Green McDonalds Restaurant, U.S.A.
Skanska USA Building guided the locution of a McDonalds eating place in North Carolina to eminent standards of kelvin construction as part of a LEED (Leadership in Energy and Environmental Design) for Retail certification pilot undertaking.
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Aspects of Sustainability
This childbed highlights the following: Social Aspects Human Resources corporeal Community Involvement Business Ethics Health and pencil eraser Environmental Aspects Energy and Climate Materials Ecosystems Local Impacts Economic Aspects drill out Selection Supply Chain Value Added
Project Introduction
The examine involved demolishing and rebuilding a McDonalds eating place in Cary, North Carolina. The restaurant was greened by making pine and efficient improvements to the standard McDonalds restaurant design. The client considers the Cary restaurant to be a step towards meeting their energy strength objectives while enhancing the indoor environment for their customers and employees. Furthermore, the green McDonalds project has the potential to be replicated as part of efforts to green otherwise restaurants across the US.
A Skanska Environmental Manager and a Preconstruction Estimating devise managed the green aspects of the project throughout the planning, design and construction phases. Skanskas responsibilities also included guiding the LEED process, and educating the general
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contractor and project subcontractors, many of whom had little knowledge or experience of green construction. Skanska did not carry out the actual construction of the Cary restaurant as most McDonalds restaurants follow a identical design and are constructed by experienced teams of subcontractors. The renovation work took place over 130 days between attest and July 2009. The project was part of a LEED for Retail pilot...If you want to live a full essay, order it on our website: Ordercustompaper.com
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