Restaurant Brands shares sustainability practices in report

Oakville, Ont. – Restaurant Brands International recently released its 2016 sustainability report outlining how the company is working with its restaurant owners, vendors and stakeholders to implement carry out sustainable practices in its Tim Hortons, Burger King and Popeyes restaurants.

“As RBI grows our brands around the world, we are more focused than ever on strengthening our sustainability efforts and progressing towards the goals set out in our Sustainability Framework last year,” said Daniel Schwartz, chief executive officer of RBI, in a news release. “Just as we will always do what’s right for our Guests – we are committed to doing what’s right, and responsible, across our business.”

The 2016 Sustainability Report shares the company’s sustainable achievements and goals for food values, responsible sourcing, the environment, and best people and communities. Highlights of the report include:

• Tim Horton Children’s Foundation (THCF): In 2016, the THCF provided leadership-building camp experiences for more than 19,000 children and youth at no cost to them or their families. On Camp Day 2016, Tim Hortons Guests and Restaurant Owners raised more than $13.1 million for the Foundation.
• Burger King McLamore Foundation (BKMF): Throughout 2016 the BKMF awarded $3 million in student scholarships, and provided more than 16,400 global students with access to education for the first time.
• Code of Business Ethics and Conduct for Vendors: RBI established a Vendor Code that communicates the third-party Vendor requirements and expectations with respect to business integrity and sustainability.
• Forest Commitment: RBI shared how it is working with supply chain partners to eliminate deforestation within its global supply chain by 2030, or sooner, for priority commodities.
• Beef Sustainability: In 2016 RBI participated in the Global Beef Sustainability Conference, co-hosted by the GRSB and the Canadian Roundtable for Sustainable Beef. It focused on advancing zero deforestation in beef production, assessing the overall sustainability of the beef value chain and best practices for connecting consumers and sustainability.
• Tim Hortons Coffee Partnership (THCP): As part of its focus on empowering small holder coffee farmers in Guatemala, Honduras, Columbia and Brazil, the THCP, and its supporting partners, reached more than 11,140 farmers to strengthen their agricultural practices, entrepreneurial skills and communities.
• Waste Reduction: RBI’s Global Restaurant Support Centre in Oakville, Ont., manufacturing facilities and distributions centres achieved an overall waste diversion rate of approximately 87 per cent.
• Wellness: RBI launched a corporate Wellness Program to promote the health of employees through education and initiatives that encourage healthy habits and balanced lives.