Greening Restaurant Design

With a significant amount of interest in sustainability and green design in the commercial industry, this thesis examined the effects of the implementation of LEED certification specifically within the built environment of restaurants. Being one of the largest energy consumers and waste producers in the commercial retail industry, restaurant stakeholders have a social responsibility to safeguard the environment from such detriments imposed upon by the daily operations of their business. Yet, few owners have chosen to implement green practices or sustainable features into the design of their restaurant. This study uncovered the reality of restaurant's energy consumption and waste creation by comparing LEED certified restaurants to non-LEED certified restaurants and identified the benefits of implementing LEED certification into restaurant design.