New Weiss Markets stores will reduce refrigeration charge by 50%
Hanover, Pa. Weis Markets announced it is in the process of building three stores in Pennsylvania that will incorporate technologies and systems reducing store refrigerant charges (usage) to 50% less than a typical supermarket, thus decreasing their impact on the ozone layer and climate change.
The announcement was made at an award ceremony at a Weis Markets store in Hanover, Pa. It was the first supermarket in the state of Pennsylvania to earn a certification award from the GreenChill Advanced Refrigeration Partnership, a voluntary Environmental Protection Agency alliance with food retailers to reduce refrigerant emissions. The store attained a “silver” certificate by installing a glycol refrigeration system reducing the refrigerant charge to less than half that of a typical supermarket.
“Reducing the environmental impact of our stores is a key part of being a good neighbor and we are committed to doing so in the years ahead,” said Kevin Small, VP construction and development, Weis Markets, which operates 164 stores in Pennsylvania; Maryland; New York; New Jersey; and West Virginia. “As a long-time proponent of sustainability and recycling, we have embraced the next generation of technology that will allow us to reduce our carbon footprint and operate our stores more efficiently. We plan for these three new stores to achieve GreenChill certification.”
Sprouts offers high-efficiency HVAC, refrigeration solutions
Culver City, Calif. A new Sprouts Farmers Market that opened late June in Culver City, Calif., is projected to use 50% less refrigerant than the industry average, thanks to high-performance heating, ventilation, air conditioning and refrigeration solutions that meet the company’s sustainability objectives.
The 32,800-sq.-ft. new store features solutions from Hussmann and Trane that allowed Sprouts to achieve the Environmental Protection Agency’s GreenChill “Gold” certification, which represents Sprouts’ fifth GreenChill award since becoming a new partner member with the EPA GreenChill program last year.
Hussmann and Trane collaborated with Sprouts on two projects that received “Gold” awards and one that received a “Silver” award.
Sprouts said the store will become the chain’s first LEED (Leadership in Energy and Environmental Design)-certified store later this year.
“Choosing these energy-efficient systems reflects our commitment to being an environmentally responsible business within the community,” said Doug Sanders, president and COO, Sprouts Farmers Market.
Prior to selecting HVAC and refrigeration solutions for the new store, the Sprouts team conducted an energy analysis to identify the most effective solutions for the space. Based on the results, they selected Hussmann Protocol distributed refrigeration systems designed to be placed on top of walk-in coolers close to the refrigerated cases to allow for short piping and use of less refrigerant.
By combining these systems with energy-efficient SEER 15 HVAC solutions, Sprouts has been able to achieve substantial savings in construction and energy costs and refrigerant.
Red Lobster location awarded LEED Silver certification
Orlando, Fla. Darden Restaurants, owner of Red Lobster and Olive Garden banners among others, said Monday that its Red Lobster restaurant in Centerview, San Antonio, is one of the company’s first to receive sustainability recognition.
The restaurant was awarded Silver certification for LEED (Leadership in Energy and Environmental Design) for New Construction from the U.S. Green Building Council.
The 7,029-sq.-ft. restaurant, which opened in March, features a number of sustainable design elements, including recycled building materials, increased use of natural light, and energy-efficient equipment and fixtures, including low-flow water nozzles in the kitchen and low-flow faucets in the restrooms, new LED parking lot light bulbs and low-wattage energy-efficient light bulbs, and heat recovery tanks that allow the capture of heat generated from the freezer/cooler compressors to aid in supplemental heating of hot water.
The effort is part of Darden Restaurant’s Sustainable Restaurant Design initiative, which aims to reduce energy and water use in 1,800 restaurants by 15% by the year 2015.
Red Lobster, part of Darden Restaurants has nearly 700 locations across North America. Darden restaurant brands also include Olive Garden, LongHorn Steakhouse, The Capital Grille, Bahama Breeze and Seasons 52.