County of San Diego Department of Environmental Health · Energy Efficient Equipment Sustainability...

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What is a Green Business?A Green Business is in compliance with environmental regulations and takes voluntary steps beyond compliance in the areas of:

• PollutionPrevention • EnergyConservation

• WaterConservation • SolidWasteReduction

• SustainableFoodSources

Why be Green?

$ Improves systems and equipment performance

$ Attracts environmentally conscious customers

$ Provides a safer working environment

$ Reduces waste and hauling fees

$ Saves money and operating costs





Why be Green?










Why be Green?






Acknowledgment: This material is based upon work supported by the Department of Energy under EECBG Award Number DE – EE0000902

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General Energy Saving Tips and SuggestionsR Use electricity, gas, water and trash bills to track usage

and conservation efforts

R Conduct audits and assessments to evaluate efficiency

R UseStart-UpandShut-Downschedulestoensure maximum energy efficiency

Employee and Customer Awareness and Incentives: R UsetheGreenBusinessChecklisttoprovideon-going

staff training

R Provideincentivestoencourageemployeesupport and participation

• DiscussGreenBusinessandEnergyEfficiencyin staff meetings• ProvideGreenBusinessreferencematerialsforemployees• IncludeGreenBusinessinformationinnewsletters and bulletins• DiscussGreenBusinesseffortsinperformanceappraisals• IncludeGreenBusinessStrategiesinjobdescriptions• NominateaGreenEmployeeoftheMonth• ProvideGreenBusinessorientationand ongoing training

R Informyourcustomersabouttheenvironmentalactions you are taking:

• SharethestepsyouaretakingtobeaGreenBusiness with your customers• Postsignstohighlightgreenactivitiessuchasrecycling or lighting efficiency upgrades• Use“TableTentCards”toidentifyeffortsandencourage conservation by consumers

Savings Tips& Suggestions


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Genera

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uUse an energy management system to control lighting, kitchen exhaust, refrigeration and HVAC.

vDuringslowerperiods,groupcustomerssothatlightsandheating/cooling can be turned off in unoccupied areas.

wInstituteapolicythatallelectronicdevicesandlightingbeturnedoffinnon-occupiedrooms.

xUse weather stripping to close air gaps around doors and windows.

yInstalltanklessoron-demandwaterheatersandsethotwaterheatersto120-130ºF.

zReducedishwasherhotwatertemperaturetolowest temperature allowed by health regulations and consistent with the type of sanitizing system you are using.

{Insulateallmajorhotwaterpipes.

|Checkpilotlightsforproperadjustment.

}Use solar energy sources and equipment including solar water heaters where available.

~ShutdownthecomputerandPOSsystemwhenyou leave at night.

Observations/Comments/Notes:

Be Energy Wise!

HelpfulWebsites:R SanDiegoGas&Electric:www.sdge.com/business

R CaliforniaCenterforSustainableEnergy:www.energycenter.org

R CaliforniaEfficiencyProgram:www.fypower.org/com

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Energy Efficient Equipment

uInstituteastart-upandshut-downscheduleformajorcooking appliances, exhaust hoods, and smaller appliances such as coffee machines, holding cabinets, steam tables, plate and food warmers, heat lamps and conveyor toasters.

vSelectelectricalequipmentwithenergysavingfeatures.LookfortheEnergyStar® label.

wKeep equipment clean and in good repair.

xUseanapprovedwater-conservingdishwashertosavebothheating and water costs.

yTurn off exhaust hoods and hood lights when appliances below them are off (These must be on when appliances are on).

zTurnoffback-upfryers,andturnovens,heatlampsandtoasters down or off during periods of low customer traffic.

{Usecookingequipmenttofullcapacity.Fullyloaded equipment utilizes energy more efficiently.

|Donotoverloadfryerbasketsbeyondthemanufacturer’srecommended capacity.

}Align oven and steamer doors and replace missing gaskets.

~Drainandflushhotwatertankstothesanitarysewerevery6 months to prevent scale build up and deposits.

Be an Energy Star®!


R USEPAEnergyStarProgram:www.energystar.gov

R FoodServiceTechnologyCenter:www.fishnick.com

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Heating, Ventilation and Air Conditioning (HVAC)

uPerformregularlyscheduledmaintenanceonyourHVACsystem. Clean permanent filters with mild detergents every three months. Keep condenser coils free of dust and lint.

vInstallaprogrammablethermostattocontrolheating and air conditioning.

wSetthermostatto78ºFforcooling,68ºFforheating,andusethethermostat’snightsetback.

xCheck entire HVAC system each year for coolant and air leaks, clogs, and obstructions of air intake and vents.

yTurnroom-coolingunitsoffwhentheweatheriscooler ifnotpartofmake-upairforhoods.

zPushappliancesagainstthewallunderventilationhood.

{Installoccupancysensorsorturnoffrestroomexhaustfans during unoccupied hours.

|Installceilingfans.

}Add side panels to ventilation hood.

~Installheat/energyrecoveryequipmentonrefrigerationand HVAC.

Beat the Heat!


R FoodServiceTechnologyCenter:www.fishnick.com/ventilation

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Refrigeration

uSetrefrigeratortemperaturebetween38°Fand41°Fandfreezerbetween10°Fand20°F.

vReplacewornordamageddoorgasketstoensureatight,leak-proofseal.

wAlign refrigerator doors to ensure they close properly.

xUseautomaticdoorclosersoropendoorbuzzersonwalk-inrefrigerator and freezer doors.

yInstallplasticstripcurtainsonwalk-inrefrigeratorandfreezer doors, replaced damaged and missing strips.

zKeep refrigerator, freezer and ice machine condenser coils freeofexcessivefrost,dustandlinttoensureproperairflow.

{Straightendamagedcondenserfinsandremoveobjectsthatblockairtothecoils.Performanddocumentcoilmaintenance at least four times a year.

|UseNSFapprovedwireoropenshelvingtoallowforgoodairflowwithinrefrigerationunit.Donotoverfillrefrigerators.

}Ensurethatrefrigerationdefrostcyclesarenotscheduledto run during peak energy use periods (noon to 6 pm). Defrostcyclesshouldbenomorethan15minutes,andnomore than four times daily.

~Insulaterefrigerationcoldsuctionlines.


Keep it Cool!



R FoodServiceTechnologyCenter:www.fishnick.com

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Energy Efficient Lighting

uTurn-offlightsorremoveunnecessarylamps(de-lamp)anddisconnect their ballasts.

vInstallEnergyStar®compactfluorescentlamps,LED’sor induction lighting in place of incandescent or halogen bulbs.

wInstalloccupancysensorsforlightinginlowoccupancyareas includingrestrooms,storeroomsandwalk-inrefrigerator or freezers.

xClean lighting fixtures and lamps so that they are as bright as possible.

yReplaceagingfluorescentlighttubesformaximumlightoutput.

zUpgradeexistingT12fluorescentlampsandmagneticballastswithT-8lampswithelectronicballasts,T-5’sorinductionlightingfor warehouses.

{Installdimmableballaststodimlightswhendaylightisavailable.

|RetrofitexitsignswithLEDsorfluorescentbulbs.

}Installskylightstoallownaturallightindiningareas.

~Checkandadjustlightingcontroldevicessuchastimeclocks and photocells.


Bright Ideas for Lighting Efficiency!

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R California Lighting Technology Center: www.cltc.ucdavis.edu


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Be Water Wise!

Water Conservation

uRegularlycheckfor,andrepairallwaterleaksinyourfacility.

vServewatertocustomersonlyuponrequest.

wPlanaheadandthawfrozenfoodsintherefrigeratorratherthanunder running water.

xUsedrysurfacecleaningmethodsforflooringandoutdoors (vacuuming or sweeping), followed by damp mopping or wiping where appropriate.

yOnlyrundishwasherswhenfullyloaded.

zInstallwaterconservingbatchdishwashersystems(Rebates available in some areas).

{Installhigh-pressure,lowflowspraynozzleforpre-washingdishes.

|Installapprovedlowflowaeratorsforkitchenandlavatorysinkfaucets.

}Installultralowflowtoilets.Provideadditionalurinalsinmen’srestrooms and reduce the number of toilets (Rebates or vouchers

available in some areas).

~Replaceboilerbasedsteamerswithmorewaterandenergyefficientmodels.Replacingoldsteamerscanreducebothwaterandenergyexpenses.


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HelpfulWebsites:R SanDiegoCountyWaterAuthority:www.sdcwa.org

R CaliforniaDept.ofWaterResources:www.water.ca.gov/wateruseefficiency


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Reduce, Reuse, Recycle

Solid Waste Reduction

uBuyshelf-stablefoodsuppliesinbulktominimizepackagingwaste.

vBuy products in returnable, reusable or recyclable containers. Requireproducetobedeliveredincorrugatedcardboardboxes(notwaxed).Requestthemifnotoffered.

wStoreandrotatesuppliestominimizelossthroughspoilageanddamage:FirstIn/FirstOut(FIFOprinciple).

xEliminatepaperplacematsandpapertrayliners;traysaresanitizedaftereachuse.Switchtoreusablecoastersinsteadofnapkinsorpaper coasters for drinks.

yMinimizeextrapackaging(double-wrapping, double–bagging) when preparingtake-outfoodorders.Userecyclablepaperboardandplastictake-outcontainers(#1and#2,not#6and#7).

zUse paper or biodegradable/compostable products rather than plasticsandStyrofoam.

{Collectfoodwasteandfood-contaminatedpaperproductsfor composting where service is available.

|Replacedisposabledishesandsilverwarewithwashable,reusableflatwareifapprovedwashingfacilitiesareavailable.

}Recycleglass,plastic,aluminum,metal,newspaper,mixedpapers(junkmail),cardboardandwood.

~Donatenon-perishableexcessfoodtosheltersorfoodbanks (covered under Good Samaritan law).


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HelpfulWebsite:R CaliforniaDept.ofResourcesRecyclingandRecovery(CalRecycle):

www.calrecycle.ca.gov/reducewaste/business


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Reduce Waste & Use Safer Alternatives!

Pollution Prevention

uUseIntegratedPestManagement(IMP)methodstoreduceoreliminate the use of chemical pesticides. Correct problems that attract and harbor pests with proper food and garbage storage and landscaping.

vPurchaseoneconcentratedmultipurposecleanerandportionintolabeled,reusabledispensingbottles,ratherthanmultiplespecial-purpose cleaners.

wEliminateaerosolcleanersandroomfresheners.

xUsedryclean-upmethodsforsidewalks,parkinglots,floormatsanddumpsters to avoid contaminating storm drains and wasting water: sweep or vacuum before damp mopping or wiping.

yScrapegreasefromtrays,grills&pansintothewastegreasecantominimize kitchen grease going down sewer drains.

zDonateusedoilandgreasetolocalBio-fuelmanufacturers.

{Postsigns,andkeepdumpsterlidsclosedtopreventstormwaterpollution.

|Useunbleached,chlorine-free,recycledpaperproductssuchasnapkins, paper towels, toilet paper and copy paper.

}Replacestandardfluorescentlightswithlowmercuryfluorescentlights. Look for tubes with green end caps.

~Properlyrecyclespentfluorescenttubesandbulbs.


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HelpfulWebsites:R WesternSustainability&PollutionPreventionNetwork:www.wsppn.org/resources

R ProjectCleanWaterBMPToolbox:www.projectcleanwater.org


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Think Global, Buy Local!

Sustainability

uBuy certified organic locally grown produce.

vSupportlocalfarmersbyshoppingatFarmersMarkets.

wShareinthelocalharvestbyjoiningalocalCSA–Community SupportedAgriculture.

xEatseasonal:Buylocallygrownfruitsandvegetableswhentheyarein season to reduce the environmental impact of shipping foods 1000s of miles away.

ySupportfairandsustainablefarmingmethodsbybuyingproductsthatareFairTradecertified.

zSupportenvironmentallyresponsiblefishingpracticesbychoosingocean-friendlyseafood.

{Compostorrecyclepre-consumervegetable/fruit/landscape trimmingsifservicesareavailable.Collectfoodwasteandfood-con-taminated paper products for composting where service is available.

|Reduceyourcarbonfootprintbyprovidingin-housefilteredandsparkling water rather than bottled water.

}Use alternative fuel vehicles for restaurant business and deliveries.

~Providecustomerincentivesforbringingtheirowncoffeecups.


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HelpfulWebsites:R WesternSustainability&PollutionPreventionNetwork:www.wsppn.org/resources

R Food&Sustainability:http://enviro.berkeley.edu/foodsustainability

R SeafoodWatch:www.montereybayaquarium.org/cr/seafoodwatch.aspx

R CarbonFootprintCalculator:http://coolclimate.berkeley.edu/tools


Checklist Notes:


Disclaimer: This document was prepared as part of work sponsored by an agency of the United States Government. Neither the United States Government nor any agency thereof, nor any of their employees, makes any warranty, express or implied, or assumes any legal liability or responsibility for the accuracy, completeness, or usefulness of any information, apparatus, product, or process disclosed, or represents that its use would not infringe privately owned rights. Reference herein to any specific commercial product, process, or service by trade name, trademark, manufacturer, or otherwise does not necessarily con- stitute or imply its endorsement, recommendation, or favoring by the United States Government or any agency thereof. The views and opinions of authors expressed herein do not necessarily state or reflect those of the United States Government or any agency thereof.

County of San Diego Department of Environmental Health · Energy Efficient Equipment Sustainability...

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