Aria Group has been designing restaurants for over 34 years, but we recently experienced unique challenges while working on Amy’s Drive Thru in Roseville, California. Partnering with a client committed to the environment and social well-being enabled us the opportunity to design a restaurant with a Living Roof. Amy’s is the first Certified B Corporation fast-food restaurant, leading the charge in vegetarian/plant-based options. “Certified B Corporations are leaders in the global movement for an inclusive, equitable, and regenerative economy. Unlike other certifications for businesses, B Lab is unique in our ability to measure a company’s entire social and environmental impact.” – Bcorporation.net. This project strives to educate – showcasing its environmental and social concerns through its teamwork, commitment to climate concerns, and ultimately its design. The following is its story…
Designing a Restaurant with a Living Roof was made possible through collaboration with our client and many partners. Our team included: Amy’s Drive Thru, KDC Construction, Clarke and Reilly, Chestnut Company, MFSD+B, Henderson Engineering, Hart Gaugler & Associates, Kier + Wright, Camp & Camp Associates, Inc., and Symbios Ecotecture.
“The living roof at our Roseville Amy’s Drive Thru is not only beautiful – it also promotes a number of environmental benefits including reduced energy requirements, retention of stormwater on-site, habitat biodiversity and reduction of the heat island effect, just to name a few.” – Jason Dedmore, Director of Real Estate & Development at Amy’s Drive Thru, Inc.
A living roof offers many benefits to a building and the environment. The mass of the soil acts as a great insulator helping to regulate the buildings internal temperature. This allows for less heating or cooling and an overall lower energy bill. The return on investment varies per geographical region but Roseville offered a great opportunity for Amy’s.
The soil and plants absorb rainwater and hold it on site versus running off directly into the sewer system. Holding more rainwater onsite reduces strain on the sewer system leading to less flooding. This does create the need for a slightly larger structure to support the roof and more caution with waterproofing the building roof, but Aria worked with Amy’s to celebrate the resulting gabled structure by exposing it inside the dining room and celebrating the design on the interior.
Environmentally, the Living Roof also offers a reduction to the urban heat island effect. Higher temperatures in urban areas leads to higher cooling loads in buildings, increasing the carbon footprint, compounding the Climate Crisis.
Growing plants does take time — see below photos of the plants at restaurant opening and six months later. Plant selection is an important process that Symbios Ecotecture and Camp & Camp teamed up to provide the best options of native species to thrive. The selected plants also create a habitat for pollinators and birds, increasing biodiversity.
The architecture, with cues from agricultural structures, is simple in form, but form follows function in creating various dining opportunities and protecting patrons and employees from Roseville’s climate. The design team chose to have a gabled roof to showcase the Living Roof to patrons and the community, creating a green beacon for Amy’s Drive Thru. A living roof is very much a team effort, affecting not just design but our consulting engineers. By having conversations early and often the team was able to deliver a sustainable end result.
Aria Group will continue to innovate and lead by example in keeping social, economic, and environmental concerns top of mind. We are excited to collaborate on designs that continue to enrich our communities and the environment through our designs leading to a more harmonious future with our planet.