This Glasgow McDonald's Is Filled With Sleek And Sustainable Design Touches

Fostering a greener future isn’t up to any one person or country or business – it’s a team effort. At McDonald’s, we’re proud to work with suppliers, Franchisees and employees who understand that. To see it in action, look no further than the McDonald’s on Sauchiehall Street in Glasgow.

The location, which is owned and operated by 40-year McDonald’s veteran Andy Gibson, was recently remodeled with a more sustainable future in mind. Andy personally invested in the upgrades, which are spread throughout the building.

Seamless yet sustainable

“I think sustainability is the next step on our journey – it’s the right thing to invest in at this time,” said Andy, who owns 26 McDonald’s restaurants in the area. “We believe we all need to help protect the planet for future generations.”

The new improvements blend in seamlessly everywhere you look. The materials used in the renovation were sourced from UK suppliers, and anything that was taken out of the restaurant was removed in a sustainable way.

The booth benches are manufactured in the UK from sustainably sourced plywood, with a print applied directly to the wood with solvent-free ink. The vinyls are manufactured from recycled plastic bottles. The ceiling, floor and wall tiles are all Cradle to Cradle Certified, and the ceiling tiles are returned to the manufacturer at end-of-life and made into a new product.

The art on the walls, which is fully recyclable, is made from recycled polystyrene cups. Elsewhere, wall lettering is crafted using recyclable acrylic and coffee bean waste. On the way out, guests can discard packaging in units that are made from AST Timber that can be shredded, recycled and repurposed into other products.

The bigger picture

Andy isn’t resting on his laurels either. He’s also invested in a partnership with Glasgow City Council and environmental charity Keep Scotland Beautiful to create community clean-up hubs across the city that are designed to empower residents to tackle litter in their neighborhoods. For Andy, these improvements go far beyond the four walls of his restaurant.

“Over the past 15 years, we’ve made really big investments in our restaurants. It’s not just in the physical restaurant – it’s also our people,” Andy said. “And that’s really enhanced the customer experience and driven business.”