In February 2006, NORPAC Foods, Inc. committed to Continuous Energy Improvement (CEI), a strategic energy management program pioneered by the Northwest Energy Efficiency Alliance (NEEA). A team of NORPAC executives representing operations, engineering, and finance decided to implement NEEA’s CEI system at the company’s Brooks plant in Salem, Oregon. One year later, having documented the tangible advantages of managing energy, NORPAC began rolling out NEEA’s CEI system at its other five plants. The rest is history: proven—and significant—dollar savings as a direct result of strategic energy management.
West Paw Design manufactures pet products sustainably made in the USA. Using recycled, organic and recyclable materials in many of its products, West Paw Design also continually incorporates eco-friendly strategies into its manufacturing process. Over the past 15 years, the Bozeman, Montana-based company has gained a strong and loyal following by offering products that are pet, people, and planet-friendly.
The CEE Industrial Strategic Energy Management Program Summary collects information about the design, delivery, and results of fourteen industrial strategic management (SEM) programs across the US and Canada. The purpose of this document is to educate key stakeholders regrading industrial SEM program approaches and impacts and to inform program regulation, evaluation, and design. All of the programs described in this Program Summary are voluntary, ratepayer funded programs offered to industrial businesses.
With 46 buildings to manage and a constrained budget, City of Portland Facilities Services is spread thin. That’s exactly what prompted Wendy Gibson, sustainable operations and maintenance manager, to participate in Strategic Energy Management with Energy Trust. “Over the last few years, we have experienced significant budget cuts,” said Gibson.
Oregon Convention Center implemented capital energy-efficiency projects for several years before jumping into Strategic Energy Management with Energy Trust. They had slashed an estimated $331,447 from annual energy costs by upgrading to energy-efficient foodservice equipment and building controls. Shortly before participating in the initiative, the convention center also made several lighting improvements—replacing its 400-watt metal halide bulbs with 200-watt induction lighting and swapping hundreds of 250-watt quartz downlights for 14.6-watt LEDs.
An increasing number of electrical utilities recognize the dynamic results Strategic Energy Management (SEM) offers industrial facilities looking to achieve deep and persistent energy savings. Utility efficiency programs are also discovering how big an impact relationships forged with stakeholders have on driving energy and cost savings.
NORPAC Foods is a 240 member cooperative and leading food processor, packaging fruits, vegetables, soups, and pastas in plants located throughout the Northwest region. In 2006, they committed to Continuous Energy Improvement (CEI), a strategic energy management program offered by Northwest Energy Efficiency Alliance (NEEA) on behalf of the region’s utilities.
Since 2009, Medford School District has been working to reduce energy operating costs in its 19 buildings. The district has taken advantage of Energy Trust of Oregon services and cash incentives to renovate or construct six schools to standards exceeding Oregon Energy Code and has upgraded lighting to efficient LED technology in three buildings. Those investments are saving the district an estimated $71,000 in annual energy costs.
As an energy efficiency program design, SEM is still new—the earliest adopters in the northwest US and Canada launched pilots in 2009. When the Consortium for Energy Efficiency (CEE) first surveyed its members in 2011, only seven program administrators reported SEM offerings. Since then, the number of SEM programs and implementations has increased steadily. In 2014 CEE counted twenty-one program administrators with SEM offerings for industrial end users, and more than 420 industrial facilities that have participated in SEM programs.
Zirkle Fruit had long wanted to upgrade and modernize its aging facility in Prosser, Washington. The facility featured a series of controlled atmosphere (CA) rooms that maintain precise conditions at all times – including finite oxygen and temperature control bands – to keep the company’s apples fresh, year-round. The CA rooms also managed the carbon dioxide emitted from harvested apples.
Refrigeration equipment in a grocery store is designed to keep perishable food cold through rain or shine, every hour of every day. In the past, designers focused their efforts mostly on reliability, ensuring that compressors and condensers could keep up on the hottest day of the year. This has worked fine... until recently. Energy prices have escalated to a point where they are eating into profits. Operating costs have become a real concern. At the same time, customers are more interested in sustainability and the carbon footprint of their favorite store. A big part of the answer is energy efficiency.