News

September 21, 2009

Xoco Puts Eco-Friendly Efforts on the Front Burner (And Even That Saves Energy)

While customers move through the line at Rick Bayless' popular new street-foods restaurant in Chicago, their orders are being prepared in a display kitchen that features the latest in energy- and water-saving equipment.

The celebrity chef also has outfitted the fast-casual Xoco (pronounced show-koe) with low-flow faucets and fixtures; lights that automatically shut off when no one is nearby; a design that relies heavily on natural light, supplemented with fluorescent and LED elements; high-performance insulation; recycled building materials; and an energy-efficient roof.

Those resource savers complement such kitchen components as a variable-speed hood. Because the volume of air handled by the device can be adjusted to meet the task, its energy consumption can drop to half the electricity needed for a conventional single-setting vent, according to the building's architect, Farr Associates.

Electricity also is conserved by Xoco's induction cooktops, the firm said. The flat, sealed "burners" generate electro-magnetic waves to heat a metal pan or pot atop it, which in turn cooks the food. The process is viewed as being more efficient than the use of a conventional gas or electric coil burner, which indiscriminately radiate heat into the air.

"I was impressed with the efficient lighting and kitchen equipment that is now available," Bayless said in announcing his new venture, which is adjacent to his highly acclaimed Frontera Grill and Topolobampo restaurants.

Bayless' other conservation efforts include the separation of food scraps from the trash for composting. Xoco's takeout containers and food wraps are biodegradable, and dine-in customers are provided with silverware and dishes rather than disposables.

A 1,000-square-foot rooftop garden provides some of the tomatoes and peppers used in Xoco's Latino-style sandwiches, soups and empanadas.

Farr designed the restaurant to meet the U.S. Green Building Council's standards for Gold LEED (Leadership in Energy and Environmental Design) certification.

"Rick's decision to certify Xoco as a green building makes good sense given his well-known passion for using local and organic food," notes Doug Farr, the president of Farr Associates.