Dec. 12, 2007: Subway Restaurant Chain Becomes Greener With New Eco-Store
In collaboration with the U.S. Green Building Council, the first Subway Eco-Store was opened in Kissimmee, Fla. Elements of the Eco-Store include a high-efficiency HVAC system, remote condensing units for refrigeration and ice making equipment, daylighting and controls for high-efficiency lighting, LED interior and exterior signs, low-flow water fixtures, and building and décor materials from sustainable sources. There was also an extensive use of recycled products and furnishings in the construction of the restaurant and an increased emphasis on recycling in customer areas.
Another step the brand has taken is in a number of packaging initiatives, including one that now sees the Subway brand using paper napkins that are made from 100 percent recycled materials, of which 60 percent are post consumer recyclables.
“We have made a commitment as a brand to become even more environmentally accountable,” said Bill Schettini, chief marketing officer for the Subway chain. “With more locations in the United States than any other restaurant chain, and more than 28,000 worldwide, we are in a position to make a significant and positive global impact on the environment and the world around us.”
The company said that in addition to the Eco-Store that opened in Kissimmee, there are many more in various stages of planning. The brand is working with the U.S. Green Building Council to earn Leadership in Energy and Environmental Design (LEED) certification for the Eco-Stores. The opening of the Eco-Store in Kissimmee also provides an opportunity to measure energy and water savings against a standard Subway restaurant opening nearby.
Publication date: 12/10/2007