Food sales facilities are among the most energy-hungry of all commercial property types. Precise and continuous climate control is essential not only to preserve product quality but also to create a comfortable shopping environment. Further, rising energy costs eat profits as margins in food sales are typically low, and today’s shoppers are price-sensitive.
In spite of these challenges, supermarkets, grocery stores, and c-stores present opportunities are ideal candidates for sustainability – cost saving measures can make a significant impact on the bottom line. By pursuing low-cost initiatives to reduce energy consumption by 10%, an average supermarket can increase its net profit margins by 16%1
Food services facilities are also ideal candidates for waste management “right sizing” to reduce expenses. And stores with larger, flat rooftops may be ideal candidates for solar energy.
The timing is ideal to take action:
- Lower operating costs
- Capture time-sensitive incentives
- Attract environmentally conscious shoppers
Typical Energy Consumption
- Total annual energy costs to operate a supermarket are usually equivalent to net profit; both are between 1 and 2% of sales1
- Efficiency projects that target refrigeration systems should also attempt to switch to ozone-friendly coolants, as manufacture of HCFCs will be completely phased out by 2020
1Source: ENERGY STAR