ACE07, The World's Water Event^®, will lead you into the future with an unparalleled professional program and an exposition showcasing the world's newest and most important water technology. The event highlights topics that are most relevant to you, including managing utility assets, meeting water supply challenges, complying with new regulations, and communicating the value of water, the last of which is becoming increasingly critical.

Rich Brown; Christie Galitsky; Judy Roberson; Bailey Green

Contact: Rich Brown, (510) 486-5896, rebrown@lbl.gov

Role in The Energy-Water Nexus

The water and wastewater treatment sectors account for as much as 3% of electricity use in the U.S. In the drinking water sector, pumping accounts for about 90% of energy use, whereas in wastewater treatment the majority of energy use is due to treatment processes. EPA’s ENERGY STAR partnership offers organizations a proven energy management strategy that helps measure current energy performance, set goals, track savings, and reward improvements. To extend this management strategy to the water and wastewater sectors, LBNL will help EPA design an Energy Performance Rating System (EPRS) for each sector that is normalized for the appropriate variables such as climate, plant/system characteristics, and regional differences. The EPRS will facilitate internal and external performance comparisons within and between water and wastewater utilities.

Jim McMahon; Mirka della Cava; Larry Dale; Camilla Dunham Whitehead

Contact: Jim McMahon, (510) 486-6049, jemcmahon@lbl.gov

Christina Galitsky, EETD-LBNL; Anthony Radspieler Jr., EETD-LBNL; Ernst Worrel, Ecofys

Contact: Christina Galitsky, (510) 486-5137, cgalitsky@lbl.gov

Role In The Energy-Water Nexus

The BEST (Benchmarking and Energy and Water Savings Tool) Winery is a computer-based tool and a handbook designed to provide benchmarking for energy and water use in wineries and identify cost-saving energy and water conservation and efficiency improvements.

A lot of the electricity used in winemaking goes to refrigeration for cooling and cold storage, while the rest is mainly compressed air, hot water or electricity for pumping and the bottling line motors. Cleaning barrels and equipment requires hot water, and so does heating red wine ferments and yeast generator tanks. As with other commercial facilities, enclosed areas for storage and processing require lighting, and many such areas are electrically cooled.