Print
Email
The rising energy prices, together with the adverse impact on climate, have propelled the demand for Net Zero Energy Building (NZEB). As a result, the construction sector has been incorporating energy-efficient strategies into the design and construction of new buildings together with undertaking retrofits to improve the efficiency of existing buildings.
Notably, companies and corporations are taking initiatives to reduce their emissions, and the restaurant industry and food sector, in general, play a prominent role in that process. A non-profit organization named Zero Foodprint (ZFP) conducted research on the impact of restaurants on the environment. Specifically, the amount of CO2 emissions produced by a restaurant, including all associated greenhouse gas emissions from ingredients, energy use, and transportation, including waste, was considered to calculate the environmental footprints. The research found out that, on average, 8kg of CO2 is emitted for the preparation of a single meal in restaurants, with 70% of that being produced in the production of ingredients.
Recently, restaurants and bakeries are taking a new initiative to construct buildings that are in line with the criteria. For instance,
The building reduced the upfront carbon emissions by using a concrete slab that is made with pulverized fuel ash and blast-furnace slag to reduce portland cement content. Moreover, the usage of low-carbon European steel – which is a mix of new and recycled steel, has helped the restaurant reduce carbon usage.
McDonald's collaborated with Recycled Steel which helped the restaurant to remove carbon from the production process by using different types of furnacing techniques. Moreover, the restaurant walls were insulated with sheep wool and clad with metal made from recycled IT equipment. Also, the restaurant is using "white goods" such as washers, fridges, and stoves, along with sustainably sourced poplar and plastic cladding made from recycled plastic bottles. The internal parapets on the roof used recycled toasters and blenders, and it has used sustainably sourced timber for windows.
Moreover, the bakery is using a 366kW on-site solar array that helps the bakery to renewably produce (net) all energy on-site that they consume. Further, this renewable energy is being used to power the building, starting from Heuft electric ovens, induction stovetops, air-source heat pumps, and engineered airflow. Moreover, the bakery is using the original Andre Lefort wood-fired brick ovens fuelled by renewable scrap wood to make bread.
As per United Nations, the 'food sector accounts for around 30% of the world's total energy consumption and for around 22% of total Greenhouse Gas emissions'; reducing carbon footprint has become the need of the hour. Therefore, restaurants and eateries working actively to achieve 'Net Zero' will positively impact the environment, in turn, human lives in the long run.
To know more and gain a deeper understanding of the global construction market, click here.
