Our direct impact: Net zero direct emissions
We’re committed to reducing our climate impact by achieving net zero emissions by 2030.
We’ve calculated our carbon footprint and conducted a Materiality Assessment to find out where to focus our efforts to have the greatest impact. We’ll tackle the most significant contributions to our direct impact – electricity and gas – by reducing our usage and ensuring what we use comes from renewable sources. This is a critical step forward in our journey to greatly reducing our carbon footprint and protecting the future of our people, our communities and our planet. Let’s do this!
How we'll do it
Electricity is a whopping 26% slice of our carbon footprint (75% of our direct emissions). We know we can do better, so we’re taking action to reduce our usage and switching to renewable sources of production.
- Reducing wastefulness: We’re implementing a fire-up schedule (that’s a plan of how to improve gas and electric use by considering how busy the restaurants will be at certain times) and exploring opportunities to get better value from usage data.
- Greater energy-efficient equipment: We’re installing energy-efficient LED lighting, air conditioning, hand-dryers, fridges, voltage optimisers and a building management systems.
- Renewable electricity: We’ve fit solar panels in some restaurants and we're exploring a renewable energy Power Purchase Agreement.
Gas use is 9% of our total carbon footprint, so to help us achieve our 2030 target, we’re implementing a three pillar reduction strategy:
- Reducing wastefulness: We’re turning off sections of the grill during quiet times as part of our fire-up schedule.
- Renewable Gas: We want our restaurants to use renewable gas powered by food waste, and although is new technology and not yet available at scale in Australia and New Zealand, we believe by pursuing this, not only will we decrease food waste, but also contribute to greater availability of renewable gas, ultimately stimulating the market. Now that’s a win-win!
- Segregating food waste for Anaerobic Digestion: Being able to produce renewable gas from anaerobic digestion (that’s gas powered by food waste) allows us to further reduce our impact. Around 20% of our restaurants currently send organic waste to composting or anaerobic digestion and we’re making moves to roll this out across even more.
Sustainable restaurant fit outs
We’ve developed a Sustainable Fit Out guide to take all new restaurant builds and refurbishments to the next level. The guide sets our sustainability principles, helping us design and build restaurants that are not only beautiful spaces for our staff and our customers to enjoy but also have a minimal impact on the planet!
At a glance, our Sustainable Fit Out guide covers:
- Responsible construction practices and operational waste
- Energy efficiency, including LED lighting, kitchen equipment and solar panels where possible
- The use of low impact materials and responsible sourcing and supply chain
There’s more! We use old furniture for good, too. Find out how we breathe new life into our old restaurant furniture.
While refrigeration is a relatively small piece of the puzzle at less than 1% of our total footprint, we know every bit counts, so we’re exploring ways we can replace our refrigerant and air conditioning gases with low global warming potential (GWP) or natural gases.
The best way to reduce our footprint is to reduce the impact of our business itself, so we’re making critical changes to the way we operate. To achieve a 100% reduction, we’re also open to a little extra help from offsets to cover those emissions that are hardest to eliminate if we need to while we work on a permanent solution.