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Cost of Energy Efficiency Is under Half the Cost of Building Coal Power Plants

Merrian Borgeson

After mining the results of energy efficiency programs representing every US region, Lawrence Berkeley National Laboratory (LBNL) researchers have reported the initial result that the average total cost of saved energy is only  4.4 cents per kilowatt hour. This means that smarter uses of energy can replace dirty coal at a fraction of the cost of building   …Continue Reading

Using Detailed Data in Green and Productive Operations

David Dornfeld

Show me some numbers!At the end of the last posting the statement was made that it is necessary to address green manufacturing and the role of digital enterprises in the context of informing the customers each enterprise serves as well as those to whom the enterprise appears as the customer. Importantly, this has to be   …Continue Reading

Answers to Arguments against PACE

Lacey Miller

Search the terms “property assessed clean energy” (PACE), and you will get a laundry list of results from program supporters, PACE organizations, and other energy efficiency groups. They all have roughly the same information about the definition, origin, and benefits of PACE, but what they aren’t discussing are potential concerns. Don’t misunderstand, I am a   …Continue Reading

5 Energy Trends Changing the Balance of Power

Dan Upham

We no longer fret over taxes on tea, but there’s another American Revolution forming in our great nation today. Like the colonist uprising 241 years ago, it’s fueled by a need to stand up against an outdated system that threatens our way of life. It’s a battle over the future of American energy and our antiquated   …Continue Reading

How to Choose an Energy Broker

Nick Linklater

Don’t break the bank – choosing the correct energy broker is essential to your success. Today’s competitive and complex energy markets have spawned a host of brokers apparently eager to help businesses find a good deal, but deciding the best one to use can be tricky. Working with a good energy broker enables an informed   …Continue Reading

Energy Data Apathy: Why the Status Quo Is No Longer Good Enough

Gary Brooks

For decades, energy management decisions have been based on data that appeared to be “sufficient” and the “status quo.” The best source of this data came from the monthly paper bills sent by utility providers. Data entry specialists keyed in the information needed to pay the bills, plus maybe a few elements to turn over   …Continue Reading

Making Energy Efficiency Work for You

Christopher Gleadle

I do not believe there is anyone in business that would deny the potential financial benefits of energy efficiency that can accrue within an organization. Yet, time and again, experience shows suboptimization of the multiple cost-reduction and growth opportunities available, due to poor understanding of measurement, its analysis and connectivity. What gets measured (badly) gets   …Continue Reading

Energy Efficiency Improvements Possible in NC from USDA Loan

Marilynn Marsh-Robinson

A rural electric cooperative in North Carolina is one of the first in the country to receive funds from a new United States Department of Agriculture (USDA) on-bill finance program that will help customers improve energy efficiency, lower utility bills, and reduce carbon pollution. Roanoke Electric Membership Cooperative, which serves 14,ooo rural customers, is in my home state.   …Continue Reading

Energy’s Changing Realities: Are You Taking Advantage?

Marc Karell

The US Energy Information Administration (EIA) publishes nationwide and regional energy use data. While changes from year to year are not great, a longer view reveals a lot. From 2007 to 2013, total US energy use dropped 5%, while the GDP rose 6%. The US is becoming more energy efficient. Our mix of energy sources   …Continue Reading

Energy and Water Efficiency for Restaurants

Mark Masterson

Americans, unfortunately, are a wasteful culture. According to the USDA, food waste from stores, restaurants, and homes topped an estimated 133 billion pounds of food, about 30-40% of the entire food supply. That’s not just an environmental problem, it’s a social problem. For restaurateurs, it’s also an economic one. That’s why some restaurants are turning   …Continue Reading

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