Two former McDonald’s executives are set to launch a new restaurant chain for consumers looking for an eatery with a supersized focused on nutrition and the environment.

Former McDonald’s President and COO Mike Roberts and Chief Communications Officer Mike Donahue hope to set their restaurant, tentatively named “Stephanie’s,” apart with a number of green initiatives. Rooftop gardens, grass parking lots, biodegradable cutlery and home delivery via electric cars are all ideas being considered for the chain.

The restaurant would shy away from Big Macs and Quarter Pounders, and feature healthier menu options such as pork-and-sweet-potato kabobs, apple-cinnamon steel-cut oats and smoked-chicken sweet pea soup.

Stephanie’s won’t be attempting to compete with the fast food giant and instead will be a “fast-causal” eatery; a fast food alternative with quick service and the atmosphere and quality fare of a sit-down restaurant. Examples of fast-casual dining include McAlister's Deli, Chipotle and Panera Bread.

Roberts and Donohue plan to launch Stephanie’s in 2011, with a goal of 250 more to be opened by 2016.

"We want to take that approach, and whatever our name will be, create and fill an unmet need," Donahue said to Advertising Age. "We think the biggest unmet customer need is great-tasting, delicious, affordable food that is also good for you. We want the whole feel and environment to be socially responsible; we want it to be a respite."