Winter 2015

Pittsburgh

ENGINEER WINTER 2015

Quarterly Publication of the Engineers’ Society of Western Pennsylvania

Engineering in the Food Industry

INSIDE: scenes from ESWP’s 132nd Annual Banquet

We Make a Difference

Project: S.R. 28 Improvement Allegheny County, Pennsylvania

Vision + Experience + Technology + Innovation Providing comprehensive engineering and consulting services in Pittsburgh and around the world

PRESIDENT H. Daniel Cessna, P.E. PENNDOT District 11-0 1ST VICE-PRESIDENT Robert J. Ward, P.E. ASTORINO/CANNON DESIGN 2ND VICE-PRESIDENT David W. Borneman, P.E. ALCOSAN SECRETARY Michael G. Bock, P.E., Esq. Schnader Harrison Segal & Lewis LLP TREASURER Tammi A. Halapin, P.E. Collective Efforts, LLC IMMEDIATE PAST PRESIDENT Charles R. Toran, Jr. Sci-Tek Consultants, Inc. DIRECTORS Michelle S. Antantis, P.E. Duquesne Light Co. Debbie Bloom Nalco Champion Greg E. Cerminara, P.E. Michael Baker International Doug Clark, P.E. C.E.C., Inc. Michael P. Crall HDR, Inc. Robert B. Czerniewski Mascaro Construction, LLC John C. Dietrick, P.E., S.E. Michael Baker International Del Dosch PJ Dick-Trumbull-Lindy Paving Joseph H. Frantz, Jr., P.E. Range Resources Corporation David E. Hathaway, Jr. United States Steel Corporation Joseph W. Hollo, P.E. CH2M John W. Kovacs, P.E., PMP, D. GE Gannett Fleming, Inc. James R. McMaster, PMP Westinghouse Jade Morel EQT Production Company Jennifer M. Nolan-Kremm, P.E. AECOM Don Olmstead, P.E. Venture Engineers

It’s your ESWP! It is an honor to serve as the 126th President of the Engineers’ Society of Western Pennsylvania (ESWP). During our time together, I want to emphasize the theme, It’s your ESWP! Why? Quite simply, it is! As a member, the ESWP Board of Directors are here to serve you.

• We strive to deliver exceptional publications, conferences, program and networking events that support your needs, enlighten your interests, and ensure your engagement.

• Additionally, we open our Engineers’ Club every day, for you – whether it’s to host your corporate training event, your monthly board meeting, or to just serve you lunch.

We will do our best, to plan for, and deliver what interests you. We can, however, do so much more with your input and, most importantly, your involvement. Beyond education and enlightenment, ESWP offers networking opportunities with a diverse spectrum of membership, covering all facets of engineering, and other professional organizations that offer services to support you and your organization.

Most importantly, for our future, aligned with our Mission and Objectives is to, “seek and prepare the next generation of engineers,” so they may successfully carry forth our industries and professions with great expertise and professionalism. To do this, requires everyone’s involvement. Please consider where you can be more involved and tell us how ESWP can help you. It’s your ESWP! Sincerely yours,

Dan

H. Daniel Cessna, P.E., President Engineers’ Society of Western Pennsylvania

John R. Smith, Ph.D., P.E. Corporate Environmental Solutions, LLC Mark E. Terril PPG Industries Mark Urbassik, P.E. KU Resources, Inc. Amy L. Veltri, P.E., BCEE NGE

PITTSBURGH ENGINEERS’ BUILDING

T 412.261.0710

Jeffrey M. Zeffiro, P.E. R.T. Patterson Company, Inc.

337 Fourth Ave Pittsburgh, PA 15222

F 412.261.1606 E eswp@eswp.com

Pi sburgh ENGINEER WINTER 2015

ENGINEERING in the FOOD INDUSTRY

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Pittsburgh

ENGINEER

Quarterly Publication of the Engineers’ Society of Western Pennsylvania

In t his issue...

WINTER 2015

5

►Welcome to YOUR ESWP

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►Annual Banquet Recap

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Pi sburgh Engineers’ Building 337 Fourth Avenue Pi sburgh, PA 15222 P:412-261-0710•F:412-261-1606•E:eswp@eswp.com•W:eswp.com 2015 OFFICERS PRESIDENT H. Daniel Cessna, P.E., PENNDOT District 11-0

►Do Energy Upgrade really payoff?

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►Bringing Fresh Fish to Market

12 ►New at ESWP

2ND VICE-PRESIDENT David W. Borneman, P.E., ALCOSAN SECRETARY Michael G. Bock, P.E., Esq., Schnader Harrison Segal & Lewis LLP TREASURER Tammi A. Halapin, P.E., Collec ve Efforts, LLC IMMEDIATE PAST PRESIDENT Charles R. Toran, Jr., Sci-Tek Consultants, Inc.

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►Corporate Chef Bill Fuller

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►Engineering Farm Equipment for Improved Safety

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►Supermarket Sustainability

One of the new features members can enjoy at ESWP is the Conference Work Table located in the Lounge.

Available during office hours—reservations not required—members can meet informally, or keep up on work in between appointments

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1ST VICE-PRESIDENT Robert J. Ward, P.E., CANNONDESIGN

2015 DIRECTORS Michelle S. Antan s, P.E., Duquesne Light Co. Debbie Bloom, Nalco Champion Greg E. Cerminara, P.E., Michael Baker Interna onal Doug Clark, P.E., Civil & Environmental Consultants, Inc. Michael P. Crall, HDR, Inc. Robert B. Czerniewski, Mascaro Construc on, LLC John C. Dietrick, P.E., S.E., Michael Baker Interna onal Del Dosch, PJ Dick-Trumbull-Lindy Paving Joseph H. Frantz, Jr., P. E., Range Resources Corpora on David E. Hathaway, Jr., United States Steel Corpora on Joseph W. Hollo, P.E., CH2M John W. Kovacs, P.E., PMP, D. GE, Ganne Fleming, Inc. James R. McMaster, PMP, Wes nghouse Jade Morel, EQT Produc on Company Jennifer M. Nolan-Kremm, P.E., AECOM Don Olmstead, P.E., Venture Engineers John R. Smith, Ph.D., P.E., Corporate Environmental Solu ons, LLC Mark E. Terril, PPG Industries, Inc. Mark Urbassik, P.E., KU Resources, Inc. Amy L. Veltri, P.E., BCEE, NGE Jeffrey M. Zeffiro, P.E., R.T. Pa erson Company, Inc. PUBLICATIONS COMMITTEE The ESWP produces a range of publica ons as a service to our members and affiliated technical socie es. ESWP Publica ons are supported by an all-volunteer Publica ons Commi ee.

Guest Editor Donald Olmstead, P.E., P.Eng., Venture Engineering & ConstrucƟon CommiƩee Chairs David W. Borneman, P.E., ALCOSAN & Zach Huth, Huth Technologies, LLC CommiƩee Joseph DiFiore, PARSONS Tanya McCoy-Care , ARCADIS Don Nusser, Hatch MoƩ MacDonald Donald Olmstead, P.E., P.Eng., Venture Engineering & ConstrucƟon John R. Smith, Corporate Environmental SoluƟons, LLC Chriss Swaney Editor-in-Chief David A. Teorsky, ESWP

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Pi sburgh ENGINEER WINTER 2015

Guest Edit or Column

W

hen the topic of Pi sburgh and food comes up, I think of kielbasa and Klondike bars, chipped ham and cabbage rolls, pierogies, halušky, Priman ’s, Heinz ketchup, and so on.

When preparing for this issue, one point was brought to my a en on: we’ve had some changes! This was reinforced in December, by Zagat’s ranking of Pi sburgh as first in their list of top food ci es for 2015. There have been other changes, too. Local traffic reporters s ll refer to the Heinz plant as a landmark, but that plant is under new ownership and the Heinz name on Pi sburgh’s North Shore is now associated with a sports stadium. Kra Foods and Heinz have merged.

Giant Eagle con nues to lead the grocery store wars in the area, (and has expanded beyond), but other supermarket chains have moved in.

Grocers and restaurateurs have provided some changes in what foods are available, and how it is prepared. Prepared foods and sustainability are now very much a part of the food landscape. Choices of organic foods, hypoallergenic foods, and foods that reflect dietary preferences are expanding. Biosecurity, a term in use in many industries, and used differently in each, is having an impact in the food industry. We are all aware of concerns over gene cally modified organisms (GMOs) and various outbreaks associated with food produc on.

My career in food service began in 1980, when working for a manufacturer of slaughtering and rendering equipment.

There, I got to see firsthand the importance of engineering to food produc on, and quality control. My first project, and my first exposure to the meat industry, was in a prison slaughterhouse just west of Toronto. “Sensory overload” might best describe the experience. But in me, I learned a lot about mechanical engineering, following design through fabrica on, installa on and start up. I learned about single and double loop controllers, why steam lines should be insulated, and how to avoid shocks. I learned what happens when I minimized the footprint of a cooler based on one type of equipment without considering that another might be bought.

I even learned about animal behavior. Temple Grandin, subject of the movie of the same movie, has produced some groundbreaking work on animal management that was required reading for me. Her work has led to industry-wide improvements in areas such as design of pens, chutes, ligh ng and drainage that all has led to smoother operaons and more humane treatment of animals. Another Pi sburgh ENGINEER WINTER 2015

project, involving the reloca on and refurbishment of an edible rendering plant, taught me how much wisdom and help good vendors can provide. Donald G. Olmstead I also learned a valuable lesson in quality control when standing in a small circle of V-P types, gazing silently at a screw conveyor that terminated about two feet short of the intended receiving hopper on my job.

Ooops!

There have been a lot of changes since then. Prison slaughterhouses are largely gone. Scale of opera ons has increased. Other changes are less obvious, such as decreasing reliance on ammonia refrigera on, and more rigorous sanita on requirements along the en re supply chain.

Automa on has made huge leaps.

In 2013, the USDA reported that Americans’ spend 13% of their household budgets on food, that agriculture and agriculture-related industries contribute 4.7% to the U.S. gross domes c product (GDP) and provide 9.3% of U.S. employment, and that an addi onal 1% is employed by food and beverage manufacturing (Food Expenditures, ers. usda.gov). Food and Kindred Products cons tutes 11% of Pennsylvania’s economy (Top 5 Industries in PA, newsmax. com). Clearly, food is an important part of the economy.

With all these topics, how to choose? We’ve done our best to provide an interes ng cross-sec on of developments in Western Pennsylvania, from Giant Eagle’s sustainability inia ve, to Wholey’s advances in bringing a broader selec on of live seafood to market. It was a challenge to find a range of complimentary and interes ng topics. Hopefully, we have succeeded!

Thanks to all who took me to contribute to this issue; Giant Eagle, Wholey’s, Bill Fuller, and others.

By the way, if someone were to ask me if the experience in the meat industry was something I could do again if I had the choice, my answer would be absolutely! It was as good an overview of the profession as I could have hoped for.

Think on that, new grads!

Donald G. Olmstead, P.E., P.Eng. is Execu ve Vice President with Venture Engineering in Pi sburgh, PA and a member of the ESWP Board of Directors. Mr. Olmstead may be reached at Dolmstead@ventureengr.com

ENGINEERING in the FOOD INDUSTRY

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Pictures from ESWP’s 132nd Annual Banquet

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Dr. James H. Garre , Jr., presents the George Washington Prize to Angela Ng (le ),and Finalists Nicole Huang and Alexandra Newby (right).

ESWP President Dan Cessna presents the William Metcalf Award to James H. Garre , Jr., Dean of the College of Engineering at CarnegieMellon University.

Guest Speaker Buddy Hobart, ESWP 1st Vice-President Bob Ward of CANNONDESIGN, and ESWP 2016 President Dan Cessna

WQED Mul -Media’s Rick Sebak performed the role of Master of Ceremonies .

A gathering of ESWP Presidents - former and current, from le - Tom Donatelli, Dan Cessna, Michael Bock, Tony DiGioia, Deborah Lange, Joe Ducke , Steve Dake, Charles Toran and Alex Sciulli

Buddy Hobart, Founder of Solu ons 21, a leadership and strategic planning consul ng firm, entertained and educated the audience with his observa ons on Gen Y.

Dr. Gerald Holder (le ), Dean of the Swanson School of Engineering at the University of Pi sburgh, presents the George Washington Prize to Miriam Rathburn (second from right) and Finalists Jayne Marks and Nathan Smialek (right).

Almost 500 guests gathered to celebrate Na onal Engineers Week at the 2016 ESWP Annual Engineering Awards Banquet, held at the Wes n Conven on Center Hotel.

Former ESWP President Deb Lange (right) assists ESWP 2015 Engineer of the Year Cathy Bazán-Arias with her corsage.

PennDOT’s Dan Cessna, presents the 2015 Engineer of the Year Award to N. Catherine “Cathy” Bazán-Arias, of DiGioia, Gray & Associates.

Former ESWP President and 2015 Metcalf Recipient Joe Ducke (SNCLavalin) meets with Fr. Lou Vallone, who provided the banquet invoca on.

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Pi sburgh ENGINEER WINTER 2015

Are Energy Upgrades Worth it to Grocers?

F

ood retailers inherently know that reducing energy Upgrades in Refrigera on and Ligh ng Offer the Best consump on reduces opera onal expenses and boosts Payoff. the bo om line. Few, though, have a clear picture of Refrigera on and ligh ng not only make up the lion’s share the industry’s energy profile and the magnitude of savings of total electricity use, they also affect opera ons of the to be realized by strategic energy upgrades. Without taking HVAC system. Done strategically, energy upgrades in reon the addi onal role of energy manager, this informa on frigera on and ligh ng in that same 50,000 square-foot isn’t readily apparent. Neither is knowing which upgrades store can cut the annual spend in these areas by as much make the most sense and how as 44 percent. When taking the to jus fy the cost of impleHVAC systems into account, to“According to the U.S. DOE, every dollar men ng them. tal store savings could be 47 saved in electricity has the same impact percent or more. on a food retailer’s bottom line as an $18 According to the U.S. Department of Energy, every Specific store savings, of increase in sales” dollar saved in electricity has course, depend on such varithe same impact on a food reables as climate zone, conditailer’s bo om line as an $18 increase in sales.* Ninety peron of exis ng equipment, and store size, among others. cent of electricity consump on is accounted for by refriger- Nevertheless, there are six key upgrades that should be a on (56%); ligh ng (22%); and cooling, space hea ng, and considered in any energy-reduc on effort. ven la on (collec vely 12%).

• Door retrofits for open cases. Savings are realized What does this look like in dollars? The DOE reports the averthrough reduced refrigera on load and total power age electricity usage for supermarkets is 51.5 kilowa -hours load. In a typical 5-deck dairy case, for example, annual per square foot. Using a cost of 11 cents per kilowa -hour, savings can be up to $97 per foot. the annual spend on electricity for refrigera on, ligh ng, and HVAC in a 50,000 square-foot store would be $256,274. • SweatMiser retrofits. An -sweat heater controls monPi sburgh ENGINEER WINTER 2015

ENGINEERING in the FOOD INDUSTRY

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itor temperature and humidity in the store and pulse door heaters as needed to control condensa on.

Poten al annual savings is more than $60 per door.

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LED ligh ng retrofits. Replacing fluorescent ligh ng with T8 LED ligh ng offers poten al savings of more than $16 per lamp in electricity and maintenance over the course of a year.

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Low-heat door retrofits for freezers. Compared with heated doors, the higher R-value of low-heat doors could save as much as $114 per door per year.

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Fan motor upgrades. Replacing evaporator-fan motors in walk-in coolers with electronically-commutated motors, or ECMs, could save $100 per motor. For refrigerated display cases, the switch from split capacitor motors to ECMs can save $39 per fan.

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Store recommissioning. Over me, the incremental adjustments made to refrigera on, ligh ng, and HVAC systems to maintain food-zone temperatures, op mal general and merchandising illumina on, and to maintain a comfortable store environment can cost far more in energy than maintenance and repairs that address underlying issues.

The national average of electricity usage for grocery stores in the U.S. is 51.5 kWh/Sq. Ft/Yr. Approximately 57% is spent on Refrigeration, 23% on Lighting, and the balance on other uses.

More than any other commercial building, for Convenience stores that sell gas, energy intensity can soar to as much as 94 kilowatt-hours per square foot or higher due to greater plug loads (e.g., coffee makers, slushy machines), outdoor lighting, and gas canopy lighting, all compressed into a relatively small footprint (Fresh Thinking. hillphoenix.com).

By comparison, the average U.S. Office Building uses 17.3 kWh/Sq. Ft/Yr. with lighting making up 39% (mge.com).

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Going back to the example of the 50,000 square-foot store, these solu ons may reduce a store’s total energy by as much as 47 percent, equa ng to more than $120,000 in annual savings.

To realize that same benefit to the bo om line through sales, customers would need to buy a he y – addional – $2.2 million in groceries.

Planning an Effec ve Retrofit Strategy Starts with Benchmarking Because refrigera on and ligh ng account for 78 percent of end use across the industry, these systems are generally prime candidates for energy upgrades. In other words, they o en offer the greatest opportuni es for cost-effec ve improvements. Retrofit projects, however, are not one-sizefits-all, and understanding

where to start is o en a major challenge for food retailers.

A simple benchmark of store performance gives retailers of any size an informa on-rich snapshot of their stores’ electricity profile and insight into where the best opportuni es for improvement lie.

A large supermarket chain in the Southwest recently set a goal to improve its electricity efficiency so that its por olio of stores would perform below the na onal average of 51.5 kilowa -hours per square foot per year. Benchmarking against this figure was the first, important step in understanding how to go about implemen ng their energy upgrade efforts to cost-effec vely achieve their goal.

At a glance, a simple bar chart plo ng each of the 55 stores’ average annual electricity use revealed which of the stores were performing above the na onal average and thus warrant facility energy audits. Across the chain, me and money is be er spent conduc ng audits on stores performing 35 percent above goal, for example, than on those performing only 5 percent above. Comparing similarly forma ed stores with each other also reveals audit and improvement opportuni es. The higher the electricity intensity of the store, the greater the expected return on the retrofit projects, and the retailer is implemen ng their audits and projects accordingly.

Informa on from the chart guides the energy-improvement efforts in other ways as well. As helpful as it is to know which stores are overly energy-intensive, it’s also useful to look at what’s going on in the stores that perform well. Best prac ces and setups in those facili es can inform posi ve changes in the others.

Energy upgrades are con nuing to be done strategically across the chain, and include such solu ons as retrofi ng open cases with doors, installing an -sweat heater controls, retrofi ng freezers with low-heat doors, upgrades for lighting and fan motors, and system recommissioning. As the project progresses, the retailer con nues to benchmark against the na onal average to track results. *It’s o en cited that saving $1 in energy has the same impact on the bo om line as increasing sales by $59. While the DOE has reported that equivalency in the past (see the ENERGY STAR Building Manual), the value has recently been revised to an $18 increase in sales.

Read More: h p://supermarketnews.com/store-design-construc on/are-energy-upgrades-worth-it-grocers#ixzz3xn39FXVA Read More: h p://supermarketnews.com/store-design-construc on/are-energy-upgrades-worth-it-grocers#ixzz3xn349tnR

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Pi sburgh ENGINEER WINTER 2015

Bringing

FRESH

FISH to Market

By Don Olmstead and Randy GoodleƩ

Wholey’s basement filtra on system with Randy Goodle (le ) and Sam Wholey

Robert Wholey & Co Inc (Wholeys) has been a fixture in Pi sburgh’s “Strip District” since 1959, and in the area since 1912.

A family owned business, it is known for meat and fish.

Wholey’s relies heavily on mechanical refrigera on and ice to keep meat and fish fresh. However, star ng with lobsters in the mid-1960’s, Wholey’s also sells live seafood as well.

Mortality rates for live seafood could be high, especially when new shipments were received. Wholey’s looked for outside exper se and, in 1982 brought on board Randolph Goodle , a marine biologist and then director of the Pi sburgh Aqua Zoo. “Randy”, now sole proprietor of Aqua c Systems Consultants, iden fied the problems in water quality and stress in the animals and helped to upgrade the filtra on system shortly a er. Further improvements were added over me, both in equipment and development of best prac ces for handling of the marine live stock.

Due to success with the system as well as market interest, Wholey’s expanded their live animal displays in 1995 with warm water and cold water fish systems, to include trout, stripped bass, lapia, perch, carp, channel ca ish, freshwater eels and other species of opportunity. This trial system was a success and modifica ons and improvements to this system have been ongoing over me as well. See Table 1 for a summary of the current systems.

Table 1: Aqua c Systems at Wholeys System 1

2

3

Water Type

Conditioning

Stock

Source

Fresh

Heated or ambient

Tilapia

Farmed in North Carolina

Fresh

Heated or ambient

Carp

Farmed in Pennsylvania, Ohio

Fresh

Heated or ambient

Catfish

Farmed in Pennsylvania, Ohio

Fresh

Chilled

Striped Bass

Farmed in North Carolina

Fresh

Chilled

Trout

Farmed in Laurel Highlands

Fresh

Chilled

Eels

Marine

Chilled

Shellfish

Farmed in New England, Prince Edward Island

Marine

Chilled

Lobsters (3 sizes) and crabs

Wild caught, Maine

Pi sburgh ENGINEER WINTER 2015

ENGINEERING in the FOOD INDUSTRY

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Given the popula on densi es supported by each system, weekly shipments without any biological or chemical stress robust and reliable water treatment processes are required. issues and has cut ini al and long term fish mortali es from Each system has four basic types of inline commercial grade as much as 10% down to less than 2%. components: a large sump tank, bag filters, biofilters, and The method of shipping is as important to seafood survivUltra Violet (UV) sterilizers. The bag filal as how it is sustained when received. ters capture par culate debris (scales, Wild-caught marine shellfish are shipped “Each system expansion food, and waste) from the tank overin from coastal wholesalers by air or flow drain lines, thus mi ga ng loading required learning truck and live fish are trucked in from a of the biofilters downline of them. The new parameters and variety of aquaculture sources. Lobsters large, commercial grade biofilter units in procedures concerning and crabs are kept chilled with the use the basement are designed to be able to water quality, temperature, of cold packs and the fish shipments handle large loads of animals. UV sterrequire large trucks with large holding salinity, circulation ilizers suppress pathogens such as paratanks, complete with refrigera on and sites that may come in with the fishes. requirements, parasite aera on units.

Large commercial grade chillers and control through UV heaters also keep the systems at the opCurrently, Wholey’s has ten aquariums sterilizers, filtration rates mal temperature range for their aquatfor perusal by the public, for a total voland best practices” ic residents. Each opera on features byume of approximately 6,000 gallons of pass plumbing to allow water to be kept fresh and salt water. With these comcircula ng un l a malfunc oning unit is mercially sized systems, Wholey’s can repaired. Shelf spares are provided for import up to 3,000 pounds of lobsters and crabs (blue, each type of pump. dungeness and red crabs) and some 2,500 pounds of live Each expansion required learning new parameters and procedures concerning water quality, temperature, salinity, circula on requirements, parasite control through UV sterilizers, filtra on rates and best prac ces. Best prac ces addressed water changes, handling of animals for sale, and managing popula on loads at the correct levels so as to not overload the filtra on systems and nega vely impact the water quality for the animals. In par cular, water quality parameters such as Ammonia, Nitrate, pH, salinity and Temperature are monitored several mes weekly.

These parameters determine the number of water changes, bio-filter backwashings, and new batches of sea water that are needed to keep the systems running at op mal levels.

Recent addi ons at Wholey’s have included a large holding Wholey’s Filtra on System tank in the basement to effect rapid water changes and an experiment with a shellfish splash tray. The new rapid water change design allows for not only an improvement in con nuous clean and clear water for the fishes and marine invertebrates but also allows Wholey’s to bring in large 10

fishes (striped bass, trout, perch, lapia, freshwater eel and others) at any given me and can house them over extended periods with minimal losses before they are purchased for public consump on.

The displays draw customers, tourists and school trips.

Wholey’s con nues to experiment with improvements to equipment and displays, New species are under considera on for the future, as Wholey’s con nues to explore and meet the evolving requirements of its customer base.

Randolph Goodle is head of Aqua c Systems Consultants in Pi sburgh, Pennsylvania, providing aquarium consulting for commercial businesses and private residences. Mr. Goodle may be reached at (412) 606-6012.

Donald G. Olmstead, P.E., P.Eng. is Execu ve Vice President with Venture Engineering in Pi sburgh, PA and a member of the ESWP Board of Directors. Mr. Olmstead may be reached at Dolmstead@ventureengr.com

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Pi sburgh ENGINEER WINTER 2015

ESWP Member News More than 75 firms are represented in the Corporate Member program of the Engineers’ Society of Western Pennsylvania (ESWP).

Memberships are available at 3 levels: Gold, Silver and Bronze. Gold members are en tled to 14 memberships that can be exchanged by employees; Silver, 9; and Bronze, 5 — annual dues are $2400, $1700, and $1000 respec vely. In addi on, ESWP Corporate Member Firms may add 2 addi onal individuals in our Under-35 age category at no addi onal cost. More informa on can be found at eswp. com. Please contact the ESWP Office (412-261-0710) for addi onal details.

NEW! For Government Employees (full- me), Individual Membership Rates are now $50.00!

Membership in ESWP comes with a long list of benefits! From our con nuing educa on opportuni es earning you Professional Development Hours (PDHs), to the business networking events in our fine dining city club, there is something for everyone in your organiza on.

Also, ESWP is helping the next genera on of engineers with student outreach programs, giving you the opportunity to par cipate in many rewarding programs.

ESWP Gold Corporate Member Firms

ESWP Silver Corporate Member Firms

Uhde Corporation Pi sburgh ENGINEER WINTER 2015

ENGINEERING in the FOOD INDUSTRY

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THIS YEAR, AT ESWP Our Mission Advance the engineering profession and position Western Pennsylvania as a Center for Engineering Excellence and Innovation

Dining at the Engineers’ Club

Seek and prepare the nextgeneration of engineers

ESWP is located in the stately Pittsburgh Engineers Building, in the heart of downtown Pittsburgh. Our location and award-winning cuisine make it the perfect lunch club for professionals looking for both distinction and affordability.

Offer professional development and networking opportunities

The perfect facilities – available for your next lunch, banquet or meeting

Collaborate on engineering matters of regional and civic importance

THE EXECUTIVE DINING ROOM & THE VAULT • Lunch Served M-F from 11:30AM–1:30PM

Objectives

Highlight achievements from a diverse spectrum of engineering and related fields

Strategic Initiatives PROMOTE ESWP AND POSITION THE SOCIETY FOR SUCCESS • Raise awareness and grow membership • Increase use of the Engineers’ Club • Develop and distribute exceptional publications PROVIDE WORLD-CLASS PROFESSIONAL DEVELOPMENT • Deploy exceptional conferences • Offer educational and networking events; highlighting innovative technologies and industry best practices • Provide professional outreach and services to affiliated technical societies DEVELOP AND SUPPORT FUTURE ENGINEERS • Mobilize and activate our young members • Collaborate with local universities • Promote and participate in STEM (Science, Technology, Engineering, and Mathematics) activities

Belonging to ESWP Whether you’re an individual or a business, an engineer, student or other professional – you’ll enjoy a variety of benefits with our affordable annual memberships

• Reservations not required, but appreciated (especially for larger parties) • Can accommodate banquets & meetings: Breakfast, Lunch and Dinner • Full audio visual capabilities with Wi-Fi enabled • The vault serves as an intimate dining room for up to 12 guests THE BOARD ROOM One of our most popular rooms, the Board Room is traditionally set conference style and can accommodate 20 people comfortably. Natural lighting makes the room comfortable for meetings and conferences, along with the full range of AV services.

THE MAIN DINING ROOM The Main Dining Room, our largest room, is located on the second floor of the Pittsburgh Engineers’ Building.

It can be set with different table configurations for meetings, conferences and social events, along with the full range of AV services. The room can accommodate 25-125 people.

Our Annual Awards Banquet For more than 130 years, members and friends of the Engineers’ Society of Western Pennsylvania have gathered to celebrate engineering, and recognize the best and brightest stars in the profession. Awards presented include: • The Metcalf Award – Our Lifetime Achievement Award

• Project of the Year Awards – Presented for engineering excellence in categories of Transportation, Technology, Sustainability, & Commercial • Engineer of the Year

STEM Outreach ESWP is dedicated to encouraging the “next generation” of engineers, through innovative, enjoyable, and hands-on learning opportunities, and other activities, such as the Members College Scholarship.

Original programs such as our Design Lives Here program, the ACE Mentor Program, and the nationally renowned Future City Competition offer students the opportunity to learn by doing, alongside professional engineers, mentors, and teachers.

Pittsburgh ENGINEER Magazine ESWP publishes the quarterly Pittsburgh ENGINEER magazine, covering interesting and timely topics on all engineering disciplines.

ESWP Sponsored Conferences

Who is part of ESWP? ENGINEERS A multi-disciplined community of more than 850 members and more than 400 different firms NON-ENGINEERS Associate members from healthcare, finance, law, insurance, government AFFILIATES Home to more than 30 different technical & professional organizations, providing administrative support services

Affiliated Technical Societies In addition to calling ESWP “home”, Affiliated Societies enjoy many other membership benefits as described here.

You can learn more about our affiliates by clicking on the link to their website, or contacting the officer currently listed with their respective association.

The following professional organizations are just some of the Affiliated Technical Society members of ESWP. • ASCE – American Society of Civil Engineers • PMI – Project Management Institute

INTERNATIONAL WATER CONFERENCE® (LOGO) The ESWP-sponsored International Water Conference® is the world’s leading technical conference on industrial water and waste water treatment. For more than 75 years, attendees from around the world have attended this international event.

INTERNATIONAL BRIDGE CONFERENCE® (LOGO) Since 1983, ESWP’s International Bridge Conference® attracts a world-wide audience for technical presentations, tours, seminars and exhibits. Held in the City of Bridges, the IBC now attracts more than 1,500 attendees annually.

PA BROWNFIELDS CONFERENCE (LOGO) Since 1995, ESWP has been committed to the cleanup of environmentally impaired industrial sites. Originally titled the ‘Industrial Site Recycling Conference’, this event preceded the term “brownfields”.

• PSPE – PA Society of Professional Engineers • SAME – Society of American Military Engineers • SWE – Society of Women Engineers

It’s your ESWP! How can ESWP help you?

To learn more about the ways that an ESWP membership can help you grow, personally and professionally:

Visit eswp.com Call 412-261- 0710 Email eswp@eswp.com Engineers’ Society of Western Pennsylvania 337 Fourth Avenue Pittsburgh, PA 15222

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Ten Minutes with...

BILL FULLER Recently, Paul Parise, a member of the ESWP Publications Committee, spent some time with Bill Fuller, the corporate chef at big Burrito Restaurant Group, which owns and operates the Mad Mex restaurant chain and trendy establishments such as Casbah, Soba, Umi, Eleven and Kaya. Paul wanted to explore how logistical concerns such as shipping & delivery, kitchen design, utility service and energy concerns affect end-users, like a restaurateur...

Paul Parise (P): So Bill, I see you have an educa onal background in science. Can you tell me how you ended up in the restaurant business?

Bill Fuller (B): So you know, I put myself through school working in restaurants as a cook. For undergraduate I went to George Mason University near Washington, D.C. I originally thought I was going to go and get a business degree and I ended up having to take a science class, so I took chemistry which I liked and then switched my major to chemistry. When I was finishing my degree I applied to graduate schools and I got in to Berkeley – which is one of the best chemistry programs in the world – and so how am I not going to go there. So I went to Berkeley for a few years and I entered the Ph.D. program there working on synthe c bioinorganic chemistry. I did that for awhile and it was awesome, but I really sort of missed the restaurant world. So, I moved back to Pi sburgh, I’m from Western Pennsylvania, and ended up involved with big Burrito, that was about 20 years ago.

P: I see. So is there any crossover between your educa onal background and what you do now?

B: Well I think the study of chemistry is the analysis of a situa on or a problem, isola ng the components of the problem, and figuring out how to solve it...whether it’s balancing a redox equa on or trying to understand why your tra on is not working, you have a set of condi ons that you isolate and then you look at the condi ons and work through it and find a solu on. I think that applies to everything in the world but I think it really applies to the restaurant world and it just helps with a problem in the kitchen. It makes it easier to understand, for example, why an emulsion breaks. But you can be a great chef and not understand any of that, and you can be a great scien st and a lousy chef.

P: I understand you are involved, when planning a new restaurant, the layout and design of that space. Can you tell me some of the main features when you’re working with say an architect or an engineer that you look for to make that loca on successful?

B: The driving force in any design is efficiency, you know Pi sburgh ENGINEER WINTER 2015

there’s a lot of reasons for efficiency. Number one: you pay rent on every square foot so the fewer square feet you can have in the kitchen the more space you can have in the dining room, you know the more volume you can do. You also you want to have efficiency because you want to make the situa on work really well for the cooks. You know you want the cooks to be able to turn and pick up the next thing and turn back to their project and not take a lot of steps, not have to run around, not have to spend a lot of useless me and energy covering ground or moving things. So efficiency is always one of the things we look for and you know that’s really o en as simple as placing the two pieces of equipment next to each other that one cook will use.

P: When you speak of efficiency in this day and age obviously energy efficiency is a big topic. How does that come into play within our business and design of your spaces?

B: One of the things we’re always looking at is water. Water is expensive and historically there are a lot of pieces of equipment that use water for a coolant. We use steamers that are big consumers of water and of course every restaurant has ice machines, and tradi onally a lot of ice machines were water-cooled. We made a lot of effort to move the ice machine and refrigera on units outside to reduce the cooling inside – both by the unit and by the HVAC system. That’s one we work on. Every year the ven la on hoods get more and more advanced...we install ven la on hoods that have detectors that detect the amount of smoke and par culate in the air and then either increase or reduce the speed of the fans to save energy. You know it’s a big concern. You put in a very inefficient hood you’re going to pay for that for 20 years.

P: Have you seen in the years that you’ve been in the business and working through different spaces, a large difference in energy consump on say in a building that was designed 15 years ago versus something that you did more recently?

B: For sure...older kitchens that have, especially the older hoods that just pull a lot of air out and are inefficient that way because if you’re running a hood con nuosly, it’s pulling air out. It pulls out heat in the winter me and it pulls

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out air condi oning in the summer. Also the modern hoods balance the airflow be er and temper the return air so modern hoods will have tempered return air, it’ll be warmed up in the winter me so you won’t have to run your heat in the kitchen as much. Ge ng rid of anything water-cooled we do; water is an expensive and limited resource and any me we can save on that we do.

P: What about your fresh products that are coming into the restaurant, are there any unique challenges you face with storing those, handling those and the technology that’s in the restaurant to deal with those items?

B: One of the things in our specialty restaurants is we buy really high quality fresh fish everyday. And so ge ng that in, ge ng that on ice, and keeping that ice drained is important, because you know fish decomposes as a func on of temperature. It rapidly decomposes as it gets above 40 degrees–it’s sort of a geometric progression of decomposion as a func on of temperature. So fish is best kept right on ice and kept as close to freezing as possible. So we in all of our walk in coolers we have systems set up whether it’s a bunch of plas c food bins with strainers in them or manufactured stainless steel trays with drain lines and drain pans.

You know ge ng that fish cold and keeping it cold is really important for freshness.

P: In a restaurant like Umi where you’re primarily serving raw products, what’s the me that you can hold on to that product before it’s got to be used or discarded?

B: Well we’re ge ng fresh product in everyday. One of the things people don’t know about sushi is a lot of the fish has to be frozen before service to reduce the possibility of parasites. Some of the white fish, like a fluke, or even tuna, it’s be er to freeze it and hold it. So we’ll get some beau ful fish in, and it’s regula on in Allegheny County about the variety of the fish that need to be frozen to reduce parasites, we’ll tray them up, clean it down and we have one super cold freezer that we pop it in to get it frozen then we’ll keep it in there. But s ll it decreases in quality in the freezer so we’ll s ll be rota ng through that a couple mes a week.

And s ll it doesn’t ma er if it’s frozen or not – you can’t freeze a piece of fish for a month and have it be as good. So that’s one of the ways it really helps take care of fresh fish.

And the other way is we get it in all the me. Fish is coming in the back door everyday and we’re really conscien ous about what’s coming in and how it looks and how we take care of it. Mr. Shu, the sushi chef, sends more fish back than anybody I ever met!

I: Do you have trouble finding suppliers that you can rely on or is there enough people in the game that you know if you don’t get a quality product from one you can find another pre y easily?

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R: There are some pre y high quality suppliers in the region for fish. There’s a company from out of town and a couple local companies so it’s easy to move our orders around.

But we believe in building rela onships with our suppliers rather than try to get them one against the other. We really work with them and help educate a supplier with the quality and type of product we want. Because if they get it right, then we get it right and everybody profits. Some mes you need a couple suppliers...one of our suppliers that comes from out of town, but every once in a while if there is snow to deal with, their truck might not make it here un l late, so we have to have a local supplier, too.

P: big Burrito have a lot of diverse restaurants across different types of food, what do you see in the future for big Burrito? What’s your next step or your next type of restaurant you’d look to work on?

B: Well of course we’re going to keep growing the Mad Mex’s. And we are mee ng to just put a whole bunch of ideas on the board as to what we might want to do. There’s been a lot of success by a lot of restaurant companies opening quick serve restaurants that are high quality food and that’s very exci ng to us. The idea of opening up, not a fast food place, but an “almost fast food place” would be a lot of fun. There’s just a lot of fun stuff going on now in food...the burger craze keeps going, and there’s a friend chicken sandwich craze running around that is pre y interes ng. There’s a lot of trends that we’re going to talk about. But definitely whatever we do it’s going to be simple, fresh and casual, that’s definitely what we’re going to do. You know we love our Eleven, and Umi, and our high-end restaurants, but our next thing, I think, will be really casual and fun.

P: That’s great Bill. Well, it’s been ten minutes so I want to end our conversa on here. I really appreciate you me, and just on a personal not I’ve got to say I love your restaurants.

B: Alright. Sure, I look forward to seeing you out there!

About Bill Fuller...

Hitchhiking his way from his hometown of Dubois at 18 to venture the country, Bill se led in D.C. as a line cook while studying for his B.S. in Chemistry at GMU. He abandoned his scien fic pursuits, trading his labcoat for a chef’s jacket.

Bill eventually made his way back to Pi sburgh and into the kitchens of big Burrito Restaurants, and has served as the Corporate Chef since 1997.

Bill has been awarded both Chef of the Year and Restaurateur of the Year from Pi sburgh Magazine, in addi on to sharing in the numerous awards received by the restaurants he oversees

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Pi sburgh ENGINEER WINTER 2015

ENGINEERING EQUIPMENT to reduce accidents and injuries on the farm

By Stefanie Tomlinson

s you nibble on an ear of sweet corn or bite into a delicious slice of homemade apple pie, you are probably not thinking much about the work that went into ge ng the produce from farm to table.

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Agriculture ranks among the most hazardous industries in the United States, according to the Centers for Disease Control and Preven on. Every day, 167 agricultural workers suer a lost-workme injury. In 2012, 374 farmers and farm workers died from a work-related injury.

At Penn State University, engineers are developing technology they hope will help prevent these injuries and save lives.

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ENGINEERING in the FOOD INDUSTRY

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Apples to Apples Paul Heinemann, professor and department head of agricultural and biological engineering, is developing a low-cost harvest-assist device for picking apples. The two-person, self-propelled pla orm is designed to be more ergonomically friendly than the tradi onal method for picking apples.

Heinemann explained, “Usually, harvesters stand on very tall ladders and e buckets around their bodies to store their yield. A lot of injuries occur this way.

How can we bridge the gap between a manual and fully automa c device while making machinery that is safer?”

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device will help prevent injuries because it is adjustable, allowing apple pickers to posi on themselves for op mal reach.

The apples are also at risk of being injured or “bruised,” resul ng in lost profits for orchard owners. Heinemann said, “The key part of our machine is the distributor, which has to distribute the apples without bruising them.”

Number of agricultural workers per day who suffer a lost- me injury

Number of farmers and farm workers who died from a work-related injury in 2012

To find out, he and his Ph.D. student, Zhao Zhang, collaborated with Andris Freivalds, professor of industrial and manufacturing engineering, whose research focuses on ergonomics. Freivalds pointed out several ways apple picking can cause injuries. “There’s the risk of falling while climbing up and down a ladder. Workers can also get back injuries from carrying heavy buckets of apples or bending over to dump the apples in wooden crates.”

Heinemann’s device, a tall, ba ery-operated aluminum structure with a trough on either end, a aches to an ORSI ECO PICK, a self-propelled electric pla orm that carries two workers from tree to tree. Each worker stands on one side of the device, picks apples, and places them in a padded tube. The apples roll down the tubes and eventually end up in a wooden crate.

Freivalds noted that although the workers are standing, the

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Biological engineering junior Joey Stephens explained how the distributor works: “It spins the apples in a circular mo on so when one apple rolls in from a tube, it doesn’t bump into the other apples.

The apples eventually end up in a wooden crate.”

The Boyertown, PA, na ve paired up with Heinemann this summer to work on the harvest assist device, including developing metal parts to retrofit it to different vehicles and designing a new manifold. “I’m working with engineers at the Bartle Company in Canada to see if we can a ach it to their Chariot, which is similar to the ECO PICK.” Stephens said working with Heinemann has been a great opportunity. “It’s really cool, especially since Penn State was founded as an agricultural college.”

Their efforts are funded by the Pennsylvania Department of Agriculture, the State Hor cultural Associa on of Pennsylvania, the Penn State Research Founda on, and the College of Agricultural Sciences RAIN Grants Program.

What’s the (Tipping) Point?

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ennis Murphy, Na onwide Insurance Professor and Extension Safety Specialist in the Department of Agricultural and Biological Engineering, is also involved with several farm safety ini a ves.

One project involves working with Joe Sommer, professor of mechanical engineering, and Sean Brennan, associate professor of mechanical engineering, on research to help prevent tractor rollovers.

Murphy explained, “When a tractor ps over, Roll Over Protec on Structures can save the operator’s life, especially if the person is wearing a seat belt. Our aim is to prevent tractors from rolling over in the first place by providing re-

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al- me stability and instability informa on to tractor operators.”

Determining the condi ons for a tractor rollover was the first step toward accomplishing this mission. To do so, Sommer established a series of predic on equa ons for side overturn and rear overturn. His equa ons were used to develop an inexpensive micro-electro-mechanical systems (MEMS) stability sensor that measures a tractor’s roll rate and roll angle. Sommer said, “Tests showed the sensor is 98 percent accurate at iden fying turnover. Now we need to figure out how to let the tractor operator know that he or she is in danger.”

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Pi sburgh ENGINEER WINTER 2015

That’s where Brennan comes in. He spent the last two years designing and building a six-axis tractor rollover simulator. Located in Research Building B on the University Park campus, the simulator is helping to determine what kind of warning system will be most effec ve.

Sommer said another opon they could consider is a tac le approach, such as installing a ny motor so the steering wheel vibrates when the tractor is close to rolling over. “Many mes tractor operators aren’t paying a en on to their dash, so this would provide a direct connec on between the operator and the warning system.”

Brennan said there are some big challenges to this research. “What kind of warning system should we put in place and where do we put it? There are already so many bu ons and lights inside the tractor, so how can we design our system so it will be effecve?”

Penn State is an ideal place to conduct this research because a lot of family farms s ll exist in the state, said Brennan. “Pennsylvania has The six-axis mo on system in Research B is helping engineers excellent soil, but farmers study humans’ percep ons of lt and rollover. must ba le hilly terrain, therefore rollovers are comIn addi on, warning systems mon. Ten tractor operators in the state lost their lives in rollcan some mes show false posi ves, said Brennan. “How over accidents in 2013 and 80 percent of rollover deaths can we design our system so that doesn’t happen?” happen to experienced farmers.”

In order to find out, the team recruits par cipants to sit in the simulator and play a game that tests their percep on as well as their memory of lt. “Basically, we set the simulator to a specific angle and give them between 10 and 20 seconds to try to remember exactly where they are posi oned.

We then reset the simulator to ‘zero’ and let them take control of the machine and try to posi on it to the same angle.

It’s kind of like the game Simon Says,” explained Brennan.

He said the simulator will lt to an angle of up to 40 degrees. “Tractor rollovers start at around a 30 degree angle.

To give you some perspec ve, in an SUV, a rollover can ini ate at around a 12 degree angle.

So far the researchers’ results indicate that humans tend to underes mate the remembered roll angles of the simulator, therefore in a real-world situa on they would be “underesma ng the danger they’re in.”

Most research par cipants have been students and people 55 and over. “We target the younger popula on because they are less experienced and we target the older populaon because the average age of a farmer in Pennsylvania is just over 56,” explained Brennan.

Brennan said they are considering a warning system that will fit on the tractor’s dash and that can be retrofi ed to older equipment. “Genera ons of farmers own tractors that date back to the 1950s, so we can’t wait for the new technology in modern tractors,” said Brennan.

Pi sburgh ENGINEER WINTER 2015

The researchers’ work is funded by the Northeast Center for Occupa onal Health and Safety in Agriculture, Forestry, and Fishing, a division of the Na onal Ins tute for Occupa onal Safety and Health.

Future Possibili es Heinemann said he would like to find a commercial partner for his low-cost harvest assist device. “We want to create increased awareness of the machine and get it on the market and in the hands of apple growers.”

He recently applied for a patent for the device.

Brennan plans to install a virtual background in the simulator. “We purchased a panoramic camera to get some farm photos, so that our simulated farmers get the look and feel of being on a real farm. This same technology may even soon allow farmers to operate tractors without the danger of being inside them.”

He will con nue to develop and evaluate the performance of tractor warning prototypes un l they find the most effecve system.

Sommer said his MEMS stability sensor is not commercially available but he hopes someday one will be installed in every tractor.

Reprinted with permission from Engineering-The Magazine of the Penn State College of Engineering, Winter/Fall 2015, Vol. 30, No. 2

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Giant Eagle E X P A N D S Environmental Sustainability Efforts Retailer’s 5% Water Reduc on Goal will result in Millions of Gallons Saved The mul -format food, fuel and pharmacy retailer, Giant Eagle, Inc., has a longstanding tradi on of suppor ng the communi es it serves as well as being a responsible steward of the environment. “Giant Eagle has long been dedicated to conserving natural resources through the implementa on of environmentally-minded business prac ces,” said Giant Eagle Chief Sustainability Officer, Shelly Sponholz.

“We feel that it is important to be environmentally conscious every day of the year.”

Giant Eagle was the first grocer to operate a Leadership In Energy and Environmental Design (LEED)-cer fied supermarket in the United States. To date, Giant Eagle operates 12 LEED-cer fied loca ons. In addi on, Giant Eagle has made a commitment to reduce water consump on by five percent

by July 2017, resul ng in an cipated conserva on of millions of gallons of water. According to Jan Eliasson, Deputy Secretary General of the United Na ons, by 2050 demand for water is projected to rise by an es mated 40 percent.

In an effort to accommodate this growing demand, Giant Eagle executed a five month conserva on program where eight company pilot loca ons exceeded a five percent water savings. As a result, all Giant Eagle and Market District locaons were retrofi ed with water conserva on equipment in 2015.

In addi on to the conserva on efforts at its more than 200 supermarket loca ons, the company’s WetGo car wash loca ons u lize water reclama on systems in order to make quality car washing more environmentally friendly. A single WetGo car wash uses approximately 50% fewer gallons of fresh water than typical car wash systems.

Doing Business in the Light of Day Ligh ng and HVAC are the largest energy loads in supermarkets a er refrigera on. The rela vely large roof area of stores provides the perfect opportunity to u lize skylights to reduce a constant energy load during day me opera ng hours.

Skylights enable Giant Eagle to shed up to 50% of its sales floor ligh ng load during certain mes of year. Photocells on the sales floor measure light levels and automa cally shed por ons of the overhead ligh ng when natural daylight levels meet the necessary illuminance levels.

Giant Eagle was careful when adding skylights to consider the impact to HVAC loads and ensure that skylights were 20

never increasing the overall energy intensity of its stores.

Using energy models and por olio comparisons, Giant Eagle has validated that skylights reduce the energy consump on of its buildings even in a hea ng dominated climate.

When considering construc on op ons for its newest store in Carmel, Indiana, Giant Eagle was interested in improving the skylight feature of our supermarket design leading them to a product that has a higher R-value and a lower solar heat gain coefficient which reduces the added hea ng and cooling costs associated with skylights compared to tradi onal roofs. These skylights also have solar tracking capabili es. U lizing this new skylight would allow the Company to reduce the nega ve impact to HVAC and maximize the amount of daylight entering the stores with reflectors at the beginning and end of each day.

Environmental Protec on Agency Honors for Sustainable Prac ces Water is not the only conserva on program ini ated by the company. Since 2005, Giant Eagle has received recogni on from the Environmental Protec on Agency (EPA) for conserving resources through energy efficiency.

Named the EPA’s Energy Star Partner of the Year to acknowledge its outstanding contribu on to reducing greenhouse gas emissions through leadership in energy management, Giant Eagle has also been recognized for adop ng smart energy prac ces and investments throughout its opera ons including installing new energy efficient ligh ng technology, purchasing wind-generated electricity and educa ng store Team Members on how to save energy.

“Our mul ple partnerships with the EPA are a significant part of our overall sustainability strategy which includes water conserva on, energy management efforts, and recycling ini a ves,” said Sponholz. “We truly believe that our environmental commitment is a vital part of the success of both our communi es and our business, as so many of the sustainable projects we undertake produce tangible benefits to each.”

“As an ENERGY STAR partner, Giant Eagle has successfully integrated energy performance into its business strategy and day-to-day opera ons,” said Director of EPA’s Climate Protec on Partnerships Division Beth Craig. “By par cipa ng in ENERGY STAR, organiza ons like Giant Eagle are showing businesses worldwide that protec ng the environment is good for the bo om line.”

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Pi sburgh ENGINEER WINTER 2015

Delivering a Cleaner Future with Compressed Natural A push toward greener technologies – and the development of the Marcellus Shale natural gas forma on under Gas Fueling Sta ons Beginning in 2011, Giant Eagle built on its longstanding commitment to environmental sustainability by opening three of Pi sburgh’s first publically accessible Compressed Natural Gas (CNG) fueling sta ons.

Giant Eagle opened its first public/private CNG fueling staon in the Fairywood area of the City of Pi sburgh. Since then, Giant Eagle expanded its alterna ve fuel efforts in 2013 to include its first GetGo CNG fueling sta on in Cranberry Township. In addi on to making CNG publicly accessible for cars and trucks, the company is able to fuel its growing fleet of 90 CNG powered Volvo vehicles that account for approximately 44 percent of Giant Eagle’s total distribu on fleet.

“We are dedicated to doing business in the most sustainable manner possible across all of our business opera ons,” Giant Eagle President John Lucot. “Our efforts have been greatly advanced with the help of others and we give thanks to our local and state officials as well as our allies at Volvo and People Natural Gas who partnered with us to make these facili es happen.”

Pennsylvania -- posi ons Giant Eagle as an early player in the market of CNG-powered vehicles. The company also enjoys success in the gasoline market with more than 200 GetGo fuel and convenience store loca ons throughout Pennsylvania and surrounding states.

Giant Eagle Customers Also Play a Role in Environmental Protec on Giant Eagle has reduced its carbon footprint through various sustainability ini a ves including plas c recycling programs, solar roofing technology, 12 LEED-cer fied store construc on supermarkets and more. Throughout the past year, the company diverted nearly 6,000 tons of food to area food banks, recycled more than 45,000 tons of cardboard, paper and cans, and successfully collected and recycled more than 600 tons of plas c shopping bags.

Giant Eagle customers have helped the company to save more than 474 miles of register paper by selec ng eReceipts at checkout. Since the op on launched in January 2015, eReceipts have offset more than 2.1 million paper receipts.

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2016 Pennsylvania Brownfields Conference SAVE THE DATE! The 2016 Pennsylvania Brownfields Conference is set for October 26-28, 2016 at the Lancaster County Conven on Center in Lancaster, PA. Plan to join us to learn about opportuni es for transforming communi es throughout the commonwealth. Conference a endees will experience the City of Lancaster’s success in crea ng a vibrant des na on where people want to live, work and visit. The PA Department of Environmental Protec on will host the conference in partnership with the Engineers’ Society of Western PA. Visit h ps://eswp.com/brownfields/overview/ for details

About the Conference...

We have a terrific conference planned for you, building upon many of the successful conferences that past conference a endees have enjoyed.

These include: • A high-quality program containing the important topics that help make every brownfield project a success.

• Plenary sessions presen ng mely and important informa on by leaders in the field.

• An exhibit area offering solu ons by the companies & organiza ons who can help ensure the success of your brownfields project.

• Everything that ma ers most when ge ng brownfields back to ac ve use.

Lancaster Conven on Center Anchoring historic Penn Square, the integrated Lancaster County Conven on Center and Marrio Hotel are located in the heart of energe c Downtown Lancaster, recognized as America’s oldest inland city.

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Call for Presenta ons Now Open!

Exhibit Reserva ons Now Being Accepted!

The Pennsylvania Brownfields Conference Planning Commi ee is seeking high quality presentaons for the 2016 conference. We are interested in single presentaons, or panel sessions in development and technical topic areas.

Exhibi ng at the Pennsylvania Brownfields Conference is a great way to place your firm in front of hundreds of industry professionals who are looking for ways to solve problems. Your firm may have the answer, but you need to be there to help. Exhibi ng at the Pennsylvania Brownfields Conference is an effecve way to posi on your firm as an expert in the field, and provides you with high visibility to those seeking your services the most. Exhibi ng is easy and affordable. The Lancaster Conven on Center allows for easy exhibitor move-in and move-out.

Exhibitors can quickly set up on Wednesday evening and be ready to meet with your next poten al client during the all-day exhibit area on Thursday.

If you are interested in presen ng mely, informa on in front of an educated audience of brownfield prac oners, the Pennsylvania Brownfields Conference is the place for you!

The 11th Annual Pennsylvania Brownfields Conference brings together environmental professionals from across the Commonwealth, including praccing engineers, redevelopers, community planners, a orneys, government officials, and consultants.

If you would like an opportunity for considera on submit your idea on-line - it’s easy to do! Simply visit our website: h ps://eswp.com/ brownfields/overview/ www.eswp.com

Exhibit space is limited, so don’t delay. Contact ESWP now to reserve your space. Full booth rentals are $1000, ($500 for government and non-profit organiza ons), and include two conference registra ons.

Pi sburgh ENGINEER WINTER 2015

Creating harmony and balance between people and the planet.

We are 27,000 smart, talented and driven people committed to exceptional and sustainable outcomes.

We collaborate. We innovate. We deliver results.

We are Arcadis.

Improving quality of life.

W W W. A R C ADI S .C OM

Engineers’ Society of Western PA Pittsburgh Engineers’ Building 337 4th Avenue Pittsburgh, PA 15222