Several global corporations have joined a World Resources Institute project that is developing a new database and mapping tools to help companies manage their water resources and reduce risk.

The Aqueduct project — which so far has enlisted companies such as Coca-Cola, General Electric, and Dow Chemical — will use hydrological modeling and a wide range of data to identify water supplies globally, track water use trends, and provide insights into regions facing potential risks, including physical, regulatory and socioeconomic factors.

So far, the project has developed a water risk atlas that calculates risks associated with the Yellow River Basin in northern China.

Later this year, the project will release similar mapping tools for other high-priority river basins, including the Colorado River in the U.S., the Murray Darling River in Australia, the Orange-Sequ River in Africa, and China’s Yangtze River.

In addition to helping heavily water-dependent companies identify potential supply problems, the tool is expected to assist water and wastewater solutions companies in identifying regions and clients in need of risk mitigation.

Article appearing courtesy Yale Environment 360.

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As restaurateurs struggle to keep their business afloat with fewer customers, some are turning to greening as a way to stand out from competitors, from serving local foods to making deliveries in hybrid electric vehicles. When greening includes energy-saving strategies, the benefits can increase profits in addition to helping the environment.

By implementing simple energy and water use changes, many restaurants can expect a couple of thousand dollars a year or more in savings, according to Richard Young, senior engineer and director of education at the Food Service Technology Center in San Ramon, Calif. He admits the recommendations are basic, however, his experience is that about 90 percent of the restaurants he visits during energy audits fail to put one or more of these fundamental practices to work.

Young outlined a process to “find and fix your energy leaks” during a workshop on maintaining efficient restaurants at the California Center for Sustainable Energy in San Diego. He focused on low-hanging fruit that can be picked from lighting, refrigeration, HVAC, water use and food preparation – fixes that commonly qualify for rebates from state and federal governments and local utility programs.

Light for Less

The place to start is the back of the restaurant, where all incandescent lights can be replaced with CFLs for immediate cost savings. Specially made, durable CFLs are available that stand up to harsh conditions in walk-in refrigerators. Check the overhead fluorescent lighting for the old-style, fat T-12 lamps. It’s cheaper to replace T-12 lamps and magnetic ballasts with energy-saving T-8 lamps and electric ballasts that save energy and produce better light.

Even though the front of a restaurant has specific lighting design considerations, there are savings. Install CFL flood lamps for illuminating menu boards and aluminum reflector CFL PAR lamps for general track lighting fixtures. Even better, though more expensive, are long-lasting LED flood lamps. Using dimmers where possible will add savings.

Keep It Cool

Making refrigeration units more energy efficient is about keeping seals tight and setting proper temperatures. Inspect and replace worn gaskets on ice machines, under-counter coolers, refrigerators and walk-ins. Ensure that doors align and that automatic closers pull firmly shut. Properly installed strip curtains or plastic swing doors for walk-in units will reduce compressor run times and could save $125 to $200 annually in energy use.

If you see ice buildup, you have a problem. However, many refrigeration units defrost too often. Set the defrost clock to the minimum time needed and to run during non-peak energy use periods. One restaurant that was defrosting their freezer four times a day for 70 minutes per cycle reduced their defrost times to 15 minutes and saved $800 per year. Clean evaporator and condenser coils will save too.

Move the Air

Achieving optimal energy savings for HVAC requires professional service, but savings will be worth it. A tune-up will maximize removal of smoke and heat while reducing fan and AC energy consumption. Before the HVAC pro arrives, visually inspect duct work, fan belts, water lines and pumps – a quick repair can produce significant savings. Consider a newer model motor or fan to achieve greater energy reduction. In larger kitchens, a demand control system can be installed to slow exhaust fans down when cooking activities are reduced.

Improving the effectiveness of the kitchen exhaust hood is crucial. Push appliances against the back wall to close the gap. If gas lines or other fittings prohibit closing the gap, install a metal plate to block off the space and keep air moving upward. Adding side panels to the exhaust hood also optimizes its performance.

Watch the Water

Most water used in restaurants is hot, so reducing costs means using less and controlling heat loss. Instant savings result from installing low-flow hand sink aerators (0.5 gpm or gallons per minute) and pre-rinse spray valves (1.6 gpm or less). Replacing an older 4.5 gpm spray valve will save about $1,000 a year. Simply turning down the flow in dip wells (used to soak utensils between uses) can save another $1,000. Fixing leaks, of course, lowers water costs.

Tankless and high-efficiency hot water heaters cost more, but offer great long-term savings. Regardless of hot water system type, insulating all accessible hot water lines, maintaining proper tank temperatures (typically 140 degrees F.) and using a timer to turn off the re-circulating pump at night will improve efficiency.

Cook for Less

Like cooling, cooking demands regulated temperatures and well-sealed spaces. Regularly calibrate temperature controls and check gaskets and filters on ovens, steam tables, hot boxes and other appliances. Reduce preheating and maintain precise start up and shut down schedules. The rule is to shut off when possible – one restaurant saved $2,250 annually by turning off six heat lamps for three hours a day. Big savings come from buying energy-efficient equipment that qualify for ENERGY STAR and utility rebates.

Where to Start

Young recommends tracking the use of electricity, natural gas and water to discover baseline use and monitor ongoing consumption. Then as fixes are made, they can be noted and analyzed as part of an overall business strategy to increase profits with energy savings.

For more information:

Commercial Kitchen Package for Businesses and Operators, ENERGY STAR fact sheet

Boosting Restaurant Profits with Energy Efficiency, Flex Your Power booklet

Energy Tips, Food Service Technology Center

Conserve: Solutions for Sustainability, National Restaurant Association

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Just when you think all human activities are making the environment worse, news comes that our efforts to improve efficiency and reduce environmental impacts (0ur environmental footprint) are doing some good. According to a new U.S. Geological Survey report, the U.S. is using less water now than during the peak years of 1975 and 1980, despite a 30 percent population increase during the same time period.

The report shows that in 2005 Americans used 410 billion gallons per day, slightly less than in 2000. The declines are attributed to the increased use of more efficient irrigation systems and alternative technologies at power plants. Water withdrawals for public supply have increased steadily since 1950 — when USGS began the series of five-year trend reports — along with the population that depends on these supplies.

Nearly half (49 percent) of the 410 billion gallons per day used by Americans was for producing electricity at thermoelectric power plants. Irrigation accounted for 31 percent and public supply 11 percent of the total. The remaining 9 percent of the water was for self-supplied industrial, livestock, aquaculture, mining and rural domestic uses.

“Because electricity generation and irrigation together accounted for a massive 80 percent of our water use in 2005, the improvements in efficiency and technology give us hope for the future,” Castle said.

The report also underscores the importance of recognizing the limits of the drinking water supplies on which our growing population depends. While public-supply withdrawals have continued to increase overall, per capita use has decreased in many States during recent decades.

The largest uses of fresh surface water were for power generation and irrigation, and the states with the largest fresh surface-water uses were California, Texas, Idaho and Illinois. The largest use of fresh groundwater was irrigation, and the states with the largest fresh groundwater uses were California, Texas, Nebraska and Arkansas.

The average amount of water withdrawn to produce a kilowatt-hour of electricity in the United States has decreased steadily from 1950 to 2005. This change is attributable to an increase in the number of power plants that use alternatives to once-through cooling.

The full report is available here.

Article by Roger Greenway appearing courtesy of ENN

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