McDonald’s Study Considers Net-Zero-Energy Quick Service Restaurant

March 24th, 2015 by Fiedler Group

A Rocky Mountain Institute (RMI)-led study of McDonald’s locations indicates the stand-alone restaurants produce as much energy annually, as they use.

The global fast-food chain (with 36,000 locations spread across 100 countries) intends to trailblaze ways of reducing energy consumption in the industry through its netro-zero pilot project.

According to the study conducted by RMI with involvement from Fisher-Nickel, Inc. and the New Buildings Institute, in the fast-food industry, air conditioning units and kitchen equipment tend to be the big energy consumers.

With the net-zero energy approach, study researches suggest a 60 percent energy efficiency improvement coupled with an already efficient base.

The location’s remaining energy needs can be covered through the use of a 300 kW photo-voltaic energy system, installed over the facility and its parking lot.

Such energy saving measures expect to reduce energy costs by at least 85 percent over the average restaurant facility in the United States.

Data provided by the U.S. Department of Energy indicates the quick-service restaurant sector uses 120 trillion Btu of energy annually, at a cost of $2 billion.

Roy Torbert, the RMI study project manager, suggests efficient restaurant designs may save more than 50 percent of that energy used.

To learn more about Fiedler Group’s architecture and engineering services in the quick-service industry, please contact us today.