Returning from the Food Marketing Institute’s Energy and Store Development Conference in Atlanta, I pondered the unique role that supermarkets play in our daily lives. Trends unveiled at the conference include a blurring of the lines between restaurant and store, as well a move away from hydrocarbons towards natural refrigerants, such as CO2, that cause no ozone depletion. This would be a welcome transition, as Keilly Whitman, Manager of the EPA’s Greenchill program, noted that a typical store’s refrigerant leakage alone has more environmental impact than the store’s...
Posted by Marc Mondor on October 07, 2011

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