Waiting for my return flight to New York at San Francisco Airport on Sunday, I was awed by the cleanliness of Terminal 2, all the tables dedicated to our computing needs, comfy seats, the great food and wine offerings and the almost zen atmosphere.
Why did they have to put a damper on the experience by kicking the air conditioning in high gear?
I noticed passenger after passenger getting the sweater or jacket out and a shivering lady who was ready to reach for gloves (if she had any handy).
I might have pushed the enveloppe in my headline with the 55 degrees mark yet whatever the kick in temperature is for the air conditioning at Terminal 2, they could raise it by a couple of notches.
To be fair, the airport was not the only location where I was faced by cooler than cool temperatures in past few days.
Making a quick stop last night at my local Whole Foods on Tuesday, I could not wait to leave. I understand that milk, yoghurts, eggs, meat, fish, cheese need the cold setting, customers are not perishables.
This air conditioning issue (too darn cold) is a perfect illustration of places, spaces, organizations with 'sustainability' credentials yet wasting energy.
What is true for public spaces and companies is also true in our homes. We can all save energy (and discomfort) by adjusting our 'cool' settings up a bit.
Stan Cox explored the social impact of air conditioning in Losing Our Cool (New Press, 2010).
Venting on Air Conditioning for Green Day # 175
Previously: Flying to Green T2 Terminal in San Francisco where Virgin America gives Locavores their Fill
(* Green Day is a day late as I am catching up on things after a few days spent in California, plus I turned 55 on May 3…Illustration is cover of Losing our Cool)