Resources for Wholesale Warehouses
Interest in Leadership in Energy and Environmental Design (LEED) certification for commercial buildings is growing at a fast pace. Building owners and operators recognize that the LEED green building certification—and its integration with the U.S. Environmental Protection Agency's ENERGY STAR® program—can help them improve their occupancy and rental rates. PG&E can help commercial building owners and operators meet their LEED goals by offering energy-efficiency incentives and rebates to reduce energy use and costs. PG&E also offers customers an Automated Benchmarking Service that helps commercial building owners track improvements in their energy use over time.
Pacific Energy Center (PEC)
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- Office Building Energy Management Fact Sheet (PDF, 121 KB)
- Automated Benchmarking Service Fact Sheet (PDF, 186 KB)
- Retrocommissioning Fact Sheet (PDF, 192 KB)
- Interior High-Bay Lighting Fact Sheet (PDF, 344 KB)
- LEED Fact Sheet (PDF, 419 KB)
- California High Performance Lighting Program Fact Sheet (PDF, 304 KB)
- Title 24 Refrigerated Warehouse Technical Brief (PDF, 275 KB)
Warehouses are prime targets for demand response reduction opportunities. Consider the following practices for demand response Event Days:
- Turn off non-essential indoor/outdoor lighting, signage, window displays and office equipment not in use (i.e., printers, copiers, shredders, coffee makers).
- Turn off decorative features, such as fountains, lighting and ambient audio and video displays.
- Pre-cool work areas, then cycle constant air volume heating, ventilation and air conditioning (HVAC) units or temporarily re-set static pressure in variable air volume HVAC, turn off ceiling fans and room fans, and raise temperature settings.
- Some facilities with package AC units can do load cycling, temperature reset, and possibly pre-cooling.
- Turn off beverage vending machines and shift use of icemakers before or after an event.
- Conduct meetings during events to minimize use of equipment.
- Charge batteries and battery-operated equipment, such as forklifts and conveyers, before or after an event.
- Adjust employee schedules and shifts so that times of increased production or energy use occur before or after planned events.
- Schedule non-essential operations to before or after an event.
- Apply ventilation control – temporarily reducing outside airflow can help reduce cooling demand.