Heating works with a heat exchanger system

The restoration rises slowly to environmental concerns. The Quick chain comes to unveil a restaurant pilot HQE standard. And Courtepaille opened this year an institution replete with green technologies. Located on the outskirts of Toulouse, the building of 250 to 270 covered took the edge of performance among the 204 sites already open. Antoine Sauvage, head of sustainable development in the company, explains the approach: "Since three years, in the last fifty restaurants openings, we tested different techniques to obtain a catalog of solutions to be applied by each new construction." For example, recovery of rainwater has tested in two buildings. This catalogue also allows to impose a green alternative when equipment breaks down or is in rehabilitation. "It is in his second CAP, heritage management, Antoine Sauvage manages to identify"green"budget Funding from the rest of its shares is investment in new constructions. For the Toulouse establishment, it sales 10 the cost to basic restaurants, depreciated in three to four years.

The most significant initiative, one that meets the eye from the car park, it is the small red wind that overhangs the building. A very innovative form, mill designed by the Nheolis company is able to cover 10 of electricity for restaurant needs. The overflow of energy will be resold to the Green electrician Enercoop. The Restorer ensures that this wind is not much more expensive than the mast of classical signalling of establishments Courtepaille, half of the resulting cost of foundations. Moreover, the construction of the building is a classic frame structure wood braced by signs from wood fibres, also playing the role of insulation. Heating works with a heat exchanger system. The roof also includes a water heater solar, already tested on 17 institutions, which produces more than half of the hot water. This investment half funded by the Ademe will return in 3 or 4 years. The building also includes a water softener less greedy energy. A device using the enzyme digests fat, which allows their evacuation only once per year. The sign itself plays the rupture with lighting by LEDs, which divides by ten its consumption.

Yet progress to

But the margins of progress are huge. Nothing that the Fryer consumes the equivalent of a household. The grill, a chimney gas that is the key of the string, dispels 80 of its energy to the atmosphere. It could be equipped with a heat exchanger and of pollution control filtering of the enzyme spraying type term. Enhancement of oils for frying became mandatory, Courtepaille entrusts its 200 tonnes to large providers such as Veolia, although this sector has strong inconsistencies: recovery truck can come from the Harbour, through Strasbourg and reset in Belgium...

The chain conducted a carbon footprint in 2005 and has the update this year. Balance sheet: 300 tonnes of CO2 per year, taking everything into account, including the displacement of the clients. "We can act directly on 100 tonnes, the 200 remaining dependent suppliers, etc.," said Antoine Sauvage. Carbon footprint including highlighted a few black spots such as waste: 1 litre of merchandise received produced 7 litres of waste, because of the packaging including.

Pascal Magneron, Director of marketing of Courtepaille, does not consider this environmental effort as a selling point. For him, it's mainly anticipating an evolution of society and as a corporate citizen. Remains that the food chain can still make improvements: rack of lamb at will and the profusion of meat to the map decide on these beautiful intentions. The systematic position of roadside or huge shopping centers restaurants is an another paradox of these virtuous jitters.