The precedent study I did was on the Chipotle Mexican Grill in Gurnee Mills, Illinois. This project ended up with 33% energy savings, 43% water savings, and 86% of construction waste was diverted from the landfill.
Chipotle seeks for integrity in its food and its operation of restaurants. They wanted the restaurant industry to be represented under the LEED retail program. This project had two major goals: Increasing energy efficiency and installing a source of on-site renewable energy. Because this restaurant is located in a area with high wind they installed a 6-kilowatt wind turbine which provides power for lighting and contributes to overall energy savings.
This project eliminated the use of potable water for landscaping and installed a 2,500 gallon cistern to collect rainwater for native plantings and invested in highly efficient interior water fixtures. Educating its staff and the public about green building is a priority of Chipotle. Employees attend formal crew trainings on sustainability and are trained to recycle glass, plastic and cardboard.
Here are some of the project details:
Architect: Wilkus Architects
Civil Engineer: Landform
Owner: Chipotle Mexican Grill
Contractor: Galant Construction
MEP Engineer: National Engineering
Landscape Architect: Landform
LEED Consultant: Green Building Services
Structural Engineer: LS Engineers
Commissioning Agent: Chipotle Mexican Grill
Project Size: 2,216 square feet
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