As the conservation and “green” movement looks for more followers and more momentum, much attention has been directed to the global phenomenon of the multi-billion dollar fast-food industry.

Some fast-food chains are making great strides toward being “green” in all of the key facets of such an operation – obtaining local and reliable sources for its food; using recycled packaging materials; and constructing buildings with green initiatives in mind such as LED lighting, clearly marked recycling bins, and landscaping that can sustain itself without much water.

But conservation organizations and supporters feel there is much to be done in the future.

Obviously, you look to the top to see how such environmental concerns are unfolding with the most powerful fast-food chain. Experts agree that McDonald’s could undeniably change the face of supply chain sustainability with “green overtones” to every facet of its business. After all, the company operates 31,000 stores with yearly sales of over $23 billion, and McDonald’s executives have been in the news in attempting to improve their environmental scorecard by working more closely with suppliers who themselves have environment-friendly business models. At the same time, they are trying to phase out suppliers who are harmful to the environment. To that end, it was reported earlier this year that the company supports a moratorium on soya suppliers to prevent harmful environmental practices in the Amazon.

McDonald’s introduction of its first “green” restaurant in Chicago is a signal of the potential future of the franchise. In addition, it has introduced free EV charging stations for customers in a North Carolina restaurant, with the only potential problem being that it generally takes longer to charge an electric vehicle than the average amount of time a customer spends in a McDonald’s.

McDonald’s restaurants in South America are already delivering used oil to be converted into biodiesel fuel.

But “green” watchdog groups are encouraging the company and others like it to work on improving its packaging materials, and also incorporate more green design into the restaurant buildings.

The McDonald’s “green” restaurant in Chicago is estimated to use 25 percent less energy than a traditional McDonald’s by featuring a green roof, a storm water retention system and energy-saving kitchen and network equipment. It also features the use of recycled milk containers to be used in making the tabletops, and a partition built out of Coca-Cola bottles.

Researchers are determining if waste from fast-food chains can somehow be converted to energy sources or compost for farmers.

Imagination seems to be the only boundary for fast-food chains in trying certain measures, as over the long haul it would definitely be a money-saving initiative to convert to more green restaurants.