By Jane Han
Korea Times Correspondent
CHICAGO ― Vegetative green roofs, permeable street pavings and table tops made from recycled milk containers ― all of this may sound like experimental eco-friendly features in a distant lab somewhere. But they are in fact just a fraction of a McDonald's restaurant on the corner of 42nd and Ashland here.
The facility, the company's first full-scale ``green restaurant'' and worked on for years, opened its doors to Chicagoans this summer, and Korean customers will most likely enjoy similar McDonald's outlets in the next three to five years, says Tim Fenton, president of Asia Pacific, Middle East and Africa regions.
``It's like working on a concept car, where you test out which features work and which don't,'' he told The Korea Times, explaining that earlier models in other countries around the world will help customize the right fit for Korea.
Currently, the burger giant's green restaurants are under construction in France, Costa Rica, Brazil and Canada.
So what makes up these innovative, environmental-friendly buildings?
Interior materials like tables and chairs made from recycled milk and detergent containers; LED lighting and a computerized system that adjusts natural and artificial lighting; low-flow plumbing that saves water per flush, the list goes on to nearly 20 features that separate the green building from ordinary structures. Topping off the green friendliness, there are even reserved parking spaces for hybrid cars.
While giving a tour of the building in Chicago's South Side, Doug Kimball, one of the masterminds behind the progressive facility, said it is important for McDonald's to satisfy customers' perception, and ensure efficiency and sustainability all at once.
The world's biggest fast food chain's green efforts are in line with the global restaurant industry's initiative to cut energy use and reduce waste. McDonald's beefed up its eco-friendly efforts in recent years by using the most energy-efficient equipment and implementing everyday energy-saving practices.
``What we're trying now could be taken into a larger scale in the future,'' said Max Carmona, McDonald's senior director of U.S. restaurant design.
Discussing the company's Korean business, Fenton, the regional chief, said he expects McDonald's Korea to grow faster and bigger, considering the country's voracious appetite to dine out.
``Korea is one of our biggest and fastest growing markets, but we're going to continue to bring out new ideas that will invite more local customers into our restaurants,'' he said.