McDonald's - Paradise neighborhood

McDonald’s has just inaugurated a new location in São Paulo, in the Paraíso neighborhood. Situated in one of the busiest areas of the city, the restaurant marks a significant step forward in the evolution of sustainable practices already adopted by the global restaurant chain, through its “Recipe for the Future” initiative. In addition to maintaining the measures McDonald’s has implemented over the years, the new “Méqui” goes even further in its sustainability journey, creating a restaurant that exceeds all expectations. Its architecture was designed by Superlimão, an architecture firm known for its strong commitment to environmental protection and innovation. The project opted to use engineered wood from the ceiling to the floor, significantly reducing the carbon footprint, since wood absorbs carbon dioxide instead of releasing it into the atmosphere. As much of the wood structure is hidden behind finishes, an opening was added in the walls to inform visitors that the internal structure is made of wood. Furthermore, the construction used a prefabrication technique, with parts of the building produced in an industrial warehouse and later assembled on-site piece by piece. This method minimized material waste, reduced energy consumption, and lowered the environmental impact on the surrounding area, enabling a quieter construction process and a shorter timeline—making the project much more efficient. Among the sustainable solutions adopted, one highlight was the solar incidence studies conducted prior to construction, especially important since the restaurant features a large glass façade. Sunshades were strategically installed to control sunlight exposure, which helped regulate indoor temperatures. A green roof was also included to support internal climate control. Additionally, the team explored and proposed alternatives to conventional building materials, emphasizing sustainable, locally sourced, and nationally produced options. For example, porcelain tiles were replaced by Concresteel, and recycled PET laminate was used instead of traditional melamine. The unit also includes a rainwater harvesting system and reuse of condensation water from air conditioning units. Using a biomimetic approach—drawing inspiration from nature—the project’s support pillars were inspired by the tree trunks located in the central median of Av. Bernardino de Campos, directly across from the restaurant. These are among the last remaining trees in the area. This creative solution overcame the span limitations of CLT (Cross-Laminated Timber). The tree-shaped pillars provide structural support while reinforcing the project’s strong connection with nature and sustainability. The new unit is just a few meters from Avenida Paulista—on the corner of Rua Abílio Soares and Av. Bernardino de Campos, one of São Paulo’s busiest corridors. This strategic location ensures visibility for both pedestrians and drivers, making it an ideal showcase for sustainable construction techniques. Because it occupies such a prominent space, the project aims to go beyond architecture and spark awareness among the public. “As environmental awareness is just as important as action itself, we decided to go beyond the project and turn it into a powerful tool for education and environmental consciousness,” says Lula Gouveia, architect and partner at Superlimão. “From the start, we were firm on the sustainability narrative and the impact this topic would have when applied to a space as democratic as McDonald’s,” adds Maria Fernanda Elaiuy, architect at Superlimão. To highlight the project’s vision for the public, a guided path was implemented using yellow lines on the floor, leading customers through specific areas of the restaurant. At each point, QR codes provide detailed information about the materials and techniques used—making the sustainable aspects even more apparent. This marks the first time McDonald’s and Superlimão have created a self-explanatory project, allowing visitors to intuitively understand the principles behind the construction. The ground floor features four self-service kiosks for a more convenient customer experience. Traditional cashier stations, an order pickup area, seating, a McCafé, and an outdoor dessert kiosk made from 100% recycled polypropylene complete the level. Upstairs, there’s an additional seating area. One unique feature sets this new Méqui apart from other units. After analyzing the surroundings and identifying nearby schools and universities, the team decided to install bleacher-style seating along one of the façades. This type of seating has become increasingly popular in McDonald’s locations and was specially implemented to meet the growing demand for casual spaces where people can relax, socialize, and study.