Two of McDonald’s newest restaurants have gone green with cutting-edge technologies that aim to reduce the units’ impact on the environment. After two years of planning, Ric Richards of Cary, N.C.-based Richards Advantage Inc. opened a McDonald’s restaurant there in July 2009. The unit is the third McDonald’s unit built to the U.S. Green Building Council’s Leadership in Energy & Environmental Design (LEED) Gold standard. Tom and Candace Spiel of McSpi Inc. ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?