4 Restaurant Sustainability: Impact on Energy and Water Reduction

Cherish Samuels, McDonald's USA
This presentation is a case study of a QSR prototype design that evolved from 2005 to 2015 to result in a 16.7% reduction in electric use, a 1.4% reduction in natural gas use, and a 19% reduction in water use compared to the 2005 prototype. The energy savings were evaluated using energy model simulations and spreadsheet calculations that take into account changes operation as well as energy improvements in the design over the 10 year period. The steps taken to achieve these savings are presented.

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