Education

Announcements

Standard 189.1 Design of High-Performance Green Buildings >

IES Illumination Awards: 2009 Recipients >

Advanced Energy Design Guide: Free Download >

Sustainable Lighting Controls for Residences and Commercial Building Commissioning >
March 10, 2010 | 7 pm (EST)

LIGHTFAIR >
10-14 May 2010 | Las Vegas, NV

LED Testing & Application

Keep it Fresh

BY ELIZABETH HALL

To perk up produce and keep greens crisp, southeastern grocery store chain BI-LO is exploring a fresh approach to food lighting: LEDs. The chain recently replaced 18 metal halide fixtures with 12 LED track heads from Prescolite as part of a trial installation at its Greenville, SC, store. The new lights were installed in an existing track system that hangs over the store’s produce section. Besides reducing energy costs, the LEDs also extend the food’s shelf life by helping maintain its color and quality.
  Unlike sources such as metal halide, LEDs don’t radiate high levels of heat or ultraviolet (UV) rays. While it’s common knowledge that heat can speed up food’s spoilage rate, it’s lesser known that high UV levels can actually decrease nutrient levels. “This is the reason that foods such as steak can turn gray,” explains Ron Newbold, vice president of brand management, Prescolite. “It isn’t necessarily because the steak is spoiled, but rather because high UV levels can affect its color. This can also happen to produce like radishes and potatoes.”
  In the case of products like wine, “UV can make it taste vinegary, causing some grocers not to illuminate their wine and decreasing their rate of sale,” says Newbold. It can also be blamed for another sale spoiler: insects. “Bugs are attracted to low-frequency, high-UV lighting, so sources like fluorescents can lead to insects in bread and produce areas. LEDs can help eliminate this problem as well.”
  For BI-LO, LEDs may also be the solution for maintenance and energy issues. The new track system is expected to provide 70 percent average lumen maintenance at 50,000 hours, limiting relamping and lamp disposal costs and reducing energy consumption in the produce area by 80 percent. According to Prescolite’s calculations, which factor in changes in maintenance and heating and cooling costs, BI-LO is expected to save more than $1,200 a year at the Greenville store. The retailer is considering implementing the new lights at additional locations.

January 10