In this hour-long presentation led by rd+d Editorial Director Joe Carbonara, our expert panel:
Discussed key planning, design and building considerations to help make any restaurant more environmentally friendly
Explored the benefits of pursuing green designations such as LEED
Outlined best practices for determining which options will help the restaurant achieve its green goals without compromising the brand promise
In the past decades, lean production philosophy has influenced deeply the way many manufacturing business work today. However, lean philosophy can also be adapted and applied to project work, and influence project management approaches with the ultimate goal of reducing/eliminating waste of all forms.
Examples of reducing waste in projects are reducing material waste, process waste, minimizing work in process, eliminating idle workforce, minimizing unused workforce skills, minimizing rework due to poor quality or spec changes). The lean approach is applied both to projects’ processes but also to the whole project value chain.
Adopting a Lean approach aims to reduce project costs while maximizing value for clients or users. However, it usually achieves this within the defined project boundaries, that is, the defined value chain of the project (i.e. suppliers, project team, customer or users).
Borrowing, however, the basic principles of green management and applying them to project management, one would tend to consider more the interrelation & interdependence between the systems of projects, the environment, economy and society, and therefore influence the project scope, deliverables, and project management approach to become “friendlier” to the surrounding systems/environments. Such systems (or sub-systems) are other projects, programs, corporate portfolios, the organization at large, society, and the natural environment.
This presentation offers an overview of the current developments in lean and green approaches as applied to project management, and proposes the consideration of the broader social and natural environments in the definition of projects. Green project management should include green objectives in the definition of the project scope, and apply a greener approach in managing project work. The purpose is to minimize any negative impact to project environments (negative by-products) while maximizing positive impact (positive by-products) by applying a less fragmented and longer-term holistic thinking, thus moving towards a more sustainable project management model.
Based on his Masters thesis on the differences between ISO 20121 standards and the AOEX/ASTM standards, Andrew Walker presents a full explanation of how these two standards can work together.
In the past decades, lean production philosophy has influenced deeply the way many manufacturing business work today. However, lean philosophy can also be adapted and applied to project work, and influence project management approaches with the ultimate goal of reducing/eliminating waste of all forms.
Examples of reducing waste in projects are reducing material waste, process waste, minimizing work in process, eliminating idle workforce, minimizing unused workforce skills, minimizing rework due to poor quality or spec changes). The lean approach is applied both to projects’ processes but also to the whole project value chain.
Adopting a Lean approach aims to reduce project costs while maximizing value for clients or users. However, it usually achieves this within the defined project boundaries, that is, the defined value chain of the project (i.e. suppliers, project team, customer or users).
Borrowing, however, the basic principles of green management and applying them to project management, one would tend to consider more the interrelation & interdependence between the systems of projects, the environment, economy and society, and therefore influence the project scope, deliverables, and project management approach to become “friendlier” to the surrounding systems/environments. Such systems (or sub-systems) are other projects, programs, corporate portfolios, the organization at large, society, and the natural environment.
This presentation offers an overview of the current developments in lean and green approaches as applied to project management, and proposes the consideration of the broader social and natural environments in the definition of projects. Green project management should include green objectives in the definition of the project scope, and apply a greener approach in managing project work. The purpose is to minimize any negative impact to project environments (negative by-products) while maximizing positive impact (positive by-products) by applying a less fragmented and longer-term holistic thinking, thus moving towards a more sustainable project management model.
Based on his Masters thesis on the differences between ISO 20121 standards and the AOEX/ASTM standards, Andrew Walker presents a full explanation of how these two standards can work together.
Pamela Gordon presented and led a roundtable discussion on Reducing Costs Using a Green Lens at the recent 2018 IPC EMS Executive Management Meeting in San Diego. Read on for tips on how to leverage "green" for your LEAN programs, find cost-cutting synergies and bottom-line benefits, and for real-world case studies.
Презентация использовалась во время выступления Джоела Карбони, ключевого спикера международного ЭКОФОРУМА "Мир управления проектами" и представил тему "Зеленое" управление проектами
The presentation was used during the Joel Carboni's speech, who was the keynote speaker of the International ECOFORUM "World of project management" and present the topic Green Project Management.
Notes from Stanford conference: Advancing Socially and Environmentally Responsible Supply Chains (Stanford Center for Social Innovation & Stanford Global Supply Chain Management Forum) and Greener by Design (GreenBiz.com)
Household refurbishment and the Green Deal: understanding behaviours for effective policy. Dr. Charlie Wilson, University of East Anglia, December 2013
The state of sustainability in the events industryEIBTM
Based on research conducted within the Industry, Jackie will present findings from the UK Centre for Events Management detailing the current adoption, levels of interest and evidence of best practice in sustainability within the Events Industry.
Overview of the Cradle to Cradle Certified products programC2Ccertified
This presentation gives an overview of the Cradle to Cradle certified products program. It showcases the criteria and explains how product certification works, what the criteria are and how the Cradle to Cradle Certified products program is governed.
On April 30, Autodesk launched its sixth sustainability progress report – “Sustainability in Action.” This year’s report reinforces our ongoing commitment to help people image, design, and create a better world. It also affirms our belief in the power of design to address the most pressing social and environmental challenges we face.
Pamela Gordon presented and led a roundtable discussion on Reducing Costs Using a Green Lens at the recent 2018 IPC EMS Executive Management Meeting in San Diego. Read on for tips on how to leverage "green" for your LEAN programs, find cost-cutting synergies and bottom-line benefits, and for real-world case studies.
Презентация использовалась во время выступления Джоела Карбони, ключевого спикера международного ЭКОФОРУМА "Мир управления проектами" и представил тему "Зеленое" управление проектами
The presentation was used during the Joel Carboni's speech, who was the keynote speaker of the International ECOFORUM "World of project management" and present the topic Green Project Management.
Notes from Stanford conference: Advancing Socially and Environmentally Responsible Supply Chains (Stanford Center for Social Innovation & Stanford Global Supply Chain Management Forum) and Greener by Design (GreenBiz.com)
Household refurbishment and the Green Deal: understanding behaviours for effective policy. Dr. Charlie Wilson, University of East Anglia, December 2013
The state of sustainability in the events industryEIBTM
Based on research conducted within the Industry, Jackie will present findings from the UK Centre for Events Management detailing the current adoption, levels of interest and evidence of best practice in sustainability within the Events Industry.
Overview of the Cradle to Cradle Certified products programC2Ccertified
This presentation gives an overview of the Cradle to Cradle certified products program. It showcases the criteria and explains how product certification works, what the criteria are and how the Cradle to Cradle Certified products program is governed.
On April 30, Autodesk launched its sixth sustainability progress report – “Sustainability in Action.” This year’s report reinforces our ongoing commitment to help people image, design, and create a better world. It also affirms our belief in the power of design to address the most pressing social and environmental challenges we face.
Learn how to transform an existing restaurant into a sustainable operation. This presentation outlines various ways restaurant owners can use interior design strategies to become more efficient with their energy, water, food waste and building materials.
Indian experiences on Energye Efficiency in Steel Rolling Millseecfncci
Since the establishement of Bureau of Energy Efficiency in 2001 India has been implementing a lot of activities in energy-intensive sector. In Steel Rolling Mills with low-end and high-end technolgies considerable energy and cost sanvings can be achieved. The presentation was prepared in the Context of GIZ NEEP programm in Nepal in 2012.
MBA 691 - Business Ethics - Coca-Cola Water Sustainabilitymarhenbun
This case was presented in Spring 2010 and revolves around Coca-Cola's questionable water and waste management practices in developing countries leading up to 2007.
In a world increasingly concerned with environmental sustainability, interior design offices must adapt their practices to meet stringent sustainability certifications and environmental standards. Achieving certifications like LEED (Leadership in Energy and Environmental Design) is not only about aligning with global sustainability goals but also creating healthier, more efficient, and aesthetically pleasing spaces. In this blog, we'll explore how interior design offices can effectively handle sustainability certifications and environmental standards.
In a world increasingly concerned with environmental sustainability, interior design offices must adapt their practices to meet stringent sustainability certifications and environmental standards. Achieving certifications like LEED (Leadership in Energy and Environmental Design) is not only about aligning with global sustainability goals but also creating healthier, more efficient, and aesthetically pleasing spaces. In this blog, we'll explore how interior design offices can effectively handle sustainability certifications and environmental standards.
Apidays Singapore 2024 - Building with the Planet in Mind by Sandeep Joshi, M...apidays
Building with the Planet in Mind: Accelerating Green Software Delivery using SustainAgility
Sandeep Joshi, Managing Director - Massivue
Apidays Singapore 2024: Connecting Customers, Business and Technology (April 17 & 18, 2024)
------
Check out our conferences at https://www.apidays.global/
Do you want to sponsor or talk at one of our conferences?
https://apidays.typeform.com/to/ILJeAaV8
Learn more on APIscene, the global media made by the community for the community:
https://www.apiscene.io
Explore the API ecosystem with the API Landscape:
https://apilandscape.apiscene.io/
Discover the Power of Sustainability Initiatives for CompaniesSwag Cycle
Embrace the future of business with our comprehensive guide on how to kick-start sustainable initiatives for your company. Discover practical strategies, powerful case studies, and expert tips to empower your organization and make a lasting impact. Check out more details at https://www.swagcycle.net/5-steps-your-business-can-take-to-pursue-sustainability/
This White paper is about the impact of design decision on the environmental impact of the product. New intuitive software offers accurate idea of the environmental
impacts attributable to the products before they are made
Best Practices for Responsible, Efficient Technologies When Outsourcing Desig...Antea Group
This presentation by by Pamela J. Gordon, given at the SMTA Silicon Valley Expo & Tech Forum, looks at what has changed in regards to the circular economy, customer and governmental demand for responsibility, and how it all ties in with outsourcing design and manufacturing in the tech industry.
Green Buildings support efforts to address climate risks and impact positively the people who inhabit them. But what’s stopping us from capturing their full potential? Read more in our blog!
Sustainable Practices Training for Green Advantage Environmental Certification
Pending OCILB Approval
Pending USGBC CE approval
Pending AIA CEUs approval
Unisource advocates for the importance of Green Cleaning to LEED certification. Includes case studies, up to date statistics and information on industry standards.
Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more?
Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
No matter how good the concept, no restaurant can succeed without selecting the right site. Finding the right area with the right demographic and the right infrastructure has always been equal parts science and art. And given the mature nature of the restaurant industry, accomplishing this all-important task continues to become more challenging.
In this hour-long webcast our expert panel explored the steps restaurant operators should take during site selection to find locations that support their mission and that allow their concepts to flourish.
Often-overlooked, a restaurant's tabletop is the part of a foodservice operation a customer interacts with the most. It sets expectations about the dining experience customers are about to enjoy, and it provides a platform that allows chefs to showcase their culinary creations.
In this hour-long roundtable discussion our panel of experts closely examined tabletop trends across a variety of operator industry segments and the impact they are having on the use of such items as flatware, glassware, china, serving vessels and more.
In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items.
Slides from restaurant development + design's webcast: Finding and Vetting Local Vendors. As restaurant chains expand their geographical footprints and venture into new territories, one of the toughest challenges for those charged with managing the build-out process can be finding local contractors and suppliers with whom to work.
For this hour-long webcast, rd+d Editor in Chief Dana Tanyeri hosts a panel of chain development and construction professionals to discuss strategies, best practices and a few lessons learned the hard way for finding and vetting local vendors.
As chains continue to seek new ways to grow, many are incorporating new platform strategies – non-traditional locations, new prototype formats and footprints, and different geographic markets among them.
In this hour-long webcast, rd+d explored ways in which restaurant concepts are shifting their shapes, sizes and locales to find growth without compromising their brand promise. Topics our panelists addressed included evaluating new geographic markets, the impact of downsizing, strategies for determining which new platforms to develop and much more.
Keeping established restaurant brands fresh, relevant and competitive often requires significant reinvention along the way.
In this hour-long webcast, moderated by rd+d Editor Dana Tanyeri, branding experts and chain executives who have led successful rebranding/reimaging initiatives will offer insights on timing, projecting ROI, process management and roll-out strategies.
Foodservice operators from all segments are supporting their customers’ on-the-go lifestyles through grab-and-go service, food trucks and other retail solutions. In this hour-long webcast our panel of experts will explore where the mobile food movement is headed, the trends influencing it and how design and equipment selection can pave the road to success.
Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year.
It takes time, dedication, planning and thoughtful, diligent follow through from everyone involved. In this hour-long webcast our panel of foodservice experts will draw on their years of experience as they present 20 tips that will help foodservice operators and their supply chain partners develop and maintain food-safe environments that earn customer trust and loyalty.
Significant risks come with opening a new restaurant and getting the design and construction of the venue right. Concept development and operations management may be among restaurant owners’ core competencies, but few have expertise managing the design and construction tasks that come with opening a new location. And keeping track of the countless related tasks remains equal parts art and science, when done correctly. In this hour-long webcast a panel of restaurant development professionals shared their experiences and expertise about successfully managing projects from concept to completion. These are the slides from the free webcast.
A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors.
In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.
Moderator Joe Carbonara spoke with a pair of foodservice industry experts who offered their perspective on the industry’s performance to date for 2013 and provided a glimpse into operating conditions for 2014 as well as identified industry segments that should continue to excel in the coming years.
Book Formatting: Quality Control Checks for DesignersConfidence Ago
This presentation was made to help designers who work in publishing houses or format books for printing ensure quality.
Quality control is vital to every industry. This is why every department in a company need create a method they use in ensuring quality. This, perhaps, will not only improve the quality of products and bring errors to the barest minimum, but take it to a near perfect finish.
It is beyond a moot point that a good book will somewhat be judged by its cover, but the content of the book remains king. No matter how beautiful the cover, if the quality of writing or presentation is off, that will be a reason for readers not to come back to the book or recommend it.
So, this presentation points designers to some important things that may be missed by an editor that they could eventually discover and call the attention of the editor.
Dive into the innovative world of smart garages with our insightful presentation, "Exploring the Future of Smart Garages." This comprehensive guide covers the latest advancements in garage technology, including automated systems, smart security features, energy efficiency solutions, and seamless integration with smart home ecosystems. Learn how these technologies are transforming traditional garages into high-tech, efficient spaces that enhance convenience, safety, and sustainability.
Ideal for homeowners, tech enthusiasts, and industry professionals, this presentation provides valuable insights into the trends, benefits, and future developments in smart garage technology. Stay ahead of the curve with our expert analysis and practical tips on implementing smart garage solutions.
White wonder, Work developed by Eva TschoppMansi Shah
White Wonder by Eva Tschopp
A tale about our culture around the use of fertilizers and pesticides visiting small farms around Ahmedabad in Matar and Shilaj.
Can AI do good? at 'offtheCanvas' India HCI preludeAlan Dix
Invited talk at 'offtheCanvas' IndiaHCI prelude, 29th June 2024.
https://www.alandix.com/academic/talks/offtheCanvas-IndiaHCI2024/
The world is being changed fundamentally by AI and we are constantly faced with newspaper headlines about its harmful effects. However, there is also the potential to both ameliorate theses harms and use the new abilities of AI to transform society for the good. Can you make the difference?
Expert Accessory Dwelling Unit (ADU) Drafting ServicesResDraft
Whether you’re looking to create a guest house, a rental unit, or a private retreat, our experienced team will design a space that complements your existing home and maximizes your investment. We provide personalized, comprehensive expert accessory dwelling unit (ADU)drafting solutions tailored to your needs, ensuring a seamless process from concept to completion.
Top 5 Indian Style Modular Kitchen DesignsFinzo Kitchens
Get the perfect modular kitchen in Gurgaon at Finzo! We offer high-quality, custom-designed kitchens at the best prices. Wardrobes and home & office furniture are also available. Free consultation! Best Quality Luxury Modular kitchen in Gurgaon available at best price. All types of Modular Kitchens are available U Shaped Modular kitchens, L Shaped Modular Kitchen, G Shaped Modular Kitchens, Inline Modular Kitchens and Italian Modular Kitchen.
Hello everyone! I am thrilled to present my latest portfolio on LinkedIn, marking the culmination of my architectural journey thus far. Over the span of five years, I've been fortunate to acquire a wealth of knowledge under the guidance of esteemed professors and industry mentors. From rigorous academic pursuits to practical engagements, each experience has contributed to my growth and refinement as an architecture student. This portfolio not only showcases my projects but also underscores my attention to detail and to innovative architecture as a profession.
You could be a professional graphic designer and still make mistakes. There is always the possibility of human error. On the other hand if you’re not a designer, the chances of making some common graphic design mistakes are even higher. Because you don’t know what you don’t know. That’s where this blog comes in. To make your job easier and help you create better designs, we have put together a list of common graphic design mistakes that you need to avoid.
restaurant development + design: green building strategies
1. Green Building Strategies
These slides are part of a free webcast from restaurant development + design
Magazine.
Go to Slide 9 for a link to the webcast, if it’s still available on demand.
2. Today’s Objectives
Define what green building means in today’s
restaurant industry.
Explore the impact of LEED and other certification
processes.
Discuss how to make informed decisions when trying
to go green.
Answer your questions!
3. Meet Our Panelists
John Herth
Dunkin’ Brands
Steve Starr
Starrdesign
Joe Vajda
Aria Group Architects
10. Defining Green Building
Minimize the environmental impact during construction and the
operation of the building.
Accomplish this during the design phase.
Includes the surrounding areas.
11. Restaurants Are Starting to Respond
Restaurants are very energy-intensive businesses
Supermarkets have been the leaders in sustainable design
Shorter horizons make restaurants resistant to implementing certain
technologies, practices
13. DD Green Achievement is a certification
specifically designed for a new Dunkin’
Donuts location to further encourage, assist
and promote a measurable level of
sustainability and energy efficiency.
It’s optional, not required.
Defining DD Green Achievement
14. DD Green
All requirements met
12 additional strategy points
DD Green Elite
All requirements met
20 optional strategy points
Defining DD Green Achievement
15. Site Development
(2) Requirements
(6) Optional Strategies
Store Efficiency
(3) Requirements
(8) Optional Strategies
Healthy Indoors
(2) Requirements
(3) Optional Strategies
Sustainable Operations
(3) Requirements
(5) Optional Strategies
Innovation & Community
(1) Requirements
(4) Optional Strategies
The DD Green Details
16. LEED’s Impact on Restaurant Development
LEED is complicated but
attainable
Process getting easier
But there’s still a cost to get
credits and apply for
certification
Companies committed to
doing better by the
environment are adopting
LEED strategies but not
pursuing the designation
17. LEED’s Impact on Restaurant Development
LEED for Retail impacts restaurants the most
Restaurants can achieve some return on their investment
Other types of certification starting to emerge
18. Why DD Green Achievement?
Existing certifications are challenging
Dunkin’ specific
Create excitement for franchises
Must be affordable
No third party involvement
Make it challenging yet achievable
Track utility usage
Underwriters Laboratory Environmental
“Validation”
19. Engaging Franchisees With DD Green
Franchisee participation
varies
Costs must provide a
return on investment
Worked with existing
partners to implement
greener practices
20. What are the benefits of DD Green ?
Franchisee
Reduction in Energy
and Water Usage
Waste Stream
Reduction
Healthier Air Quality
Reduced Carbon
Footprint and
Emissions
Utility Cost
Savings
Potential
Increased Profits
Shows
Commitment to
Sustainability
Environment
21. A Checklist for Getting Started
Determine how
green the project
should be
Use LEED as your
guide
Work from the
outside in
Explore the
impact of specific
steps
22. Getting Started
Understand how the building orientation impacts layout
Strive for solar efficiency
Maximize passive measures
Locally source materials
23. Passive Steps Can Be Aggressive
A combination of items
will get you to your goal:
Reflective roofs
Landscaping that is
appropriate for
the climate and
requires less water
Low-flow plumbing
fixtures
Source locally
24. Approach can
vary if it’s a new
build project or if
you are working
in an existing
space
Minimize
construction
waste
Be more modular
Construction Considerations for
Green Builds
25.
26. Green Building and the Bigger Picture
Dunkin’ Brands wants to drive sustainability in everything we do.
Small individual footprints but collectively we are big.
27. Making Informed Decisions
How do the finishes speak to the target market?
How do certain choices impact energy consumption?
Some choices seem harmless but carry a big impact.
28. Making Informed Decisions
LED lighting: an easy
choice
Use recycled
materials or
adaptively reuse
materials
Look to provide
natural solutions to
standard features
30. Closing Thoughts from Our Panelists
John Herth
Dunkin’ Brands
Steve Starr
Starrdesign
Joe Vajda
Aria Group Architects
31. John’s Cup of Wisdom
Do what’s right for your
business case and model
Implement strategies that make
you efficient from day one
Having a structured program
can build excitement
32. Steve’s Do’s and Don’ts
DO look at your facility
holistically
DO look closely at your systems
and understand how they
interrelate to one another
DON’T look at your systems
individually because you will miss
opportunities.
33. Joe’s Take on Tech
Some technologies may not meet
the high demand of a restaurant
environment.
Technology is not a panacea. You
can solve plenty using simple
measures.
Be thoughtful in your approach
and don’t wait until the last
minute.
34. Future Webcast Ideas
We are listening, too!
Send your ideas for future webcasts to:
Joe Carbonara
joe@zoombagroup.com
You may download the slides from the toolbar below.
A link to the CEU quiz will be sent when the webcast archive goes live.
Alto-Shaam is committed to providing energy-efficient cooking solutions for kitchens throughout the world. The company engineers its products with its EcoSmart® philosophy to provide its customers with a high return on investment while still protecting our world’s natural resources.
Crossville is the leading American manufacturer of beautiful, sustainable porcelain tile. From third party-certified processes and industry-changing recycling initiatives to a full range of certified green products and support for design professionals, Crossville’s the trusted choice for responsibly created tile.
GoSmartEnergy is Franke’s easy-to-manage network of energy solutions engineered specifically for foodservice. Choose any or all of HVAC and lighting control; variable ventilation; refrigeration control; and more, for energy savings of up to 20%.
Rustbelt Reclamation designs, crafts and markets innovative, exceptional quality furniture and installations. All offerings are handcrafted within the United States utilizing locally sourced, upcycled materials - that benefit the local and global community through sustainability and the preservation of our Nation’s history.
TriMark is the country’s largest provider of foodservice equipment, supplies and design services. Countless restaurants rely on TriMark’s expertise to realize their vision for success; from design/build to supply distribution, TriMark is there every step of the way.
We are TriMark, and we bring it!
Visit trimarkusa.com to learn more.
JC: The term green means different things to different people. So, in your own words, Joe, what does green mean to you?
Joe’s response to include: It means building a building by minimizing any effects, damages etc. on the environment.
Minimize that through design.
It includes the surrounding areas
Minimize the impact of the building on the environment itself.
There’s so much waste in construction and there’s a lot of energy use/waste by commercial building.
JC: What’s interesting to note is that despite the strength of the farm to table movement, which emphasizes local and sustainably produced ingredients, it seems many restaurants have been slow to embrace green building. Is that your experience, Steve?
Steve’s response to include:
Green restaurants are kind of an oxymoron because per square foot restaurants are such enormous energy users.
Compared to other similar venues, like supermarkets or even food courts, standalone restaurants have been slow to adopt sustainable design practices.
Given the shorter horizon of restaurants they have been more resistant to implementing sustainable practices, unless it has been reflected in ROI somewhere else, namely marketing and repair and maintenance.
Supermarkets have been world leaders in sustainable design practices. They have seen the return from energy management. They have a longer lifespan and time horizon. So their ROI can be longer. This has allowed them to be pioneers in the area of energy management. And this was the case long before LEED and other energy management systems were in place. Supermarkets adopted these practices because they made so much sense.
But restaurants are starting to approach design from a more sustainable manner.
Also reference this is a LEED Platinum Food Court at Stockton University Campus Center
JC: And one company that’s starting to embrace greener design is Dunkin’ Donuts. John, please describe Dunkin’s approach.
John’s response to include:
For us, it was important to define what being green means to us
And that conversation got us to LEED certify some projects in Fla. – three total
We felt prototype was fairly sustainable and efficient but wanted to learn how it stacks up against LEED buildings
Found that LEED was not the best fit for small building types like ours. Plus franchisees can be cost conscious at initial investment.
So decided to create our own green certification – DD Green Achievement
Created some components and strategies stores could implement and earn recognition.
Has meaning. Can properly say the store is more energy efficient, water efficient, reduces amount of trash, healthier air quality
The net result is these things are great for the environment and even lowers costs.
Part of the DD Green can show an ROI – really wanted a measurable level of sustainability
Optional program for DD franchisees but goal is to have 100 certified stores by end of 2016. Has 18 certified and another 25 in the works
John’s comments:
So decided to create our own green certification – DD Green Achievement
Created some components and strategies stores could implement and earn recognition.
Has meaning. Can properly say the store is more energy efficient, water efficient, reduces amount of trash, healthier air quality
The net result is these things are great for the environment and even lowers costs.
Part of the DD Green can show an ROI – really wanted a measurable level of sustainability
Optional program for DD franchisees but goal is to have 100 certified stores by end of 2016. Has 18 certified and another 25 in the works
There are two achievements that a Franchisee can acquire. DD Green and DD Green Elite.
DD Green <CLICK> - 12 points + required
DD Elite <CLICK> – 20 points + required
<CLICK>
Required vs. optional
1-3 required strategies in each Stage, several optional (3-8 worth 1-2 points each) that can be implemented to earn DD Green Achievement
In all, 11 Required strategies, 24 Optional strategies with a possible point total of 37
Very doable, challenging but attainable
JC: Can you share some of the specifications for DD Green?
John’s response to include:
The program consist of 5 different categories that follow the development of the restaurant
Within the 5 categories, there are some required and some optional strategies.
Development, store efficiency (LEDs in 80 percent of the fixtures, low flow water fixtures and high efficiency A/C)
A number of these things are becoming industry standard
Do not want to compromise the in-store experience.
Some people thought the first one would look or act different. But the core pieces that make it more energy efficient and sustainable are embedded. So it did not have to look any different to the guests.
There are two achievements that a Franchisee can acquire. DD Green and DD Green Elite.
DD Green <CLICK> - 12 points + required
DD Elite <CLICK> – 20 points + required
<CLICK>
Required vs. optional
1-3 required strategies in each Stage, several optional (3-8 worth 1-2 points each) that can be implemented to earn DD Green Achievement
In all, 11 Required strategies, 24 Optional strategies with a possible point total of 37
Very doable, challenging but attainable
JC: LEED is an interesting part of today’s green build conversation. On the one hand, it’s a highly recognizable symbol for conservation. On the other hand, it takes some doing to achieve LEED status.
Joe V: LEED…it’s complicated but attainable
It’s challenging but not as difficult as it might seem
7 to 10 years ago it was a lot more difficult.
Change in thinking across the country and this is a more common thought process
Owners struggle because there’s an additional cost to get credits, etc.
More clients are adopting Leed standards as part of their approach. Water savings. And codes are getting closer to Leed specs. (Lighting is an example).
Companies are committed to being better to the environment. Part of their culture, not their marketing. And they will implement those practices across other projects
Steve to add:
LEED for retail was one of the last parts to be adopted by the USGBC. And that’s what impacts restaurants most.
It was very difficult to achieve because restaurants are such high energy users in such a small footprint
Once the recession hit, people got tight about the money they were spending and the USGBC got more restrictive about what it took to earn LEED. So it was a perfect storm. Costs too much and took too long to do it.
At the same time, lots of restaurants started to follow the guidelines and skip getting certified. There is some return on investment so long as you don’t overlay the administrative component. One example, seen here, is Brixx Wood Fired Pizza. This chain follows LEED guidelines, but doesn’t go through the certification process.
Other types of certification are starting to emerge. Not as well known or prominent as LEED but do represent another option.
JC: And that takes us back to Dunkin’s DD Green initiative. John, why don’t you walk us through why your company decided to create its own designation?
John’s response to include:
Wanted something that is Dunkin specific that allows us to apply what we have learned
Also needed something to create some excitement among the franchisees but also has to be affordable.
Initial investment costs are important for the franchisees and the costs of building a location keeps going up
Having no third party involvement helps keep costs inline
Has 38 construction managers that help franchisees develop their plans and then certify for DD Green.
Has a checklist they review to verify they did what they committed to doing.
As part of the verification, they submit utility bills to track progress compared to non DD Green Stores.
Went to UL’s environmental group, who evaluated the program and achieved a favorable validation.
JC: And can you describe how you rolled this out to your franchisees?
John’s answers to include:
Have varying levels of franchisees. Some new with a few stores, older or experienced franchisees with multiple locations.
There are certain levels of engagement and commitment to sustainability. The biggest challenge was educating them about the benefits of the program.
Yes, they want to know the estimated costs. But have to balance that with the benefits and return on investment.
Franchisees have a very complicated business to run and they have to keep an on their pocket book.
The beauty of the program is that we worked within the people who were already involved in a project but it goes all the way down to the architects, national contractors and so forth. So everyone who has been involved with this has worked with us for years. So it does not take a special type of material or product that came from outside of our existing vendor network. So that made it flow so much better.
John continues by outlining the benefits DD outlined to its franchisees
JC: How do you suggest someone designing a new restaurant get started?
Joe V’s response to include:
Use the LEED guidelines, credits and pre-requisites to start.
Go from the outside of the building and work your way inside.
How green and sustainable you want to be?
The low-hanging fruit is any easy discussion. Some things happen by wrought and save a lot of money.
Really explore the impact of specific steps and explain them all.
This can help address specific operational issues before the business is up and running. Can help minimize costly retrofits or trying to squeeze features in there that don’t fit. Makes the building easier for the employees to use the building.
Steve’s response to include:
First thing we do is look at its solar orientation. What parts of the building are facing north, south, east and west? You get significantly amounts of natural light depending on how the building faces. Southern facing glass, for example, will get the most heat gain in southern climates.
Consider how the orientation of the space impacts the overall layout Try to understand this so we don’t have to take remedial action to address this. For example, Zoes Kitchen Ground-up prototype, seen here, responds architecturally to solar orientation.
Then the project has to be solar efficient. If the majority of your windows face south, one way to create sustainable design is to use awnings and canopies to block the sun/reduce the heat during the summer months. It works well in the winter, though, because if designed right you can get some of that direct southern sun.
Do have to take into account comfort glare, though.
These are examples of passive measures, meaning there’s nothing really mechanical to it. Not adding to the building or its systems. Solar panels on the roof would be considered an active approach.
Look for as many passive opportunities as possible.
Use locally sourced materials over those that require significant shipping and transportation.
JC: Joe, what are some other passive steps?
Joe V adds: Other passive, design-related steps can include:
Reflective roofs rather than those that absorb energy
Landscaping: use something that uses less water and more appropriate for the climate
Can even position the trees to block the sun to keep the space cool in the summer. In the winter, the lack of leaves can help bring in sun.
Plumbing fixtures: flow of water efficiency and savings
Materials: Use more locally sourced materials that reduces fuel consumption and creation of ozone depleting gases. Use more natural materials that don’t require more energy to produce.
Electricity: had a project in Corpus Christi and was a LEED building. So had benchmark savings for this. 34 percent savings. From an architectural standpoint, we often think we don’t have a big impact. But LED lighting has had a huge impact on this. And today you can use it in the BOH, too. Some LED fixtures have the same output and directional output as fluorescent bulbs. Use high efficiency roof top units. And high efficient equipment
It’s a combination of items that helps make it green/more efficient.
The kitchen is one of the biggest challenges. Water savings better than electricity in the kitchen – washer, three compartment sinks, etc.
JC: And there are some construction considerations to take into account, too. Right, Joe?
Joe V’s response to include: Here are some construction considerations that can help
Are we going into an existing space? Or a new one?
Construction waste is an important issue. A lot of materials go into the garbage that can be re-used. Happens because we don’t know what to do with it.
Now seeing warehouses that will take leftover construction materials and hold them. People can buy them as they need it for projects.
Also need to recycle materials when possible.
Use regional suppliers
Be more modular in our approach. Design so you don’t need to cut everything to get to the proper wall dimension. Use 10 foot wall studs and design to that.
JC: So it seems to me that there’s lots of ways to get started but the biggest mistake is waiting until after the restaurant is built to begin thinking about lessening the environmental impact.
Joe V:
You need to plan these things from the start and they can make a difference
Once you are in the building and try to save energy it can be challenging.
Joe V to add a quick comment on using reclaimed materials in design
JC: How does the DD Green program fit into the bigger picture at Dunkin?
John’s response to include:
Corporate social responsibility group wants to drive sustainability through everything we do.
We have a big footprint globally, in building, packaging, food sourcing, etc.
Where it fit for us, our foot print may be small but we collectively we are big. Lots of new stores, remodel existing ones and so forth.
JC: Lots of design elements and finishes promise to help make a restaurant more environmentally friendly. When designing a facility, how do you design which items make the most sense?
Steve’s response to include:
Every restaurant design is an opportunity to communicate specific ideas and messages about the brand to its customers.
When we look at specific materials and finishes, in addition to whether it is a recycled item, we look at what other message does it send to the target audience. That’s where marketing comes into play. For example, seen here is the Tupelo Honey Cafe – in Arlington Va. It features reclaimed wood, low VOC paint, LEED lighting and locally sourced materials
It’s important to understand the impact some choices will have on energy consumption. For example, large windows or doors which open up to outside spaces.
In a restaurant that has an enormous energy impact
On the surface, it seems harmless. But it impacts how you heat and cool the restaurant.
It’s seen as green because you are bringing nature into the restaurant. So it’s double-edged sword.
JC: But other choices can have a significant impact on a restaurant’s environmental footprint, right?
Steve’s response to include:
One example is an LED lighting system
Significantly easier on repair and maintenance, lowers carbon foot print.
Also, recycled materials, reclaimed materials, adaptive re-use of existing buildings
Instead of putting up a brick wall to block off a dumpster, put up a green screen to provide a more natural solution,
Restaurants are now adopting these solutions more because customers desire to feel the way they spend their money is with brands that are good stewards of the environment.
So this is often driving by marketing desire than an interest in being more environmentally friendly
JC: Let’s close by sharing some advice or key lessons you have learned over the years. John, why don’t you begin?
John’s comments to include:
You have to do what’s right for your business case and model
If an already established certification works for your business model, great. If not, then investigate something that works for you.
Whether you are a franchise organization or if you develop your own stores, do what’s right for you. You may even do something totally new and custom.
This works for us and helps us drive a level of sustainability that we would not have achieved with any other existing program.
Implement the strategies that make you efficient from day one and those factors that helped you earn your certification will help you maintain it. So maintain those elements.
Having a structured program helps build excitement.
JC: Steve, you had a few “Do’s and Don’ts” you would like to share with the audience, don’t you?
Steve’s response to include:
DO look at your facility holistically.
DO look at your systems and how they interrelate with one another.
DON’T look at your systems individually.
Example, look at the impact of a high performance glazing system, not just on storefront appearance but also your need to heat and cool. This also impacts your HVAC load.
DON’T look at these individually because they impact one another.
Same in the back of the house. Look at kitchen exhaust hoods and the makeup air required to work properly.
By looking at things holistically, you can have a big impact without a big price tag.
JC: And Joe, you had a few thoughts on technology:
Joe’s response to include:
Implementing new technologies that may not meet the high demand environment of a restaurant. Know the difference between an office building and a restaurant and how that impacts technology.
Not everything is solved by technology. You can accomplish a lot through simple measures.
Be thoughtful in your approach. Don’t wait to the last minute.
There’s a lot that restaurant owners can do that make a lot of difference. They are simple, straightforward and concise things. But you have to do them during the design process.