Energy Efficiency Goal In Action
Australia: Improving Refrigeration
Inside the refrigeration equipment that keeps our fresh KFC chicken at the optimum chilled temperature, a new innovative device is attached to the refrigeration coils, quietly working to increase the equipment efficiency. This is something our customers and employees will never see, but it is reducing energy consumption of the refrigeration units by an average of 20%. The savings are achieved by utilizing more of the surface of the coil and thus improving heat transfer. The use of this innovative device extends beyond refrigeration units to HVAC equipment where we are seeing equally impressive savings.
China: Optimized Lighting
Going green is not a destination, it is a journey—that's our philosophy at Yum!. Our journey to optimized lighting in China is a great example. In a series of steps we have worked to refine both the amount of lighting and applied technology to provide substantial energy savings and improve the look of our KFC dining rooms. By using this technology, we have been able to achieve a 50% reduction in lighting energy use.
Solar Power Experiment at Taco Bell
In sunny California, a forward thinking Taco Bell franchisee installed a 200 foot long roof over the drive-thru that is covered with solar panels. This building is the first completely solar powered restaurant for the brand. Although it is not feasible for every Taco Bell restaurant to be powered by the sun at this time, this is an inspiring example of one possible path to help our environment.
Transforming Used Cooking Oil to Power
We are testing a new technology at two restaurants in the United Kingdom that will convert our used cooking oil into electricity and heat water via an on-site generator system. We are continuing to evaluate this technology and we are hopeful that it can supply up to 15% of the restaurant’s energy needs. Although this technology is still in test, each year 100% of our used KFC cooking oil, 7.75 M liters, is collected and refined into biodiesel.
United States: LED Lighting
Recently a small but substantial change was made to the interior Taco Bell lighting design—restaurant plans now include dining room LED ceiling lights as standard. Of course, this easy change will save energy, but it does more. The long life of LEDs means much less replacement which is good for the environment (less waste) and it’s also good for our employees (saves time).
China: Optimized HVAC Design
You might not expect that the design and optimization of the Heating, Ventilation and Air-Conditioning System (HVAC) is one of the most important aspects to controlling energy consumption in a restaurant—but it is. Designs must provide a healthy, comfortable environment using the lowest amount of energy possible. This sounds easy, but maintaining comfortable conditions with low energy use is a design challenge. And, it is a challenge that our KFC team in China has met. The latest green design built in the city of Hangzhou uses 25% less HVAC energy.
China: KFC Heated Holding Cabinet
Preparing all of the great tasting food that our customers in China crave takes energy. Not just from our employees, but from the power company. Cooking equipment is our largest energy consuming category. One example of the way our teams are working to reduce equipment energy is our procedure for keeping our world famous chicken warm. Our new holding cabinet, now being tested in China, uses 35% less energy than the previous model.
United States: Greening the Fleet
Beginning in 2009, we began implementing a strategy to reduce our carbon footprint and provide a more fuel-efficient corporate passenger vehicle fleet in the United States. Since the start of the program, we have cut CO2 emissions by 10%, which was achieved by reducing the use of six-cylinder engines and, just recently, by increasing the use of hybrids. By replacing a standard vehicle in our fleet with a hybrid, carbon output is reduced by about 45%. The use of hybrids began in 2012 and continued adoption of these vehicles increased throughout 2013, making a positive impact on the environment.
United Kingdom: Recycling Oil into Energy
KFC has been turning used cooking oil into bio diesel for a long time. However, KFC and Tidy Planet founder Simon Webb recently developed a more sustainable solution for this oil. CHiP is a small cogeneration system, which turns used cooking oil into electricity and hot water on-site. The system can provide most of the hot water required by the KFC restaurant and potentially 15% of electricity. Due to the success of CHiP, we are looking at the 10 biggest oil producing equity Drive-Thrus to extend the scheme with a view to rolling out further across the country. We are the first company in the UK to develop and successfully pilot such a system.
Wincanton approved for LEED Gold
Wincanton has been approved for LEED for Retail: New Construction Gold certification. There have been some great learnings from this development. LEED will save money as we roll out some of the initiatives, such as a new design extract canopy. This uses less power on extraction, reducing not only electricty costs, but also maintenance. Some top line results from Wincanton are: water 20% reduction; energy 36% reduction; energy offset with renewables 12%; construction waste 94% NOT sent to landfill.