About this presentation

related to ATMOsphere America 2015
published on 25 June 2015
7 pages
3 MB

Roy Buchert discussed the huge growth potential for natural refrigerants in regards to McDonalds restaurants and restaurants in general in the U.S. Using the example of McDonald’s successful roll-out in Europe, Buchert explained the reasons pushing McDonalds to make the adjustment in America including sustainability, policy and environmental responsibility. Buchart updated the audience on the current availability of McDonalds equipment using hydrocarbons, with small refrigeration equipment (150 grams or less R290) now on the market in the U.S. 

About the speaker(s)

Roy Buchert

 

Strategic leader and collaborator to diverse, cross-functional Global Energy disciplines across the McDonald’s System with an eye for innovation and engineering. Benchmarks and serves as a thought-partner with Energy and Sustainability subject matter experts connecting best practices and synergies internally and externally. His personal motto is straight from Ray Kroc’s handbook, “None of us is as good as all of us.”

Roy’s main role at McDonald’s is to enhance restaurant energy efficiency across the System by focusing on operations, equipment, buildings and technologies. The most integral way that he approaches his work is through leveraging the Global Energy Leadership board to capitalize on building a collective Global Energy Strategy to drive execution at the restaurant level. He has passion for helping the Planet and creating interactive dialogues on how together, everyone can best leverage each other to deliver the biggest positive impact.

Roy brings to his current role, 20 years of McDonald’s experiences from Corporate Electrical Engineer in US Restaurant Design leading a design studio to managing US Construction Supply Chain. Prior to McDonald’s, his capabilities were partnering with consulting firms Sargent & Lundy and ABB Impell supporting the electric utility industry.