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NET ZERO ENERGY BUILDING ANALYSIS FOR MCDONALDS USA, LLC

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Date
2014-04-24
Authors
Ramirez Millan, Maria
Wallace, Lane
Conner, Emily
Advisor
Johnson, Timothy
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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.
Type
Master's project
Department
Nicholas School of the Environment and Earth Sciences
Subject
Net Zero Energy
Quick Service Restaurant
Energy Efficiency
Energy Technologies
Building Energy Efficiency
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https://hdl.handle.net/10161/8517
Citation
Ramirez Millan, Maria; Wallace, Lane; & Conner, Emily (2014). NET ZERO ENERGY BUILDING ANALYSIS FOR MCDONALDS USA, LLC. Master's project, Duke University. Retrieved from https://hdl.handle.net/10161/8517.
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