Green KFC store opens in NSW

KFC Australia has officially opened the country’s first LEED (Leadership in Energy and Environmental Design) certifiable quick service restaurant at East Maitland in NSW. The restaurant features the latest in environmentally friendly building design, operations and technology.

LEED is a voluntary, consensus-based, market-driven program that provides global third-party verification of green buildings. Once formally certified, the East Maitland restaurant will mark KFC’s ninth LEED store globally.

Chief Supply Chain Officer for KFC Australia Michael Clark was proud to announce the opening of the restaurant as part of ongoing efforts to establish industry-leading sustainability initiatives.

“This new restaurant marks a huge milestone in our journey towards creating more sustainable restaurants,” Clark said.

“We have been investigating more energy-efficient technologies, processes and systems for several years and we’re excited to be rolling out many of these innovative initiatives across our company restaurants.”

Environment Minister Robyn Parker welcomed the green store, saying, “It’s great to see the project incorporate environmental sustainability as a key aspect of its design and I hope it will inspire local businesses to do the same.”

“The NSW Government is committed to supporting local businesses to become more water and energy efficient so they too can drive down operating costs and help the environment,” she added.

The restaurant’s state-of-the-art recycling systems are expected to divert around 800 kg of waste from landfill each week, or over 41,000 kg per year. Everything from KFC’s canola cooking oil, cardboard, bottles and cans can be recycled, with food and general waste turned into compost.

Overall energy use is expected to be reduced by at least 16% and lighting energy use by 50%, through the installation of LED lighting throughout the entire site, innovative daylight and movement sensors in strategic areas, as well as industry-leading kitchen ventilation technology.

A range of water-saving measures have also been implemented, such as the installation of water-efficient landscaping, tankless water heaters and water conservation systems for taps, bathrooms and urinals, expected to reduce water use by up to 20%.

“As one of the largest quick service restaurant brands in Australia, we believe it is our responsibility to minimise the impact of our business on the environment we live and operate in,” Clark said.

“We are committed to making substantial investments in research and initiatives designed to reduce our environmental impact and to help ensure that all our new restaurants are LEED certifiable by 2015.”