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Commercial Food Service EquipmentCommercial Food Service EquipmentKate Lewis, EPA
May 21, 2007
Overview
• ENERGY STAR Background
• EPA Goals and Strategy
• Market Actors and how ENERGY STAR works with them
• Discussion
About ENERGY STAR
The Brand’s Proven ResultsThe Brand’s Proven Results
Americans have purchased more than 2 billion products that have earned the ENERGY STAR
The ENERGY STAR mark widely recognized
High brand loyaltyHigh brand loyalty: most ENERGY STAR purchasers would recommend the brand to others
ENERGY STAR Commercial Food Service Family
2001
2003
2003
2003
Expected 2007
Expected 2007
Goals
• Reduce greenhouse gas emissions• Savings achieved through tracking
increased sales of commercial dishwashers
• Increase sales and market penetration of ENERGY STAR qualified commercial dishwashers
Strategy
• Provide market actors/supply chain with information about energy-efficiency and ENERGY STAR benefits
www.energystar.gov/cfs
Market Actors
• Manufacturers
• Manufacturer Reps
• Manufacturer Association (s)
• Equipment Specifiers/Consultants
• Dealers/Distributors
• Power Companies/Utilities
• Operators
Manufacturers
• Partner with ENERGY STAR• Develop and qualify products• QP list them• Label the product• Awareness/Education
Manufacturers Reps
• Educate and train
• Publication outreach
Associations
• NAFEM– Exhibit– Educational
sessions
Specifiers/Consultants
• FCSI– Upcoming
Consultant article– Educational
opportunities• Super Regionals• Conference
– Training opportunities
Dealers/Distributors
• SEFA– Past newsletter
articles– Training program in
the works
Utilities/Rebates
• 9 states currently offering rebates
Why Utility Rebates?
• Many utilities are now required to fund energy-efficiency programs
• Programs are evaluated on participation numbers—how many pieces of equipment they rebate
Western Foodservice & Hospitality Expo 2006
Utility Co-Marketing
Operators
• Recent press about operators concerns with rising fuel and energy costs
• ENERGY STAR focusing on restaurants, as they are the most energy-intensive
• Working with NRA on education and awareness activity
Shaping Restaurants to Be Models of EfficiencyShaping Restaurants to Be Models of EfficiencyBy LAURA NOVAK May 17, 2006“[I]f restaurants were automobiles, they would be Hummers. That's because the restaurant business wastes more energy than any other industry in America. Experts say that 80 percent of the $10 billion annual energy bill for commercial food service is squandered by the use of inefficient equipment.”
“The industry's efforts to save energy are becoming more universal. ‘This is not a fad,’ said Charlie Souhrada, director of member services for the North American Association of Food Equipment Manufacturers, a trade group in Chicago. "This is definitely where the future lies from the food service operators to the food service suppliers' perspectives."
Co-marketing
New Rebate Finder HelpsOperators Trim Costs
• Publication Outreach• Website cross-links
• Energy Center• Conference calls
with SRAs and ENERGY STAR utilities
Operators
• Independents– Small Biz
• Franchises• Corporate Chains
– Commercial KitchenInitiative
www.energystar.gov/restaurants
Evaluation
• Typically ENERGY STAR is the top 25% of the market
• EPA evaluates their success by collecting shipment data
• EPA tracks shipments over the years to determine success and when revisions may be necessary
Discussion
• What are unique aspects of commercial dishwashers that affect marketing plans?
Contact Information
• Kate Lewis, US EPA– Email: [email protected]
– Phone: 202-343-9024
• Gwen Duff, ICF International– Email: [email protected]
– Phone: 202-862-1230
