Issue link: http://magazine.progressivegrocer.com/i/759390
December 2016 | progressivegrocer.com | 89 Sustainable Solutions Equipment & Design T oday's food shopper increasingly sees sustainability as a mark of good corporate citizenship in choosing a retailer, and supermar- kets are responding accordingly. It makes economic sense, too. "Since 2008, we've reduced our company's greenhouse emissions by 22 percent — four years ahead of schedule," says John Lerch, director of energy and facilities at Weis Markets, in Sunbury, Pa. e company's overall goal is to reduce energy usage by 3 percent annually. Weis has a handful of stores with 100 percent LED lighting and an aggressive program to in- crease LED lighting in remodels, as well as specify- ing LED lighting for all new stores, Lerch says. "To conserve energy, many of our stores have dimming modules in specific sales-area lighting, and motion sensors in back-room and cooler and freezer Getting Greener Retailers and suppliers are taking energy conservation seriously. By Bob Ingram locations," Lerch says. New stores use skylights and dimming to harvest daylight and reduce energy use. Weis' new refrigerated dairy cases have doors, and in new stores all medium-temperature dairy, cold, meat and bagged salad cases have doors, all cases are required to have LED lighting, and mo- tion sensors on specific cases, he adds. HVAC equipment is highly advanced, and along with state-of-the-art energy management systems, reduces and manages Weis' utility costs, Lerch observes, adding that the company recently received EPA's GreenChill award for reducing refrigerant leak rates, achieved through advanced equipment. e company also has an Energy Awareness Program for associates, he notes. Redner's Markets, in Reading, Pa., is saving $3,000 to $5,000 monthly, according to Eric White, director of marketing, by converting to LED Continued on page 92 smart stor E Danfoss' a K- sm 880 s ystem m anager can oversee an entire supermarket.