box supermarket has more than 100 cases (a mix of medium- and low-temperature cases) supported by centralized refrigeration racks and controls designed to optimize large systems of this type. If you shrink these systems down for smaller formats with less merchandise, it stands to reason that you may not need as many racks. With stores shrinking from more than 100,000 to less than 20,000 square feet, they simply won’t need the same refrigeration horsepower.

In many cases, operators may still want to use centralized architectures for both medium- and low-temperature cases, but appropriately scaled down to suit the small format. Often, we’re able to design a system with one rack to manage medium- and low-temperature needs. Since it’s a much smaller centralized system to support fewer case lineups, it has much shorter refrigeration lines running out to the cases.

From a system controls standpoint, this smaller centralized architecture isn’t drastically different, so retailers can achieve relatively the same look and feel in both large and small store formats — while also providing the flexibility to scale across the full spectrum of store sizes.

Explore “distributed” efficiencies

While distributed refrigeration systems have been preferred in large supermarkets in Europe and other global regions, they are also well-suited for the small-format emergence in the U.S. Distributed architectures come in different formats and offer a cost-effective refrigeration strategy for smaller stores. Preferred distributed architectures include:

  • “Self-contained” cases (i.e., a completely integrated refrigeration system within the case); also provide spot-merchandizing flexibility
  • Modular refrigeration systems capable of supporting small lines of cases sharing similar characteristics

Distributed architectures also have a greater impact on the way controls are set up and utilized. In a distributed scenario, electronic controllers are installed at the refrigeration cases. Additional sensors are typically required to capture data, allow for better control, and support remote troubleshooting activities.

Standardize your footprint

When adding smaller-format stores to an enterprise network, it may not be in your best interest to introduce a completely new refrigeration and controls platform. For retailers with multi-site networks of large- and small-format stores, it’s especially important to select refrigeration architectures and control platforms that provide a standardized view.

When evaluating refrigeration options, look for platforms that support the evolution of internet of things (IoT) in refrigeration and facility management. These systems represent the next generation of operational efficiencies by offering cloud connectivity, predictive maintenance and advanced multi-site management software.

 

Supermarket Upgrades That Impact Energy Efficiency and Cost Savings

DarrenCooper Darren Cooper | President

Renteknik Group

At the E360 Forum in Houston last fall, Nik Rasskazovskiy, director of business development for ClearFlow Energy Finance, and I discussed the role of energy services companies (ESCOs) in helping grocery operators achieve and sustain long-term energy savings with end-to-end solutions. We shared our insights and experiences, as well as best practices and real-world case studies. Read more below, then view the full E360 Forum presentation.

According to Progressive Grocer Magazine, food retail is an almost $700 billion industry. Operating on razor-thin margins (generally a little more than 1 percent and only seeming to get slimmer every year), the industry is always on the lookout for new ways to cut costs and boost profitability.

Already making a considerable positive impact on the bottom line in other industries, ESCOs can offer grocery operators a new opportunity to reduce their energy spend — and increase profits.

Reducing energy spend is already a key objective for supermarket operators. ESCOs offer a systematic way to implement sustainable, long-term efficiency plans across their fleet with minimal risk or initial out-of-pocket expense.

How does it work?

ESCOs are in the business of developing, designing, funding and ultimately building turnkey solutions that save energy, reduce energy costs, and decrease operations and maintenance costs at their customers’ facilities.

ESCOs actually guarantee their clients a specific level of energy cost savings from the proposed project. They are subsequently compensated via the actual performance of the project, earning a percentage of the overall energy savings dollars for an agreed upon length of time. At the end of the term, the client keeps the savings for perpetuity.

In the presentation, I said, “The opportunities are real and the savings are real. We’re not doing anything that is really groundbreaking. This is not new technology. This is proven technology that you can actually utilize and implement in your systems. The ESCO part means that there’s no upfront cash necessary. We’re now in a position to provide this as a turnkey solution. We can work with your preferred equipment supplier and your preferred contractor, without needing any money, so you’re cash flow positive from day one.” And I meant every word of it.

The first step in your journey to energy efficiency: establishing a baseline

To identify savings opportunities, you must first fully understand your current energy consumption. Fortunately, today’s device-level power monitoring technologies offer real-time insights into your control systems and can help create “power profiles” by tracking usage across a wide range of temperatures and conditions.

Beginning from that baseline, the ESCO team works with food retailers to conduct comprehensive building and systems audits to identify opportunities for sustainable, long-term energy efficiency upgrades. This can take the form of refrigeration upgrades, variable frequency drives (VFDs), new cases or case controls, HVAC and demand control ventilation, and even renewable technologies if they make sense.

A proven process that’s yielded positive results, the ESCO methodology is sound and straightforward:

  • Building system audit completed — opportunities identified, target savings established
  • Client and ESCO enter into guaranteed, performance-based energy savings performance contract
  • ESCO secures financing
  • Project is built and commissioned
  • Ongoing monitoring and verification ensure that target efficiency savings are being met
  • Lender is repaid from savings
  • At the end of the term, the client keeps all savings

“It’s really a win-win situation,” noted Rasskazovskiy, who’s successfully navigated the financial end of projects across multiple industries. “Once the ESCO organizes everything, implements the project and the savings start trickling in, there’s a management process that verifies that the actual savings have been achieved. Those savings are shared between the end customer and the ESCO to pay out all the services costs, including financing. After the term of the contract is done, the customer is left with the same equipment and gets to enjoy 100 percent of the savings going forward.”

To learn more about ESCOs and the retail food industry, including real-world savings examples, watch the video here.

 

Beyond Saving: What’s Next in Supermarket Power Management?

JamesJackson_Blog_Image James Jackson | Business Development Manager
Emerson Commercial & Residential Solutions

Last fall, a gathering of food retailers, industry professionals and energy experts converged in Houston for our latest E360 Forum. This daylong event was packed with the latest news, views and best practices on hot-button industry issues: regulations, emerging technologies and more.

Matt Smith, project manager for San Diego Gas & Electric’s Emerging Technologies Group, and I explored fresh ideas on what the future holds for supermarket power management. What follows are just a few of our observations.

Future of lighting rebates dim

Utility incentive programs for food retailers, in all markets, are changing. Lighting upgrades and retrofits fueled by rebate incentives were once low-hanging fruit for commercial and industrial consumers alike. However, laborious rebate application processes have contributed to waning interest and participation — especially among food retailers. Policy and regulations have also had an impact. As CFL and LED technologies become standard, rebates are no longer seen as necessary to incentivize adoption and won’t help utilities reach their energy-savings targets. Now energy providers are looking for other more innovative and targeted ways to incentivize efficiency.

Collaboration key to more customer-centric incentives

Admittedly, supermarkets are an underserved market for utility companies. There are simply not a lot of programs designed with the distinct needs of grocery retailers in mind. However, Matt thinks this is changing.

“We’re moving toward a more vertical approach on how we run programs in the sense that we’re serving a customer segment rather than a [category] like refrigeration … That will lead to programs that are better suited for specific customer segments like supermarkets or convenience stores.”

Matt went on to say that utilities want to hear from food retailers. They welcome the opportunities to connect and collaborate — either directly or virtually. Many offer cooperative bodies, online forums and other ways to engage. In California, utilities and other energy professionals have created the Emerging Technologies Coordinating Council (www.etcc-ca.com) as way to collaborate, develop and facilitate new and emerging technologies. Other regions offer similar resources and channels.

Pay-for-performance programs offer opportunities for efficiency and innovation

Pay-for-performance programs are another relatively recent energy-efficiency trend — one that doesn’t rely on rebates or other incentive-based equipment purchases. It allows participants to identify various energy-saving measures. Payments are made over time and are based on actual energy savings measured at the meter.

The beauty of pay-for-performance programs is that they can offer an integrated, more holistic approach to energy efficiency. Savings can come from building retrofits and equipment upgrades as well as from behavioral or operational and maintenance activities. These programs also shift the responsibility for energy savings from the utilities to energy-efficiency project implementers — and can be real incubators for innovation, efficiency and new technologies. Less prescriptive and more proactive, they offer greater opportunity for collaboration and invention.

Power markets and effective demand management

Many utilities are incentivizing commercial and industrial customers to participate in demand management/demand response programs. These are developed to cut electric consumption during peak times of the day when electricity is in high demand. Effective demand management rewards customers who can conserve when the grid is taxed the most. While a proven practice in other industries and abroad, these programs are not commonly employed among food retailers in the U.S., even though the opportunities and technologies are available.

The high usage of electricity by supermarkets makes it very attractive to participate in these programs. However, reliability and flexibility in a supermarket’s HVACR and energy requirements are absolutely essential for success. Technologies like today’s smart refrigeration systems and thermal storage are ways to optimize thermal potential by shifting electricity usage at expensive times to lower-rate periods.

More grocery retailers of today are looking hard at current HVACR systems and exploring strategies and technologies to shift energy consumption without compromising food safety. We’re excited about the possibilities.

As I shared, “Demand management is becoming a really big deal using supermarkets. I use the term ‘virtual power plant’ pretty easily in this conversation. If you’ve got a flexible store and can provide thermal storage, you could actually use that store as a virtual asset for the utility. [It creates] a kind of push and pull with the power demand … All this stuff is extremely exciting, especially in this segment or business.”

Demand management programs and today’s power markets represent a real opportunity to generate revenue by using thermal capacity, transforming your energy-eating equipment into an energy asset.

To learn more about any of these programs and the emerging technologies that are driving them, watch the full E360 Forum presentation.

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