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Dining under the sun
By Holly Cook
If you searched Google for solar powered restaurants in the United States, you'd find only a handful of names — and Mi Cocina in Littleton is one of them.
In fact, the Mexican restaurant, 1600 W. Belleview, is the first of its kind in the country to use solar renewable energy for a percentage of its business operations.
The new solar awning structure is expected to cover up to 20 percent of the electric utility consumption.
What's more, the cost of installation was offset by a rebate from Xcel Energy and a federal tax credit for businesses that utilize renewable energy options.
And while it could appear Mi Cocina owner, Saul Sierra, knew exactly what he was getting when he signed up for solar panels, the truth is he didn't.
"I make bean burritos for a living," he said. "I wasn't one of those people who always had an interest in it. I was in the dark. My interest in renewable energy started only a year and half ago."
That's when he started researching wind energy.
To Sierra, solar renewable energy seemed inefficient, but after beginning the process with the City of Littleton, he found there were many more problems with wind panels than there were with solar.
On Nov. 18, Lighthouse Solar, the premier supplier of renewable energy solutions out of Boulder, installed 28 solar panels on an awning structure above Mi Cocina's existing patio.
"Instead of installing the panels on the rooftop, we put them over the patio so people could see how clean renewable energy works," Sierra said.
Ultimately, Sierra says, he sees his restaurant as an example business to educate the community and encourage the use of renewable energy sources.
"I don't consider myself an educator," he said, in the next breath explaining how he's still learning about solar energy. "But I can give people the basic information. The awning lets them see how they could install [solar panels] at their own homes or businesses."
And speaking of other businesses, a few others in the state are joining Mi Cocina as environmental stewards.
Beau Jo’s Pizza, which started in Idaho Springs, utilizes both wind source and solar power in all eight Colorado locations, and The Aspen Grille in Fort Collins recently was certified by the Green Restaurant Association.
Even with winter settling in, Mi Cocina’s panels will be working their wonder.
Sierra said he learned that more energy is actually produced during cool, winter days than warm, summer days — it's a concept he's still wrapping his head around.
"Apparently, the energy transfers better on cool days," he said.
While he's still a freshman when it comes to renewable energy, Sierra says he’s been taking steps toward becoming eco-friendly for some time.
Mi Cocina recycles almost three times as much as it wastes, thanks to Eagle Waste and Recycling company's single stream recycling of cardboard, plastic and glass.
“The majority of our trash can be recycled,” he said.
Additionally, the dishwasher at the restaurant uses only one gallon of water per cycle, compared to conventional dishwashers that use more than two gallons, and the soap doesn’t contain phosphates.
“None of this is difficult,” he said. “They’re all minor changes.”
For more information, visit www.micocinarestaurant.com.
In fact, the Mexican restaurant, 1600 W. Belleview, is the first of its kind in the country to use solar renewable energy for a percentage of its business operations.
The new solar awning structure is expected to cover up to 20 percent of the electric utility consumption.
What's more, the cost of installation was offset by a rebate from Xcel Energy and a federal tax credit for businesses that utilize renewable energy options.
And while it could appear Mi Cocina owner, Saul Sierra, knew exactly what he was getting when he signed up for solar panels, the truth is he didn't.
"I make bean burritos for a living," he said. "I wasn't one of those people who always had an interest in it. I was in the dark. My interest in renewable energy started only a year and half ago."
That's when he started researching wind energy.
To Sierra, solar renewable energy seemed inefficient, but after beginning the process with the City of Littleton, he found there were many more problems with wind panels than there were with solar.
On Nov. 18, Lighthouse Solar, the premier supplier of renewable energy solutions out of Boulder, installed 28 solar panels on an awning structure above Mi Cocina's existing patio.
"Instead of installing the panels on the rooftop, we put them over the patio so people could see how clean renewable energy works," Sierra said.
Ultimately, Sierra says, he sees his restaurant as an example business to educate the community and encourage the use of renewable energy sources.
"I don't consider myself an educator," he said, in the next breath explaining how he's still learning about solar energy. "But I can give people the basic information. The awning lets them see how they could install [solar panels] at their own homes or businesses."
And speaking of other businesses, a few others in the state are joining Mi Cocina as environmental stewards.
Beau Jo’s Pizza, which started in Idaho Springs, utilizes both wind source and solar power in all eight Colorado locations, and The Aspen Grille in Fort Collins recently was certified by the Green Restaurant Association.
Even with winter settling in, Mi Cocina’s panels will be working their wonder.
Sierra said he learned that more energy is actually produced during cool, winter days than warm, summer days — it's a concept he's still wrapping his head around.
"Apparently, the energy transfers better on cool days," he said.
While he's still a freshman when it comes to renewable energy, Sierra says he’s been taking steps toward becoming eco-friendly for some time.
Mi Cocina recycles almost three times as much as it wastes, thanks to Eagle Waste and Recycling company's single stream recycling of cardboard, plastic and glass.
“The majority of our trash can be recycled,” he said.
Additionally, the dishwasher at the restaurant uses only one gallon of water per cycle, compared to conventional dishwashers that use more than two gallons, and the soap doesn’t contain phosphates.
“None of this is difficult,” he said. “They’re all minor changes.”
For more information, visit www.micocinarestaurant.com.
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