2014 ESD Conference
*Access the conference presentations by clicking on the drop down for each day.
- Saturday, September 6
5:00pm - 6:30 pm: Pre-Conference Committee Meeting
- Sunday, September 7
11:00am - 7:00pm: Registration
4:00pm - 7:00pm: Manufacturer/Retailer Exchange and Opening Reception
Sponsored by Zero Zone, Inc.
Meet more than 90 leading suplliers of energy management, HVAC, refrigeration, design, construction and lighting systems. Discover potential business partners who can provide you with the resources and capabilities to remain competitive, cost-efficient and cutting-edge. Offered on two successive evenings.
- Monday, September 8
7:00am - 7:00pm: Registration
7:00am - 8:00am: Continental Breakfast Sponsored by Seasons4, Inc.
7:00am - 8:00am: GreenChill Awards Ceremony/Breakfast (optional)
EPA will host the GreenChill Partnership's annual Achievement Awards. In just five years, GreenChill has expanded to over 8,000 partner stores in all fifty states, allowing GreenChill partners to benchmark their refrigerant management performance versus each other and the industry. Join GreenChill in congratulating this year's winners and learn about best-in-class refrigerant emissions rate reductions, emissions prevention in new store construction, and emissions rates for advanced refrigeration technologies.
8:00am - 8:15am: Welcome and Opening Remarks
Sandy Sandahl, Senior Manager, Refrigeration Engineering, Target Corporation (co-chair, FMI Energy & Store Development Committee)
R. Kevin Small, Vice President of Construction & Development, Weis Markets, Inc. (co-chair, FMI Energy & Store Development Committee)
8:15am - 9:15am: Opening General Session - Destination Consumer: Understanding the Culturally Driven Marketplace of Today for Tomorrow Sponsored by Hussmann Corporation
There is one fundamental constant, regardless of how chaotic or fast-moving the marketplace may seem: change is consumer driven. Consumers lead, business follows. The only effective method, then, for understanding how business needs to change is to understand the forces that are changing and moving your customers. In this highly engaging presentation, industry-renowned consumer culture expert Harvey Hartman reveals how food culture is changing and how today's consumers are redefining and reshaping the rules for customer engagement. Harvey will share his unique perspective on today's consumers, the tug-of-war between clicks vs. bricks retailing and what new methods are required to respond to the demands of the ever-evolving shopper in tomorrow's consumer-driven marketplace.
Harvy Hartman, Founder & Chairman, The Hartman Group
9:15am - 10:15am: General Session - Retailer Experiences with Installed CO2 Refrigeration Systems Sponsored by Carnot Refrigeration
Download Presentation #2
Supermarkets around the world are continually challenged to reduce their adverse climate impacts through a combination of voluntary and regulatory initiatives. CO2, a natural refrigerant with a low global warming potential, has been successfully used as a refrigerant in many installations in Europe, Canada, and other parts of the world. The number of US installations is steadily increasing as more retailers are evaluating the technical and economic feasibility of CO2 refrigeration with pilot projects, and as companies begin to adopt new standards incorporating CO2. This session will provide insight into actual experiences with project economics, maintenance, and energy performance of CO2 cascade and transcritical systems. The presentations will also explore some fundamental reasons why US retailers are considering CO2 refrigeration systems today, and why you might be considering it in the future.
Harrison Horning, Director of Equipment Purchasing, Maintenance & Energy - North, Delhaize America
Benny Smith, Vice President, Facilities, Price Chopper Supermarkets
10:15am - 10:45am: Break Sponsored by Baseline
10:45am - 11:45am: General Session - EPA Update
This presentation will provide an update of ongoing EPA regulatory actions relevant to the food retail industry, including an update on the HCFC regulatory allocation program and the SNAP program's actions under the President's Climate Action Plan. The presentation will provide information about regulatory actions affecting refrigerants and service practices.
Drusilla Hufford, Director, Stratospheric Protection Division, U.S. Environmental Protection Agency
11:45pm - 1:00pm: Lunch Sponsored by BITZER US and Sporlan Division of Parker Hannifin
1:00pm - 2:00pm - Concurrent Breakouts (5) Energy Track Sponsored by Verisae, Inc., Refrigeration Track Sponsored by Danfoss
Refrigerants: A Roadmap for Efficiency and Sustainability
International focus on climate change puts refrigerants at the center of a global stage driving policy towards sustainable refrigerants. Today's sustainability choices are critical to building customer relationships, navigating the regulatory environment and avoiding costly retrofits down the road. This session will review recent developments ni the Montreal Protocol, F-Gas regulations in Europe, the AHRI Alternative Refrigerant Evaluation Program, and SNAP regulation by the US EPA. Expected policy changes will be reviewed and low global warming potential (GWP) refrigerant options will be compared for tradeoffs in cost, capacity and efficiency for new stores and retrofits. This will provide insights into developing a refrigerant management strategy that will deliver on sustainability goals while minimizing operating and capital costs.
Jeff Staub, Application Engineering Manager, Americas, Danfoss
Robert Wilkins, Vice President of Public Affairs, Danfoss
Alternative Refrigerants: An Equipment Perspective
The landscape for commercial refrigeration systems and refrigerants is becoming increasingly complex. It is filled with terms and phrases like sustainability, energy efficiency, low-GWP, life-cycle cost, EPA regulations, ease of maintenance, and so on. How can a retailer decide what type of refrigeration system (and refrigerant) to use that will meet their goals and objectives? This session will examine several different types of refrigeration systems and explain the associated trade-offs.
Tim Anderson, Principal Engineer, Hussmann Corporation
Energy Roundtable (retailers/wholesalers only)
Retailers and wholesalers are encouraged to join their peers for an opportunity to discuss several key energy issues and challenges.
Making the Business Case for Sustainability
A business case in traditional terms is well known - what is the financial impact of a given strategy or initiative? With the new lens of sustainability applied to business, the business case is not just about increasing profit, but increasing profit while conserving natural resources and enhancing communities. In this session, discover FMI's recently released making the Business Case for Sustainability: A Guide for Practitioners, which provides a practical approach, links to key resources and dozens of specific company examples. Learn how to apply proven techniques and key steps from leading grocery retailers to further sustainability initiatives for your company.
Joseph Berman, LEED AP BD&C, GGP, Manager of Corporate Social Responsibility, Price Chopper Supermarkets
Patti Olenick, Sustainability Manager, Weis Markets, Inc.
Concrete Floors - To Do or Not to Do?
With the deluge of confusing information and marketing on "Low Cost Concrete Floors" it is crucial to understand the different nuances of polished concrete. In this session we will be discussing the proper places to use polished concrete, the four visual facets of polished concrete, the inherent limitations, and how to ensure you get what you expect when specifying a polished floor. We will examine the true life cycle costs compared to several traditional floor types. In addition the goal of this session is to de-mystify how to get a quality polished floor for both new and existing concrete.
Row Bowman,II, President, Concrete Visions, Inc.
2:00pm - 2:15pm: Break Refreshments Sponsored by Baseline
2:15pm - 3:15pm: Concurrent Breakouts (5)
Refrigerants: A Roadmap for Efficiency and Sustainability Repeated from 1:00pm
Alternative Refrigerants: An Equipment Perspective Repeated from 1:00pm
Total Energy Management 101
This presentation will discuss the outcomes and lessons learned by Strack & Van Til in the implementation of a comprehensive energy management program targeted to reduce energy use and costs across its 40 stores. With limited internal energy expertise, Strack & Van Til faced the challenge of reducing energy in a diverse range of store and energy efficiency profiles. The discussion will highlight the importance of measuring and reporting results company-wide and combining operational and behavioral change with energy efficiency investments for program success.
John Domino, President, JTD Retail Strategies
Brian Plumb, Managing Director, Energy Advantage Corp.
John A. Ritchie, Director of Facilities, Strack & Van Til Supermarkets, Inc.
HVAC 101: The Basics of Supermarket Heating, Ventilation, and Air Conditioning
Supermarkets are unlike other commercial and retail facilities with regards to system design requirements. Refrigerated cases, frozen foods, cooking, produce, lighting, skylights, all impact the design criteria. The best supermarket HVAC designs go beyond the basic code requirements for comfort and energy; they integrate the HVAC with other mission critical systems to create the desired shopper experience. This session will discuss the HVAC system design as it impacts refrigerated cases, employee productivity, shopper behavior, and profitability.
Jeff Ollis, Corporate Engineer, SESCO
Wayne Rosa, Manager, Energy and Maintenance, Delhaize America Shared Services, LLC
Store Development Roundtable (retailers/wholesalers only)
Retailers and wholesalers are encouraged to join their peers for an opportunity to discuss several key store development issues and challenges.
3:15pm - 3:30 pm Break Refreshments Sponsored by Baseline
3:30pm - 4:30pm Concurrent Breakouts (5)
Refrigeration Roundtable (retailers/wholesalers only)
Retailers and wholesalers are encouraged to join their peers for an opportunity to discuss several key refrigeration issues and challenges.
Total Energy Management 101 Repeated from 2:15pm
HVAC101 Repeated from 2:15pm
Making the Business Case for Sustainability Repeated from 1:00pm
Concrete Floors - To Do or Not to Do? Repeated from 1:00pm
4:30pm - 7:00pm: Manufacturer/Retailer Exchange and Reception Sponsored by Heatcraft Worldwide Refrigeration
- Tuesday, September 9
7:00am - 4:00pm: Registration
7:00am - 8:00am: Continental Breakfast
8:00am - 9:00am: General Session - Global Retail and Store Design Trends: What Will Impact Future Formats? Sponsored by Amerlux, LLC
The pace of change in retail is accelerating at an unprecedented pace. New formats and new business are popping up around the world that will have a future impact on trensd back in the U.S. What's happening with small stores? What are the latest trends in omni-channel? Who is upping the ante in delivering amazing experiences? What are the next disruptive business models? This presentation will visually take us inside some of the latest global formats and offer a peek into the future.
Neil Stern, Senior Partner, Ebeltoft USA/McMillanDoolittle
9:00am - 10:00am: General Session - Net Zero Energy Store Update Sponsored by Facility Source
Walgreens has built the nation's first net-zero energy store, a building designed and engineered to produce energy equal to or greater than it consumes. This in-depth presentation will present a real time update on the store and showcase the alternative energy sources (solar panels, wind turbines, geothermal) and innovative building materials, lighting, and refrigeration that were key to this ambitious project.
Jamie J. Meyers, AIA, LEED, AP, Manager of Sustainability, Walgreen Co.
Rob Olden, Director of Engineering, North America, GI Energy
10:00am - 10:30am: Break Refreshments Sponsored by Baseline
10:30am - 11:15am: General Session - Energy Marketplace: Today, Tomorrow and The Bottom-Line Impacts Sponsored by Baltimore Aircoil Company
The energy marketplace has many complexities and can be very volatile. Without the proper understanding and advisement, many companies struggle to navigate this marketplace and find themselves incurring higher than expected costs while under capitalizing on energy management efforts. This session wil discuss the current state of the electricity and natural gas markets, the future outlook of pricing, trends, generation, the impact of weather, and various market dynamics such as technology and strategies specific to the food retail industry.
Michael H. Chase, Director, Relationship Development, Energy Advantage
11:30am - 12:30pm: Concurrent Breakouts (6) Energy Track Sponsored by Verisae, Inc., Refrigeration Track Sponsored by Danfoss
Refrigeration System Comparison: Hy-Vee Case Study
With many commercial refrigeration system options available today, learn from one retailer's experience who has experimented with multiple refrigeration technologies. Experiences range from traditional DX racks to distributed Protocols to CO2, glycol, and open drive systems. Areas to be discussed include energy consumption, cost considerations and maintenance impacts.
Tobey Fowler, Energy Engineer, Hussmann Corporation
Danny Halel, Manager, Application Engineering, Hussmann Corporation
Jon Scanlan, Director, Refrigeration and Energy Management, Hy-Vee, Inc.
DOE Case Standards Update
DOE has released the Final Rule establishing new energy limits for Commercial Refrigerators and Freezers effective March 2017. What were the events leading to this rulemaking including the impact of a negotiated convening process and the critical dates for the current certification program? The impact of the 2017 energy limits will be discussed from an energy-savings perspective. What changes can be expected in product configuration that impact cost and support of legacy product in stores? Additionally, a summary of the recent Walk-in Cooler/Freezer Ruling will be provided.
Larry Howington, Manager, Regulatory Compliance, Hillphoenix
Energy Usage in the Deli/Food Prep Area
A lot of attention is paid to energy usage in lighting, refrigeration, and HVAC. This presentation will discuss the other equipment that can be found in the deli/food prep area of supermarkets, which can offer great energy reductions and rebates. Supermarkets are adding deli/food prep areas to their locations to provide cooked and hot foods that their customers can take home. This area can be very energy intensive per square foot if the correct equipment is not specified and maintained. We will evaluate where the energy is being consumed and what machines are the largest consumers of energy within the deli/food prep areas. Spotlighted equipment will include rack ovens, combination ovens, convection ovens, fryers, ice machines, steamers, demand control ventilation, and wrapping machines.
Andre Saldivar, Manager-Project/Product, Southern California Edision Foodservice Technology Center
Update on the 2015 International Energy Conservation Code
This session presents the significant changes that have occurred in the International Energy Conservation Code (IECC) from the 2012 Edition to the 2015 Edition. The basics of the ICC code change process will be discussed briefly, as well as the particulars of the code change cycle that created the changes to the IECC. Finally, the significant changes that occurred between the 2012 Edition and the 2015 Edition of the IECC will be presented. Among these changes are new requirements for energy efficiency of walk-in coolers and walk-in freezers and other refrigeration eqiupment, chanegs to exterior wall insulation values, and an alternative to providing a vestibule at entrances.
David Bowman, Manager, Codes, International Code Council
Small Format Grocery Strategy
Small format grocery is already popular in the West and is gaining traction across the U.S. with concepts like Fresh Thyme Farmers Market and Whole Foods leading the way. Food retail design experts will reveal ways to tailor a larger format store into a smaller format store, while improving product, selection, service, and the shopper experience. Come away with the top trends and how to leverage design for an optimal small format grocery experience.
Juan Romero, AIA, NCARB, President + CEO, API
Tom Henken, Vice President + Director of Design, API
Sales Floor LED Lighting - Is it Time?
In this highly informative session you will discover the key decision making factors to help you identify when LED's are the correct lighting solution for the sales floor. Industry experts will discuss with you the different LED and traditional technologies, describe how they work, and what applications and conditions call for which type of solution. Learn what you should know abuot the latest developments in LED technology and how these improvements factor into lighting decisions when developing new stores, retrofit programs, and remodels. Understand how an engineered approach to deveoping lighting solutions will provide your stores with more light and higher quality light, while at the same time, driving down the cost of energy and maintenance. To close out the session, Eric Johnson will present a case study on how Brookshire utilized LEDs on their sales floor and discuss results and issues he encountered along the way.
Eric Johnson, Director of Construction, Brookshire Brothers, Inc.
Keith Tarver, Director of Lighting and LED Technologies, Axiom Energy Solutions
12:30pm - 1:30pm: Lunch Sponsored by KeepRite Refrigeration/Natinoal Refrigerants, Inc.
1:30pm - 2:30pm: Concurrent Breakouts (6)
DOE Case Standards Update Repeated from 11:30am
Supermarket Refrigeration System Design Process: A Consultant's View
This presentation will cover the best practices for completing a refrigeration design that is highly coordinated with all members of the design team and will give the best opportunity for the system to be installed and operated as intended. Concepts will be shared on what type of refrigeration design process works best for different size organizations. The presentation will then wrap up with a discussion on what type of refrigeration system will most likely be used in the United States over the next 5 to 10 years that will address energy efficiency, sustainability, refrigeration phase-outs, serviceability and the business case to address all of these items.
Rob A. Arthur, Director of Refrigeration Engineering/Principal, CTA Architects Engineers
Commissioning Refrigeration Systems: From Design Through Operations
Sixty percent of grocery store energy is consumed by refrigeration systems. Studies have shown that up to 25 percent of this energy could be saved by proper commissioning. Designing for commissioning and implementing the process through construction and operation can yield this level of savings. ASHRAE assembled a group of refrigeration experts to document the process and has published the ersults in a refrigeration commissioning guide, which covers planning through operations. The speakers will discuss the specifics of the guide and implementing the processes to achieve high levels of energy efficiency.
Neil Monson, Engineering Manager, Target Corporation
Caleb C. Nelson, Service Sector Leader, CTA Architects Engineers
Paul Torcellini, Principal Engineer, National Renewable Energy Laboratory
Update on the 2015 International Energy Conservation Code Repeated from 11:30am
Using Green Globes for Sustainable Store Operations
There is an alternative for Green Building rating and certification of grocery stores, one that has been successfully used by major retailers for the past five years - Green Globes. Green Globes incorporates the Green Chill program in assessing energy use, and it uses a professional engineer or achitect as Green Globes Assessor to work with design teams and facility managers, to rate and certify new construction, major renovations, remodels and existing operations. The Green Globes Assessor meets with the Building Team onsite and reviews all project documentation, then prepares a written report of findings. Green Globes Assessors function as in-house consultants for each project. Find out why more retailers are considering Green Globes for design, construction and operations certification at this informative session.
Jerry Yudelson, PE, President, Green Building Initiative
Joseph Berman, LEED AP BD&C, GGP, Manager of Corporate Social Responsibility, Price Chopper Supermarkets
Sales Floor LED Lighting - Is it Time? Repeated from 11:30am
2:30pm - 2:45pm: Break Refreshments Sponsored by Baseline
2:45pm - 3:45pm: Concurrent Breakouts (6)
Refrigeration System Comparison: Hy-Vee Case Study Repeated from 11:30am
Supermarket Refrigeration System Design Process: A Consultant's View Repeated from 1:30pm
Commissioning Refrigeration Systems: From Design Through Operations Repeated from 1:30pm
Energy Usage in the Deli/Food Prep Area Repeated from 11:30am
Small Format Grocery Strategy Repeated from 11:30am
LEED and Retail
In this session, Scot Horst of the U.S. Green Building Council will tell the story of green buildings and transformation: from critical changes in the most recent version of LEED (LEED v4), to the LEED Dynamic Plaque and ongoing certification. He will talk about retail-specific issues and discuss why LEED for Retail continues to grow. He also will describe why LEED continues to be a global mark of leadership through the strength of its technical rigor and its independent and future-oriented approach to better buildings. Scott will be joined by Joe Bermano of Price Chopper Supermarkets, who will explore examples of Price Chopper's LEED certification successes as illustrative examples of green building retail market transition in action.
Scot Horst, Senior Vice President for LEED, U.S. Green Building Council
Joseph Berman, LEED AP BD&C, GGP, Manager of Corporate Social Responsibility, Price Chopper Supermarkets
3:45pm - 4:00pm Break Refreshments Sponsored by Baseline
4:00pm - 5:00pm: Closing General Session - Executive Star Power: How to Inspire and Lead Others, One Conversation at a Time
In this remarkable session, Mike Lipkin will share the qualities that enable "Change Champions" to lead and inspire their teams to achieve extraordinary results. Mike is a global motivator and president of Environics/Lipkin, one of Canada's leading research companies. He highlights the core trends that are redefining the world of work and how you can make them work for you. He has inspired over a million people in 43 countries to play at their personal best. Get ready to laugh, learn and pay it forward.
Mike Lipkin, President, Environics/Lipkin
5:30pm - 9:30pm: Off-Site Social Event - Anheuser Busch/Brewery Tour Sponsored by Hillphoenix
Join us for a memorable evening at the historic St. Louis Anheuser-Busch Brewery, founded in 1852. We will offer plenty of food and beverages, as well as tours of this unique property. The tour includes an in-depth look at how some of America's favorite beers are crafted, following the steps of the entire brewing process. You will explore the rich architecture and heritage of the oldest and largest Anheuser-Busch Brewery, with visits to national historic landmarks on the grounds. You will also see and learn about the world-famous Budweiser Clydesdales at the historic stables built in 1885. These majestic giants have appeared in some of the most memorable Super Bowl commercials over the years and represents a special part of Anheuser-Busch's history.
- Wednesday, September 10
7:30am - 12:00pm: Store and Facility Tours Sponsored by Emerson Climate Technologies
Tour 1 - Tour of Parker Hannifin - Sporlan Division
Tour 2 - Tour of Hussmann and Schnucks Lindenwood (retailers/wholesalers only)
Tour 3 - Tour of Flagship Schnucks and Dierbergs Stores
Click here for a full description of each tour.
NOTE: A breakfast will be available from 6:30 am – 7:15 am in the Pegram Room at
the Union Station Hotel, prior to departure for the tours. Buses will leave promptly
at 7:30 am from 20th Street. This is located on the same level as the Pegram Room
on the west side of the building.
If you’re not sure whether you registered for a tour, don’t remember which tour you
signed up for, or want to register on-site to attend one of the tours, please visit the
ESD Registration Desk by 4:00 pm on Tuesday. You MUST be registered and pay the
$50 fee to attend a tour.