Though groups like the U.S. Green Building Council have been around for decades, it wasn’t until 2000 that certification began, and today there are 669 green-certified commercial structures in the nation, including Abercorn Common in Savannah. Another 4,912 projects are under construction and registered for certification.

“There’s 42 million square feet of building space going green,” Holowka says. “It’s a new way of doing building, but we think it’s a better way of doing building.”

Municipalities seem to think so, too. In recent years, federal departments and universities, along with at least 20 states and 60 cities and counties, have adopted green building requirements for public facilities. And they’re not stopping with publicly owned buildings.

At least 20 communities and four states are requiring or encouraging green building for commercial structures. Some cities, for instance, will fast-track building permits for structures meeting green standards, as defined by the nonprofit U.S. Green Building Council. Others allow higher density for green-certified projects. Maryland, New York, Nevada, and Oregon give green projects tax credits.

Most green-building elements aren’t quite as radical as Ford’s 10-acre living roof was when it was unveiled. Close proximity to public transportation, using Energy Star–rated appliances and certified wood products are all part of green building.

The U.S. Green Building Council uses a 69-item checklist for its certification system (which they call LEED, for Leadership in Energy and Environmental Design). To qualify for certification, projects must get at least 26 points.

Locating a building so the sunshine can be used to light and heat the store, for instance, gets you points for passive solar use, just as using solar panels or your own windmill would. Using local building materials, sidestepping wetlands, and choosing paint that doesn’t slowly emit toxins also garners points.

The council breaks down its ratings into five categories, all of which aim to protect the environment, reduce energy consumption, and safeguard human health. Water efficiency, energy use, and emissions (no polluting!), savvy use of materials, and indoor environmental quality are additional items on the checklist that will resonate with green-conscious customers.

Since opening his green McDonald’s in late 2005, Dodd has experienced noticeable savings on water and utility bills. The restaurant’s roof drains rainwater back into a landscape irrigation system, so there’s no need for municipal water. Daylight that reaches 75 percent of the restaurant’s interior has cut electric bills substantially.

“Given the reduction we’ve seen so far, I’m going to be very pleased over the next 20 years,” Dodd says, though he declined to give specific savings numbers. Holowka says savings derived from green building vary tremendously by project, but, in general, green buildings save their owners 20 to 50 percent on utility bills. The U.S. Green Building Council estimates that standard energy-saving devices, which cut consumption by 30 percent, can save owners 50 cents per square foot per year.