NET ZERO


The net-zero Big Mac


The first carbon neutral McDonald’s restaurant recently opened at Florida’s Walt Disney World, as part of the chain’s strategy to reduce its carbon emissions across its portfolio.


The key features of the restaurant are: A commitment to eliminating carbon dioxide emissions through mechanical, electrical, and plumbing engineering concepts in the design wherever possible A commitment to using 100% electrical


energy and eliminating gas-powered cooking and water heating equipment Reducing overall energy consumption


using, for example, an induced natural ventilation strategy, variable refrigerant flow HVAC systems, high efficiency kitchen equipment, and an air source heat pump water heating scheme On-site photovoltaic (PV) solar panels


least in terms of ventilation. “With induction, there is heat rejection into the electronics, so you need to guarantee some airfl ow. However, there is less radiant heat out into the kitchen,” says Young. “Electric and gas fryers have similar radiant heat, but switching to induction cooking means there are no products from combustion that need to be ventilated.” Inevitably, larger enterprises will take the lead, but it remains to be seen whether smaller foodservice chains can follow in their wake. “For big tech companies or hospitals, it is possible to go all-electric, but for small businesses the pricing of the equipment and the energy costs could be challenging,” says Young. “It could wipe out part of the restaurant industry unless you have social equity.”


Onus on operators Whether net zero is attainable or not, the foodservice sector can take steps towards it, which will bring the benefi ts of effi ciency and waste reduction.


For more go to fcsi.org “You can also engineer a menu to


improve sustainability,” says Goldberg. “Some icemakers can be programmed to make ice at off -peak times, using a timer. Water heaters can heat water off -peak, and it is possible to cook at off -peak times then warm up the food to serve it.” “People are doing their best to achieve


net zero,” he adds. “Clients are making an eff ort to make things better for employees, customers, society and the planet. Things are moving in the right direction.” However, due to the pandemic, net


zero targets and sustainability have fallen down the list of priorities so it is up to consultants to ensure they rise to the top again. “The priority is to get the industry back on its feet,” says Serfozo. “Sustainability is still on the list, but the focus will be on those measures that pay back the quickest. We need to begin with baby steps and build momentum. Consultants, equipment manufacturers, owners and the communities in which they operate all need to infl uence the sustainability journey.”


to generate power locally Natural cooling and shading for


the interior Green walls covered with vegetation


to lower the incident solar radiation onto the restaurant walls A large canopy over the restaurant that both supports the PV array and shades the building and the outdoor dining patio A 35% reduction in overall energy use


compared to an average McDonald’s restaurant


£ 107


WORLDWIDE


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