102 TECHNOLOGY / SUSTAINABILITY
FOOD FOR
THOUGHT
Henrietta Lynch visits the global restaurant chain Nandos who have shown the environmental and
commercial benefits of eco-lighting
Retail, hotel and catering lighting are usu-
Pics: Lance Barber
ally seen as black sheep in the design world
in terms of energy efficiency and consid-
eration for the environment. Pressures to
provide glitz and glamour to sell products
and fast-track changes to overall fit-outs
and styles of units frequently lead to
environmental concerns taking a back seat.
Most government statistics showing distribu-
tion and use of energy in different service
sectors will generally back this up.
Whilst recent improvements in regulations
relating to the energy performance of the
built environment have put the energy
agenda on the map, many designers could
certainly be doing more to think creatively
in terms of sustainability and to advise their
clients of the obvious benefits.
Global restaurant chain Nandos has recently
shown commitment to energy efficient
lighting design at their new stand-alone
restaurant in Leeds, UK.
The restaurant is located just off junction
27 of the M62 Motorway and is their first
stand-alone eco restaurant in the UK.
The restaurant lighting design and control,
which was designed by The Light Corpora-
tion in collaboration with Harrison Design
Co, has been incorporated into the overall
building services and energy strategy to cre-
ate ‘a blueprint for an eco-aware solution’
for all Nandos outlets.
Tim Henderson, Director of The Light Cor-
poration, commented: “The holistic view of
the project allowed us to create a lighting
design that utilised the natural light avail-
able, to use low energy efficient products
throughout, and to provide a control system
Solar panels, light pipes, heat exchangers sors are set to override the pre-set light
that merged the light sources to minimise
from the kitchen and waste are all har- settings to compensate for the natural light
power consumption.”
nessed to provide power, special attention available on particularly bright or dull days.
This eco-aware design solution utilises
has been paid to the lighting design, which Whilst the initial installation was more
sensitively designed low energy lighting in
uses LEDs, compact fluorescent and metal expensive than for conventional Nandos
combination with a clear control strategy
halide lamps with efficiencies greater than restaurants, the long-term benefits in terms
together with the use of available natural
45 lumens per watt. of both running and replacement costs of
light. It also allows for heat generated in
Ambient light sensors linked to an astro- equipment can be seen as extremely desir-
its operation to be recycled as part of the
nomical time clock through a Mode Evolu- able to the client and for the environment.
overall thermal design of the building. This
tion control system manage the delivery. They can be seen as progressive and the
should enable the client to realise signifi-
The result is light only being provided to way forward with a payback predicted to
cant cost, energy and CO2 reductions. The
both interior and exterior, when and where be only one and half years. Hopefully this
energy required for the lighting load is 2kW,
required, allowing for light to be managed kind of design thinking will inspire others to
an 80% energy saving on similar Nandos
progressively and efficiently as the venue follow.
restaurants, with matching cost savings.
loses natural light. The ambient light sen- www.lightcorporation.com
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