The CEO said most operators Budderfly works with are motivated by saving money rather than saving the planet. Hart may be one of the few who cares about both. He has three kids and worries about what a rapidly changing climate will mean for their futures. “We don’t get any snow anymore in the Northeast,” he lamented. “Things are changing, and I feel like we all have a responsibility to do what we can.” The fact that doing so also saves him money makes it a win-win. “It’s kind of a no brainer,” he said. Most large restaurant chains are taking steps toward easing their im- pact on the environment. A look at the 10 largest chains in the U.S. found that all of them have fairly robust plans to reduce emis- sions and energy use in their supply chains and packaging as well as in their stores themselves. The plans include buying ener- gy-efficient equipment and HVAC systems, investing in solar power, installing smart thermostats and switching to LED lights. They often come with a goal of
achieving net-zero emissions at some point in the future. Burger King and Popeyes owner Restau- rant Brands International, for in- stance, has pledged to cut emis- sions in half by 2023 and zero them out completely by 2050. McDon- ald's and Chipotle have set similar benchmarks, though progress has been spotty. Some brands have taken the extra measure of designing new, energy-efficient restaurant proto- types. Last year, Chipotle unveiled a restaurant powered entirely by renewable energy, including solar panels and wind turbines. All the equipment is electric, and there is a smaller cookline with better ex- haust. The efforts even extend to the decor, with art made from recy- cled rice husks and chairs fashioned from cactus leather. The fast casual opened three of these “responsible restaurants” last year, and planned to have more than 100 of its new openings this year use all-electric equipment and at least some other elements of the new design. But to illustrate just how radical-
ly restaurants may have to change to achieve net-zero emissions, let’s look to McDonald’s, the largest restaurant chain in the world both by sales and unit count. The burger giant in 2021 opened a striking global flagship at Walt Disney World that aims to offset its own energy use with on-site re- newable energy. Its goal is to be the first net-zero energy quick-service restaurant location in the world. The 8,000-square-foot build- ing has a large roof covered in so- lar panels as well as an innovative approach to climate control: The dining room facade is made up of jalousie windows that automatical- ly open and close throughout the day. The windows are controlled by sensors that track humidity and temperature inside the building. They help reduce the restaurant’s reliance on air conditioning. The window system was a re- sponse to data that showed that 65% of the year was considered comfortable in the shade in that part of Florida. The restaurant’s energy use is further offset by off-the-grid park-
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JANUARY 2025 RESTAURANT BUSINESS
PHOTO COURTESY: CHIPOTLE MEXICAN GRILL
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