The designs presented in this volume offer a wide and varied vision of the latest trends in bar and restaurant design, selected from the most cutting-edge, wining-and-dining hotspots in the world. With ...
Franchisees embrace green design
Subway said it has opened five more “Eco-Restaurants” as part of its “Eat Fresh, Live Green” initiative. The company created that program to encourage franchisees to reduce their restaurants’ energy, water and waste consumption in cost-effective ways.
“As the largest franchise chain the U.S., we know we can make a real difference and are working towards that goal,” says Elizabeth Stewart, who heads Subway’s corporate social responsibility efforts.
At the new Eco-Restaurant in Kokomo, Ind., franchisee George Estep constructed a free-standing, drive-through restaurant from recycled materials and installed a monitor that displays real-time energy usage. Additionally, two new Eco-Restaurants opened at rest areas in North Haven, Conn., and include solar panels and low-maintenance plants.
In Cary and Durham, N.C, franchisees Burhan and Marwan Ghanayem incorporated automatic bathroom faucets into their restaurants, which have both received LEED certification from the U.S. Green Building Council. The brothers have plans to open two more earth-friendly locales.
Other Subway franchisees are taking steps to green existing stores by adding low-flow faucets and toilets, energy-saving appliances and motion-sensor lights.
There are currently 14 Subway Eco-Restaurants operating, with a new location opening soon at the University of California Los Angeles’ green student center.
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