McD thinks about the planet McD thinks about the planet
Share this on WhatsAppPART OF ITS SUSTAINABLE INITIATIVE, McDONALD’S GREEN MOVE IN SETIA ALAM PAYS DIVIDENDS BY Zoe Phoon McDonald’s Malaysia’s first full fledge... McD thinks about the planet


BY Zoe Phoon

McDonald’s Malaysia’s first full fledge drive-thru restaurant in Setia Alam with sustainable features have enabled operational savings for the quick service chain.

According to McDonald’s Malaysia managing director and local operating partner Azmir Jaafar, the Setia Alam restaurant in Shah Alam, Selangor, is fitted with green technology solutions such as solar photovoltaic roofing, indoor LED lights, solar water heater, rain water harvesting system, solar LED street lights, hybrid air-conditioning system, and capture jet system.

The green initiatives at this outlet have thus far enabled it to reduce overall power consumption by 25% compared to a conventional McDonald’s restaurant.

Saifuddin (left) and Azmir at the front of the Setia Alam drive-thru in Shah Alam, Selangor.


This is equivalent to a reduction of 152,388kg carbon dioxide emission a year.

Currently, every one of McDonald’s drive-thru standalone restaurants is installed with a rainwater harvesting tank that collects rainwater for irrigation purposes.

The estimated savings is 15,000 litres of water a month.

McDonald’s has also installed smart tanks to collect used cooking oil at the Setia Alam outlet. The used cooking oil is converted into biodiesel by FatHopes Energy and used by despatch trucks owned by logistics services provider Martin Brower which delivers supplies to McDonald’s restaurants.

This smart tank collects used cooking oil which will be converted into biodiesel.

The estimated savings resulted in a reduction of 17% GHGe/km for a truck which uses B15 biodiesel produced from McDonald’s used cooking oil.

Minister of Domestic Trade and Consumer Affairs Datuk Seri Saifuddin Nasution Ismail, who recently visited the Setia Alam outlet, applauded McDonald’s Malaysia for emphasising sustainable features which contribute to the streamlining of business processes.

“We are always open to new ideas and methods by companies to improve efficiencies and streamline their operational costs. McDonald’s Malaysia is thinking ahead of the curve and we look forward to forging a public-private partnership with the team to strengthen the fundamentals of economy through innovation,” Saifuddin said.

Azmir added McDonald’s Malaysia is committed to carrying out long-term sustainability efforts to benefit customers and the environment as well as positively impact its ongoing efforts to streamline operational costs.

With 37 years of presence in Malaysia, McDonald’s serves over 13.5 million customers a month at more than 270 restaurants countrywide and employs more than 12,000 Malaysians in restaurants.

The vertical garden helps to lower the inner temperature of the building.








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