Subway recently opened five new “eco-restaurants” that are designed to reduce energy, water and waste consumption in cost-effective ways.
The openings bring Milford, Conn.-based Subway’s total number of eco-restaurants to 14, out of its approximately 34,000 units. Other locations are also incorporating ecological elements, said Elizabeth Stewart, Subway’s marketing director and head of the company’s corporate social responsibility efforts.
“Green building is important for all industry,” Stewart told Nation’s Restaurant News. “We’re committed to making our operations as environmentally and socially responsible as possible, down to the store level.” Green standards have been formally incorporated into the Subway’s business planning since 2007, she said.
The cost “depends on the franchisee and the location they are building,” Stewart said. “Some franchisees get into it with all the bells and whistles. Others might not.” For example, a solar tube for lighting might be more expensive than another technology.
Franchisee Burhan Ghanayem, a retired environmental health scientist, and his brother Marwan Ghanayem recently opened two eco-restaurants in Cary and Durham, N.C. The U.S. Green Building Council recognized both restaurants with Leadership in Energy and Environmental Design (LEED) certification.
Burhan, who owns a total of 10 Subway units with his brother, said eco-restaurants are educational, with elements like automatic shut-off faucets in the bathrooms.
“I actually learned so much from building my first two eco-restaurants that I want to make my next even greener,” he said.
He plans at least two more eco-friendly units.
Many franchisees who cannot rebuild their restaurants are incorporating green elements into their stores, such as low-flow faucets and toilets, energy-saving appliances, motion sensor lights, and recyclable trash cans, Stewart said.
