Lexmark Reports Reduced GHG Emissions, Increased Energy And Water Savings
Lexmark’s international headquarters in Lexington, Kentucky, reduced its GHG emissions 11 percent in 2006 from the year before, according to the company’s 2007 sustainability report.
Lexmark says the site conserved more than 100 million equivalent cubic feet of natural gas and 6.7 million kwh of electricity — savings of 28 percent and seven percent over the year before, respectively.
In 2007, Lexmark recorded additional savings of 17 percent in natural gas and fuel oil use, while its electrical consumption remained flat in spite of a major expansion of its data center, the company says.
Lexmark says other opportunities it has found to use renewable energy have resulted in increased wind source purchases of 60 percent over 2006, to 250,000 kwh at its Boulder operations; an alternative energy agreement with local electricity providers in Switzerland; and a partnership for its offices in Milan and Rome, with LifeGate Energy, which supplies energy provided by solar towers, kite wind generators, and water power.
Lexmark has also launched an online rewards program last year that gives its printer customers rewards for returning used inkjet cartridges.
Last week, Epson said it is aiming to reduce its CO2 emissions by 90 percent by 2050.
Printers tend to be kept longer than PCs, but replacing units a few generations old with new, Energy Star-labeled models can cut energy costs by as much as 25 percent.
Stay Up-to-Date On Environmental Management, Energy & Sustainability News with EL's Free Daily Newsletter
Energy Manager News
- Con Edison Development Procures GE Energy Storage System
- Courthouse Replaces Oversized Boiler
- Indoor Farming Company Works on HVAC with PUE 1.0
- Toolkits Designed to Help Health Care Facilities Reduce Energy
- San Antonio Macyâ€™s Store Showcases Better Buildings Challenge Measures
- Natural Gas Gensets to Reach 27 GW of Installed Capacity by 2024
- Larson Releases a Solar Powered Generator with Manual Crank Mast
- Energy Efficiency in Food Service Businesses