NET ZERO ENERGY BUILDING ANALYSIS FOR MCDONALDS USA, LLC

Abstract

As a leader in the global quick service restaurant market, McDonald’s USA, LLC aims to push the limits of their energy efficiency and tasked the Duke team with exploring the possibility of a ‘net zero energy’ restaurant. This exploration includes researching and proposing design aspects and technologies for a restaurant in the Chicago, IL area to achieve net zero energy (NZE) consumption onsite utilizing the LEED Volume Prototype restaurant as a baseline comparison. The project focused on improving current technologies and building design aspects including, but not limited to, the following areas: the building envelope, including roof and wall insulation and window design; the service hot water system (SHW); lighting fixtures and systems; and ventilation system. Due to the heavy influence of McDonald’s operational design on its brand, the recommendations included in the analysis account for the restaurant’s operational constraints. The final deliverable presents maximum energy savings possible without violating most of these constraints and estimates the amount of renewable energy necessary to meet the resulting decreased energy demand of the proposed ‘Net Zero Restaurant’ to meet the goal of a net zero energy site