Caswell work with reputable local companies to responsibly process all of our environmental recycling requirements.
We apply the same level of care and traceability; from the paper we use in our offices to the scrap materials and unavoidable by-products of the manufacturing process.
An audit of the fuel mix used to generate our electricity supply in 2023 showed that 42% is generated by renewable sources such as wind, hydro, solar and biomass. This is higher than the national average and we fully expect it to rise year-on-year.
We also promote in-house energy-saving across the business and believe that even small steps – like not leaving equipment on stand-by – can make a difference.
We are all more conscious now of the need to protect and respect the Environment in which we live and work.
Caswell has advised on and installed energy-saving solutions for many Clients’ premises and we actively encourage the adoption of energy-saving motors, inverter systems and Heat Recovery units.
The sum of these small changes can make a significant, positive impact within a complete ventilation system; to the benefit of all concerned. Saving energy in these ways minimises environmental impact but also reduces operational and life-cycle costs for our Clients. Win-win.
| PROJECT | Nando’s Jct27 Leeds |
| CLIENT | Nando’s Restaurants |
| DESIGNER | Harrison Design |
| ARCHITECT | Aedas Architects |
| MAIN CONTRACTOR | McGoff & Byrne |
Caswell were proactively committing to green-thinking many years ago.
This restaurant project in Birstall, Leeds back in 2009 saw us collaborate with Nando’s, Harrison Design, Aedas, fellow Building Services professionals and the wider supply chain to create this eco-restaurant.
Also known as Nando’s J27, it is a free-standing, purpose-built restaurant designed from the outset to be Carbon Neutral and is still a flagship and datum point in terms of showcasing the company’s eco-credentials.
It showed just what can be done when the will is there.
Caswell were selected at the concept stage to be an integral part of the diverse design team to take on this challenge. Working with other designers and specialists within their fields, Caswell’s scope of work included a complete suite of HVAC system solutions.
This project was essentially a test-bed for new technologies, construction methods and innovation. It created a template of ideas which could be replicated on a global scale in future Nando’s restaurants.
Notably, this included high-efficiency Heat Recovery Units which are used to provide tempered supply air to the washrooms and back-of-house areas. By recovering and reusing latent heat energy from the exhaust air – which would otherwise be wasted and expelled into the atmosphere – we provided a win-win solution.
The design of the Fresh Air Supply system utilised the thermal mass of the floor void to heat incoming air in the winter and cool it in the summer.
In addition, a Solar Heating system was installed to provide underfloor heating.
Auxiliary comfort temperature control in the restaurant itself was provided by air-conditioning fan coil units employing the latest Heat Pump technology.
Notably, the restaurant featured high-efficiency Heat Recovery Units which recycle the considerable thermal energy generated by the char-griddle to provide tempered supply air to the washrooms and back-of-house areas. In this case, it was also used to heat water for use in the restaurant wash-up area.
By recovering this latent heat energy from the exhaust air – which would otherwise be wasted and expelled into the atmosphere – we provided a win-win solution.
Caswell also manufactured and installed the char-griddle, fryer and oven canopies along with the associated centrifugal fan and fully-welded CASWELL FIRESAFE® fire resisting ductwork.
We installed a state-of-the-art system which controlled all of these functions and also constantly monitored energy use.
Aside from HVAC solutions, the restaurant design also incorporated a number of innovative, sustainable features including a Sedam living-roof, the use of reclaimed and reclaimable timber cladding and an electricity generator fuelled by waste cooking fats recovered from a number of other Nando’s restaurants.
The generator’s output was such that – on top of producing all the electrical power the restaurant required – it had enough in reserve to be able to contribute feed-in to the National Grid.
See CASWELL CASE STUDIES for more on our integrated environmental solutions…including McDonald’s Net Zero Carbon Restaurant in Market Drayton.