BURGER KING CORPORATION [www.burgerking.com]

Problem
Burger King operators in Southern California were unable to comply with existing South Coast Air Quality Management District (SCAQMD) visible emissions mandates because effective, reasonably-priced control technologies were not available. As a result, operators were issued costly Notices of Violation. The SCAQMD was also developing new regulations that would require restaurants to reduce emissions from specific cooking equipment. In addition, other air districts across the country were taking steps to adopt similar regulations based on the SCAQMD’s example. Burger King Corporation (BKC) wanted to work with the SCQAMD to:

• Establish accurate baseline emissions data to develop fair and comprehensive regulations.
• Test, evaluate, and seek approval of control technologies which would allow restaurants to cost-effectively comply with existing and new regulations.
• To provide adequate time for restaurants to install control technologies.

Solution
CEA worked local Burger King franchisees, other industry members, and SQAQMD staff to:

• Negotiate with the SCAQMD to suspend violations while the search for cost-effective and efficient control equipment was being conducted.
• Collaborate with the California Restaurant Association and other restaurant chains to review, identify, and correct the inaccuracies in the current emissions inventory.
• Coordinate with the client, equipment control manufacturers, and the SCAQMD to identify and test alternative control.
• Represent the client’s interests during the public review phase of the draft rule and assisting in drafting revisions to rule language to ensure that the rule does not unfairly target their restaurants.

Results

• The SCAQMD suspended issuance of Notices of Violation while the search for cost-effective and efficient control equipment was being conducted.
• Accurate, nationally accepted source test protocols for kitchen cooking and control equipment were collaboratively developed.
• Assisted in the testing and evaluation of control equipment prior to rule implementation, thus enabling restaurants to comply with existing and new regulations in a cost-effective manner.
• Agreed to a two-year implementation period to provide Burger King franchisees with an opportunity to secure financing to purchase control equipment, assess installation needs, and retrofit restaurants.
• Partially funded source testing to develop an accurate baseline of emissions from major types of cooking equipment and controls.
• Committed funds to continue researching control equipment options for underfired broilers.