4 key features of KFC's new 'green' store

The brand hopes to roll out more 'green' stores by 2015.

The new store boasts features that would help reduce water and energy use, and a recycling system that will help divert 40,000kg of waste from the landfill each year.

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Below is a Q&A with Nathan Arthur, Design & Construction Manager for KFC Australia.

QSR Media: What inspired the brand to launch a LEED certifiable store?

Arthur: 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.

KFC Australia is committed to making substantial investments in research and initiatives designed to reduce our environmental impact, meeting the needs of the present without compromising the ability of future generations to meet their needs.

Globally, we already have eight LEED restaurants, including locations in Turkey, U.S.A, China and U.K. Opening KFC East Maitland will mark KFC’s ninth LEED certified store globally, and also signals KFC’s global commitment that all new builds will be LEED certifiable by 2015.

QSR Media: Tell us more about the new store, and what are its key features?

Arthur: State of the art recycling systems- expected to divert around 800 kilograms of waste from landfill each week. Everything from KFC’s canola cooking oil, cardboard, bottles and cans can be recycled, with food and general waste turned into compost.

Reduced energy use- the restaurant is expected to reduce its energy use for lighting by approximately 50% through the installation of LED lighting throughout the entire site, combined with innovative day-light and movement sensors in strategic areas. With the addition of state of the art kitchen ventilation technology, we are aiming for energy use to be reduced by at least 15%.

Increased water efficiency- the installation of water efficient landscaping, tankless water heaters and water conservation systems for taps, bathrooms and urinals is expected to reduce water use by up to 20%.

Bike parking and access to public transport- we have installed bike parking outside the restaurant, with the restaurant located in close proximity to public transport to encourage customers to leave the car at home.

QSR Media: What aspects of its design incorporate environmental sustainability?

Arthur: The entire restaurant has been designed with environmental sustainability in mind.

Before we even began building, we set the aim to recycle over 75% of demolition and construction waste.

We have installed LED lighting throughout the entire site including kitchen, dining area, car park and signage. This not only reduces lighting power consumption by 50% but also reduces landfill as the bulbs last over five times longer than current lights.

We have invested in on-going industry-leading recycling initiatives so that everything from KFC’s canola cooking oil, cardboard, bottles and cans can be recycled, with food and general waste turned into compost.

Our newly designed landscaping features drought-tolerant plants, another important water-saving measure we’ve included at the store. In time, these plants will be entirely self-sustainable.

To help customers breathe easier, we have invested in a healthier internal environment with low VOC (volatile organic compounds) paints, adhesives and sealants.

The design also incorporates less obvious initiatives, such as light and reflective roofing to reduce heat load as well as efforts to reduce light pollution by redesigning the lighting on site.

The restaurant also features a sustainability wall made out of recycled timber. The wall educates our customers about the new features of the store as they wait for their great-tasting food.

QSR Media: Will more green stores be launched across the country?

Arthur: As we build our understanding, our expectation is to apply proven energy & water conservation measures solutions to existing buildings and all new builds.

We are now working towards a new goal of requiring 100% LEED-certifiable buildings for new company owned restaurants by 2015.

KFC Australia and its franchisees have the option to submit for certification as part of this goal but will not be required to do so. 

We will be participating in an internal commissioning process designed to comply with minimum requirements.

QSR Media: How cost-effective is this project?

Arthur: There are long-term cost-savings to implementing these sustainability initiatives. KFC are comfortable with the incremental additional investment given the sustainability benefits and efficiencies in running costs gained.