Sustainable Chalupas?

Designed by a Kentucky Fried Chicken architect, the building uses 30 percent less energy and water than a conventional building and uses solar energy to preheat fresh air for heating, according to the parent company's press release.

"Additionally, the restaurant is using a sophisticated lighting control system that maximizes the use of natural light. LED lights, the most energy–efficient available today, were utilized where feasible both inside the restaurant, in the parking lot and on signage. Utilizing more energy efficient kitchen and building equipment, and purchasing renewable energy credits, also minimizes the restaurant’s carbon footprint.

Water conservation is a high priority at the restaurant. Harvested rainwater is used for irrigation. Fixtures with lower water consumption rates, and a rain garden with filters that improve storm water quality, are in place to address conservation and water use."