Commercial, Energy Efficiency - September 6, 2016
Wendy's recognized for energy use reductions
Wendy's Co., along with its franchisee, Wendco Group, were recently recognized by the U.S. Department of Energy for significant progress in reducing energy use.
Highlighting just one of the 43 Wendy's restaurants operated by Wendco, which has been working with Wendy's through the DOE's Better Buildings Challenge, the company's Mobile, Ala., location has achieved a 37% total energy reduction this year. That translates to a more than 50% energy savings per sales transaction, and nearly $8,000 in savings annually, the DOE said in an Aug. 31 news release.
Through the Better Buildings Challenge, which the company joined in January,across 1.5 million square feet of building space at company-owned restaurants. It's also the first restaurant company to include franchisees in the Better Buildings Challenge, according to the news release. To date, six franchisees have joined the initiative.
Wendco Group operates 43 restaurants in Alabama and Florida and has made a long-term commitment to energy efficiency as a business strategy. The group actively develops and pursues strategies for lowering energy use across their building portfolio, including ongoing equipment maintenance, strategic energy upgrades and high-efficiency equipment installation.
Upgrades to the Mobile, Ala., location have included exterior LED lights, all-LED interior lights, an ultra-high efficiency HVAC system, and a new, efficient commercial kitchen hood, the department said.
"We’re proud to be among the first restaurant companies to join the Challenge,” Abigail Pringle, chief development officer for Wendy's said in a statement. "We see environmental stewardship in restaurant development as a big responsibility, and it connects to our values. We believe stewardship is a journey, a long-term commitment. It’s not something we are simply 'checking off the list,’ rather we’re driving purposeful change with bold goals that are brought to life through our culture and our business practices of how we plan, design, engineer, construct and operate our restaurants.”
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