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Saving Energy and Reducing Costs

Improving the use of energy in buildings. Saving Energy and Reducing Costs. Malcolm Hanna Technical Director, National Energy Foundation. Contents. National Energy Foundation Energy efficiency drivers Energy use in kitchens and restaurants The Opportunities A plan for action.

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Saving Energy and Reducing Costs

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  1. Improving the use of energy in buildings Saving Energy and Reducing Costs Malcolm Hanna Technical Director, National Energy Foundation

  2. Contents • National Energy Foundation • Energy efficiency drivers • Energy use in kitchens and restaurants • The Opportunities • A plan for action

  3. National Energy Foundation (NEF) The National Energy Foundation is an independent charity that has been at the forefront of improving the use of energy in buildingssince 1988. We aim to give people, organisations and government the knowledge, support and inspiration they need to understand and improve the use of energy in buildings.

  4. Energy Efficiency Drivers Stakeholder, regulatory and cost pressures - risks and opportunities Opportunity Why Energy Efficiency? Regulation Reputation Cost

  5. Energy costs DECC retail energy prices 2001 – 2025 (Non domestic – central estimate) 50% 20% 120% 65% Gas p/kWh Electricity p/kWh Reduce risks around future energy cost and supply uncertainty.

  6. Emerging Legislation • Energy Act 2011 - 2018 unlawful to let poor performers (EPC F&G) • Energy Efficiency Directive 2012 – audits 2015 (ESOS) • Building Regulations Part L – on-going tightening • CRC (review in 2016) • Zero carbon new buildings landscape 2019 Reducing risks around compliance with emerging legislation

  7. Reputation and Opportunity • Demonstration of Corporate Responsibility • Exemplars to project brand and meet stakeholders and customer expectations • Competitive advantage and differentiation • Recruiting and retaining staff by demonstrating corporate responsibility.

  8. Energy use in kitchens and restaurants • Hotels and catering spend around £400million per year on energy • Energy can be highest cost after labour • Every £ saved on energy increases profit • In some kitchens as little as 40% of the energy used goes into the preparation and storage of food, most waste heat

  9. Energy use in kitchens and restaurants Catering energy use by end use (US) Source – Carbon Trust

  10. Opportunities – size of the prize • Estimated that good housekeeping (mainly no capital cost) can provide savings of up to 20% • 20% energy saving for many businesses is equivalent to 5% increase in sales • Key intervention opportunities • Operation • Maintenance • Procurement • Design – new build and refurbishment

  11. Opportunities - Cooking Equipment

  12. Opportunities - Cooking Equipment Embed energy tips in work guides Only switch on as many decks as you will need Switch on oven no earlier than 45 minutes before trading starts Additional note: Switch oven off once last order is complete Switch off or turn down one or more decks when you can

  13. Opportunities – Space heating Source – Carbon Trust

  14. Opportunities – Water heating Source – Carbon Trust

  15. Opportunities – Water heating Don’t switch on until tray is full

  16. Opportunities - refrigeration

  17. Opportunities – Ventilation and cooling Source – Carbon Trust

  18. Opportunities - Lighting

  19. Procurement • Key intervention opportunity • Wide range of performances • Consider lifecycle or running costs – energy and maintenance • Suppliers should be able to provide running costs • Sources of help – ECA Technology List, Energy Star http://www.energystar.gov/certified-products/detail/commercial_kitchen_package?fuseaction=find_a_product.showproductgroup&pgw_code=CKP

  20. Procurement http://www.energystar.gov/certified-products

  21. A Plan For Action Senior support, highlight importance Define responsibility – Champion (and team) Gather and review energy data – accurate, ongoing and visible Identify main energy users (walk-round) and opportunities - quantify if possible and get help if needed Set the priorities and targets Implement prioritised plan – tasks, individuals, deadlines Regularly review and report progress

  22. A Plan For Action – Tools & Techniques Restaurant chain using daily / weekly energy profiles Carbon Trust – CTV066 – Food Preparation and Catering Carbon Trust - CTL172

  23. A Plan For Action – Tools & Techniques Start up, close down and handover procedures

  24. Publications and links • Carbon Trust – CTV066 – Food Preparation and Catering • Energy Star – Guide for Restaurants – Putting energy into profit (US) • Carbon Trust - CTL172 – How to conduct a walk-round energy survey • Carbon Trust – CTV058 - Hospitality – Saving Energy without compromising service • http://www.hmrc.gov.uk/capital-allowances/fya/energy.htm • Energy Star - http://www.energystar.gov/certified-products

  25. Thank you Malcolm Hanna Technical Director The National Energy Foundation Email:    Malcolm.hanna@NEF.org.uk

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