At Goldfields Revegetation, a specialised plant nursery in Victoria’s Mandurang, the owners had a goal of reducing the company’s energy consumption by 30%. An energy assessment proved up to 70% savings were possible, and would save the company $6000 per annum. Reductions came from: replacing 50W halogens with energy efficient 35W halogens; installing motion sensors on external flood lights; fitting a timer to the electric hot water system; installing 1.6kW solar PV system; and numerous behaviour changes.
When e+ architecture’s ownership wanted to cut its rising energy costs, they got their team onboard making simple behaviour changes. Then, they changed lighting to more energy efficient options; installed timers to the electric hot water system; installed a 1.6kW PV system and began purchasing 10% Green Power. The combined actions saved the company $2025 a year, reducing its energy bills by 46% in 12 months.
When an energy assessment clearly showed the owners of Victoria’s Central Kitchens where its energy was going, the company set about reducing its costs by: upgrading to an energy efficient air compressor; introducing better start-up and shut-down procedures; replacing halogen lights with compact flurorescent lamps (CFLs) and light emitting diodes (LEDs), installing timer buttons in toilets; fitting timers and exhaust fans to the drink machines and installing CFLs to its high bay.
At Bendigo Community Health Services an energy assessment became the starting point for knowing how to reduce the organisation’s overall energy use. The result, implemented via Green Teams, saw a 6.1% energy reduction and annual savings of $5000, mostly thanks to: implementing a behaviour change program, changing how air conditioners were used; installing timers on hot water units; installing solar panels and replacing fluorescent tubes with light emitting diodes (LEDs) and solar tubes.
After an audit helped the owners of Berwicks Office Technology reduce energy costs in its 900 sqm building in Brisbane’s West End. Upgrading to a new digital metering system helped Berwicks to track spikes in energy use, while upgrading lighting made the parking garage safer and more energy efficient. It also led the company to replace its 200 fluorescent tubes with light emitting diodes (LEDs), resulting in a better visual experience for customers and staff, as well as reducing its electricity needs by around 30,000 kilowatt hours (kWh) a year.
When a customer pointed out the unsustainability of this hospitality venue’s food offerings, the business began a move towards greater energy efficiency that led to a 21% reduction in annual energy usage. The move, which also shaved $10,785 a year off the businesses costs (including through savings in waste and water management) involved changes in lighting, a shift to preferencing local and seasonal products and training of staff to support energy efficiency activities.
Brisbane’s Manly Hotel was able to save 873,188 MJ of energy (a $20,000 saving for the business) by focusing on energy efficiency. This case study highlights where savings were made: most came through the installation of energy-efficient equipment, including power factor correction equipment; upgrades to air conditioners and televisions and replacing halogen globes with light emitting diodes (LEDs). The business also reduced hot water temperatures by 10°C.
Located at the southern tip of the Great Barrier Reef, Lady Elliott Island Eco Resort has done extensive work reducing its energy consumption. Changes have yielded a 3.5 year payback, and saved $270,000 a year in fuel costs. This factsheet explains many of the resort’s initiatives, including its work promoting energy efficiency to guests.
The Glebe Point youth hostel in Sydney has saved $960 a year through moving to more efficient lighting options. Actions have includes replacing rooftop para floods with compact fluorescent lamp (CFL) flood lights; replacing 50 watt (W) down lights with 35W IRC halogen down lights; installation of fluorescent T5 conversion kits across the property; and replacing electric clothes dryers with gas units.
This Stradbroke Island café reduced its energy usage by 20% with 1 simple action: replacing its fridges and dishwasher with eco models. The café has considered its supply chain: its main fisherman uses their used oil in his biodiesel delivery vehicle.