Tag: cooler

New Central Air Units Save Energy

  • John Proctor in his workshop (Photo by Amy Standen)

It happens every year. Temperatures
get hot, and people crank up the air conditioning.
That means using more electricity from the
power grid. It means creating more greenhouse
gas emissions. And that could lead to global
warming and warmer temperatures. That means,
even more air conditioning! There are a few
ways to halt this vicious cycle, one of which
starts with a makeover for the air conditioner
itself. Amy Standen reports:

Transcript

It happens every year. Temperatures
get hot, and people crank up the air conditioning.
That means using more electricity from the
power grid. It means creating more greenhouse
gas emissions. And that could lead to global
warming and warmer temperatures. That means,
even more air conditioning! There are a few
ways to halt this vicious cycle, one of which
starts with a makeover for the air conditioner
itself. Amy Standen reports:

“Hi there! This is Al.”

Temperatures were expected to hit 105 degrees on the day I visited Al Mason’s Northern
California bungalow. But, standing in his very cool living room, he wasn’t too concerned.

Al Mason: “During the summer without the air, it was miserable.”

Amy Standen: “What’s it like now?”

Mason: “Oh it’s wonderful.”

That’s because Mason just bought himself a $10,000 central AC and heating system.

(sound of motor starting up)

Installer Jeff Scalier of the Blue Star Heating and Air Conditioning Company takes me
outside to show off the motor.

“This particular unit, I call it the Cadillac. It’s an HDL is the name of the unit, it’s side
discharged.”

New units like this are about twice as energy efficient as those sold thirty years ago.
That’s when the 1970s oil embargo inspired a slew of federal efficiency rules.

But Al Mason’s brand-new AC system still uses a lot more electricity than it needs to. At
least, that’s what John Proctor says. He’s an air conditioning entrepreneur in San Rafael,
just north of San Francisco.

“Air conditioners are designed one size fits all for the whole country. So you have a
hammer where you really would like something a little more precise.”

In other words, different climates require different air conditioners. For example, the day
I met John Proctor, it was about 75 degrees outside, maybe 25% humidity.”

“There’s a reason why we live here!” (laughs)

Meanwhile, about 3,000 miles east, residents of Tampa, Florida were wiping their brows
in 80% humidity. In other words, a completely different climate, where air conditioners
have a different job to do.

“In South Florida you have to do a lot of dehumidification, whereas in California, you
don’t have to do any dehumidification at all. So what they’re doing is taking moisture
out of the air and dumping it down the drain.”

In other words, because air conditioners are built for all climates, they don’t work
perfectly in any climate.

That fact inspired Proctor – with funding from the state of California – to design AC
systems for three different climates – the hot dry west, the soggy southeast, and the more
temperate Midwest. So that’s one model for Phoenix, another for Tampa, and a third for
St. Louis. He built them in an attic workshop upstairs from his office.

“So where does that data point show up on the graph?”

Proctor says these climate-specific units can use as much as 20% less electricity than the
one-size fits all models. But that doesn’t mean we can expect manufacturers to start
making them any time soon.

“From a manufacturing perspective, if you can just make lots of one air conditioner,
it’s easier, it’s cheaper. And that’s how they’re set up to do it.”

That’s why Proctor, along with California energy officials, went to Washington earlier
this year. Their goal was to get Congressional support for new, regional AC standards.
And it worked.

But putting these standards into law is another step. That’ll take a ruling from the Federal
Department of Energy – something, Proctor believes, is unlikely to occur until next
administration takes the White House.

For The Environment Report, I’m Amy Standen.

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Dairy Farmers Keeping Milk Close to Home

  • When people drink a tall glass of milk, they seldom think of how much energy it takes to produce the milk they consume. (Photo by Adrian Becerra)

A dairy farmer who got tired of shipping his milk to far away dairies is now processing it on the farm. By not trucking it away, he’s reducing the amount of energy used to produce milk and giving local customers different kinds of dairy products. The Great Lakes Radio Consortium’s Chris McCarus reports:

Transcript

A dairy farmer who got tired of shipping his milk to far away dairies is now processing it on the farm. By not trucking it away, he’s reducing the amount of energy used to produce milk and giving local customers different kinds of dairy products. The Great Lakes Radio Consortium’s Chris McCarus reports:


(sound of glass clinking)


Recycled glass bottles are banging around inside a giant dish washer.


“Bottles just are put in here in rows and they go through a soap tank for 3 to 4 minutes and they come through a few rinse cycles and a chlorine rinse, down the belt down to the filler.”


After they’re washed, the bottles are filled with milk and capped. Crates of fat-free, 2 percent, whole and chocolate milk are stacked into a cooler.


Sally and George Shetler set up this bottling plant on their farm 5 years ago. They say for a pretty small investment, they’re reaping more profits. They’re also saving energy because they don’t ship their milk somewhere else for processing. Their 38 cows are just a few feet away in their barn, so the milk’s journey from cows udders to containers is short.


George Shetler used to just sell his raw milk to a company that would pump it out of his tank and into their truck. But he says – like milk everywhere – the first trip was only the beginning of a long trip for his cows’ milk.


“Now some of the larger dairies, it goes through one or two transfer stations where it’s transferred from one truck to another truck to another truck to a milk plant. I’ve got a cousin that used to drive for a milk company out west where he was hauling milk from New Mexico up to North Dakota for processing then some of it goes from North Dakota to Wisconsin for processing.”


And so a lot of fuel is wasted getting the milk from cow to jug. George Shetler says he’s also saving energy at the beginning of the process. Instead of trucking in grain, or burning fuel to plant and harvest grain to feed the cows, he’s letting his cows eat grass.


Brian Halweil is with the WorldWatch Institute in Washington DC. He has written a book on local agriculture called “Eat Here.” He says the grass-fed cows require less energy to produce milk than do cows on modern farms.


“The feed that the cows eat needs to be brought in, driven in, which consumes a lot of energy, the production of that grain takes a lot of energy, there’s water pumping and cleaning that’s associated with factory farmed dairy cows and in contrast to that the grass-fed farms essentially runs on sunlight.”


Sunlight is the only energy grass needs to grow. But despite all the savings in energy costs, the Shetlers’ milk is more expensive. That’s because the huge system in place to distribute milk works on economies of scale. The big dairies can balance production and distribution. Milk reaches just the right place at the right time in the right amount. The dairies also get huge government subsidies to keep the price of milk lower.


“It’s kind of a fake price that we pay in the supermarket.”


Brian Halweil says that the price should not be the only reason to buy a locally produced gallon. Burning extra diesel fuel and gasoline should also be considered.


“It’s a price that doesn’t include the cost of shipping, that doesn’t include all the pollution associated with that shipping and it doesn’t include all the health and environmental and social impact of factory-raised animals versus a local grass-fed dairy.”


And many people would rather buy the milk from cows that don’t receive as much antibiotic medicines and hormone injections that make the cows produce more milk.


Inside their pasteurizing vat the milk is heated to a lower temperature. This allows some of the enzymes to stay alive, which some people believe is healthier. One customer says she comes to the store right on the farm because she wants to connect with the people and animals that make what she drinks.


“It’s much better. That’s all I can say. It’s wonderful milk.”


And many of the customers who buy the locally-produced milk from nearby stores say they prefer it. Just like farmers markets, local dairy products are becoming popular. Environmentalists believe that’s good for the local economy and for saving fuel.


For the GLRC, I’m Chris McCarus.

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Recent Deer Hunts Help Feed the Poor

  • Overpopulation of deer is causing problems for forest understory, farmers, and increased car/deer accidents. Some programs are encouraging hunters to take an extra deer and donating the meat to charity. (Photo by Lester Graham)

The hunting season for deer has ended or is about to end in most states. But the deer are still plentiful. Overpopulation of deer has led to an increase in deer-and-car crashes. Too many deer also damage the understory of forests. In some states, though, the deer overpopulation also means more deer meat is made available to low-income people. That’s because hunters, meat processors and food banks are working together to get venison to the poor. The Great Lakes Radio Consortium’s Skye Rohde
reports:

Transcript

The hunting season for deer has ended or is about to end in most states. But the deer are
still plentiful. Overpopulation of deer has led to an increase in deer and car crashes. Too
many deer also damage the understory of forests. In some states, though, the deer
overpopulation also means more deer meat is made available to low-income people.
That’s because hunters, meat processors and food banks are working together to get
venison to the poor. The Great Lakes Radio Consortium’s Skye Rohde reports:


It’s only been in the last decade or so that states have begun allowing hunters to donate
wild game to charitable organizations. In New York, meat processors and hunters started
the Venison Donation Coalition in 1998. Starting out, they gave a thousand pounds of
deer meat to food pantries in two counties.


Kathy Balbierer handles the coalition’s public relations. She says since that first thousand
pound donation, the program has grown…


“Last year, we had 108,000 pounds of venison donated, which on the average is, you
know – a deer is 40 pounds. It was approximately 27,000 deer. This year we have 119
participating processors throughout the state serving 52 counties.”


It’s an idea that hunters and meat processors across the nation are embracing. There are
venison donation programs in almost every state. Some, such as those in New York and
Illinois, are administered by state government. Others, like Michigan’s and Minnesota’s,
are run by private organizations.


Here’s how it works. First, a hunter who wants to donate meat takes it to a participating
processor. Ed Tanguey operates a meat processing facility in Kirkville, New York. He
says it’s a pretty simple process.


“Once the hunters show up to the building, we’ll have them come into our skinning room.
We’ll have them fill out some paperwork and once it’s brought in, we’ll start to skin the
deer, remove the hide and trim off any meat that’s not edible. We’ll bring the deer into
our cutting room.”


Butchers section the deer into shoulder, torso and hindquarters.


(sound of grinder starting up)


Then Tanguey sets up the grinder and grabs the meat from the cooler.


He packs the ground meat into five-pound black-and-white tubes and slaps a label on
with his name and the hunter’s license number on it.


Tanguey has processed 250 deer so far this season, 44 of them for the Venison Donation
Coalition. The coalition pays him a reduced rate, about a dollar a pound. Once there’s
enough meat in Tanguey’s cooler, he calls the Food Bank of Central New York to pick it
up.


Tanguey says this is his way of giving back to his community.


“When I see a hunter bringing in his son or grandson and they’re giving a second deer or
a third deer to the food bank, I think it’s going to pass it on to them. And years from now
we’ll keep the coalition supplied with some more food for the food bank.”


Jim Giacando is operations manager at the Food Bank of Central New York. He says
200 of the 600 agencies he works with ask for venison.


“In our freezer, we have almost 1,000 lbs ready to distribute, and it’s already committed
to a number of agencies throughout our 11-county area. And we’ll be distributing it this
week and next week, and then hopefully we’ll receive more in and fill more orders.”


The food bank will receive venison up until January. But Giacando says the greatest
challenge is keeping up with the demand for deer meat. A lot of people want it.


“I think we actually may have to get to a point where we might have to say ‘you know,
you can’t order that much. We have to keep it for all the other programs.'”


(ambient sound in church)


One of the food pantries asking for the deer meat is the University United Methodist
Church in Syracuse, New York. Norma Goel ordered venison from Giacando’s food
bank. The church’s food pantry feeds about 150 people every week.


Goel says she can’t buy as much food for the pantry as she’d like to because of the
church’s limited budget and an increase in the number of poor people asking for food.
She says farm-raised meat is a high-priced commodity…


“We’re always looking for a way to provide meat to participants in the pantry. And it’s
become increasingly difficult to buy frozen meat that the food bank has. By and large,
we’re not purchasing frozen meat from the food bank because we can’t afford it.”


So the deer meat is a cheaper alternative. Last year, Goel ordered venison too late to
receive any. This year she got all she could for the pantry: 60 pounds. She only has to
pay the handling costs – the coalition covers processing.


Goel says she’ll encourage people to use the deer meat in place of ground beef because
it’s high in protein and low in fat. She says the 60 pounds will feed a lot of hungry people
in her community.


For the Great Lakes Radio Consortium, this is Skye Rohde.

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