SUSTAINABILITY
REFRIGERATION AND THE COLD WINDS OF CHANGE
Controlling greenhouse gas emissions has become a global priority across all industries, and foodservice is feeling the impact in numerous ways, not least through regulatory efforts to end the use of many refrigerant gases. As operators and manufacturers adjust to the new rules and seek alternative refrigerants, Jim Banks considers the challenges and opportunities that lie ahead
O
ver the years, the gases once commonly used in refrigeration and HVAC
systems have become climate enemy number one. In fact, the US Environmental Protection Agency (EPA) estimates that hydrofluorocarbons (HFCs) have global warming potential (GWP) – a measure of their impact on the climate – that is many hundreds of times higher than that of carbon dioxide.
Regulators across the world
have been trying to curb the use of fluorinated greenhouse gases (F gases) – among which are HFCs, and perfluorocarbons (PFCs) – and that process continues to gather momentum. New rules introduced in both the US and Europe clearly indicate that the standards for the environmental performance of refrigerants will grow tighter. “Te problem with old
refrigeration technology occurs when there is a leak, so equipment needs to be regularly inspected and maintained,” says Arlene Spiegel FCSI, president of Arlene Spiegel Associates. “Government regulations for refrigeration are frequently changing and they are expected to continue increasing, with more stringent changes in the future. Tis includes changes to what refrigerants are
acceptable to reduce GWP.” One example of the rules
that are changing is the latest version of Leadership in Energy and Environmental Design (LEED) – a green building certification program developed by the non-profit US Green Building Council that is used worldwide. It is increasingly important in building design, providing a framework for healthy, highly efficient, and
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