Commercial Food Service Equipment Kate Lewis, EPA May 21, 2007

1. Commercial Food Service EquipmentKate Lewis, EPAMay 21, 2007

2. Overview • ENERGY STAR Background • EPA Goals and Strategy • Market Actors and how ENERGY STAR works with them • Discussion

3. About ENERGY STAR • The 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 loyalty: most ENERGY STAR purchasers would recommend the brand to others

4. ENERGY STAR Commercial Food Service Family 2001 Expected 2007 2003 2003 2003 Expected 2007

5. 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

6. Strategy • Provide market actors/supply chain with information about energy-efficiency and ENERGY STAR benefits

7. www.energystar.gov/cfs

8. Market Actors • Manufacturers • Manufacturer Reps • Manufacturer Association (s) • Equipment Specifiers/Consultants • Dealers/Distributors • Power Companies/Utilities • Operators

9. Manufacturers • Partner with ENERGY STAR • Develop and qualify products • QP list them • Label the product • Awareness/Education

10. Manufacturers Reps • Educate and train • Publication outreach

11. Associations • NAFEM • Exhibit • Educational sessions

12. Specifiers/Consultants • FCSI • Upcoming Consultant article • Educational opportunities • Super Regionals • Conference • Training opportunities

13. Dealers/Distributors • SEFA • Past newsletter articles • Training program in the works

14. Utilities/Rebates 9 states currently offering rebates

15. 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

16. Utility Co-Marketing Western Foodservice & Hospitality Expo 2006

17. 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 Efficiency By 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."

18. Co-marketing • Publication Outreach • Website cross-links • Energy Center • Conference calls with SRAs and ENERGY STAR utilities New Rebate Finder Helps Operators Trim Costs

19. Operators • Independents • Small Biz • Franchises • Corporate Chains • Commercial Kitchen Initiative www.energystar.gov/restaurants

20. 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

21. Discussion • What are unique aspects of commercial dishwashers that affect marketing plans?

22. Contact Information • Kate Lewis, US EPA • Email: lewis.kate@epa.gov • Phone: 202-343-9024 • Gwen Duff, ICF International • Email: gduff@icfi.com • Phone: 202-862-1230