With the assistance of some of the leading sustainability and restaurant experts, Yum! Brands opened the KFC–Taco Bell restaurant in Northampton in December 2008. The restaurant marks Yum’s first building constructed under the USGBC’s LEED program.
The design of the LEED certified KFC–Taco Bell is categorized by several key aspects, including reducing carbon footprint, water conservation and quality, and sensible material use.
The restaurant is designed to use 30% less energy and water than a conventional building, cut carbon dioxide emissions, reduce waste going to landfills/incinerators, and educating visitors and employees on sustainable design.
In order to reduce its carbon footprint, the restaurant uses solar energy to preheat fresh air coming into the building, which reduces the use of natural gas. Additionally, the restaurant is using a sophisticated lighting control system that maximizes the use of natural light.
LED lights, the most energy–efficient available today, have been utilized inside the restaurant, in the parking lot and on signage. Use of more energy efficient kitchen and building equipment also minimizes the restaurant’s carbon footprint.
Harvested rainwater is used for irrigation. Fixtures with lower water consumption rates, and a rain garden with filters that improve storm water quality, are in place to address conservation and water use.
Many of the materials used to build the green restaurant, such as counter tops and building insulation, contain recycled content. The wood used during construction was sustainably harvested. The restaurant composts and recycles waste, including enhanced cooking oil reclamation.
Yum! Brands is the world’s largest restaurant company in terms of system restaurants and is the parent of Taco Bell, Pizza Hut and KFC.
