Restaurant Brands International Inc.
Restaurant Brands International Headquarters
130 King Street West Suite 300
Ontario M5X 1E1, Toronto
CHIEF SUSTAINABILITY OFFICER
Restaurant Brands International Inc.
About BURGER KING®
Founded in 1954, the BURGER KING® brand is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER®, the BURGER KING® system operates more than 17,800 locations in more than 100 countries and U.S. territories. Almost 100 percent of BURGER KING® restaurants are owned and operated by independent franchisees, many of them family-owned operations that have been in business for decades.
About TIM HORTONS®
Tim Hortons® is one of North America’s largest restaurant chains operating in the quick service segment. Founded as a single location in Canada in 1964, Tim Hortons appeals to a broad range of guest tastes, with a menu that includes premium coffee, hot and cold specialty drinks (including lattes, cappuccinos and espresso shots), specialty teas and fruit smoothies, fresh baked goods, grilled Panini and classic sandwiches, wraps, soups, prepared foods and other food products. Tim Hortons has more than 4,800 system wide restaurants located in Canada, the United States and around the world.
Founded in New Orleans in 1972, POPEYES® has more than 45 years of history and culinary tradition. POPEYES® distinguishes itself with a unique New Orleans style menu featuring fried chicken, chicken tenders, fried shrimp, and other regional items. The chain’s passion for its Louisiana heritage and flavorful authentic food has allowed POPEYES® to become one of the world’s largest chicken quick service restaurants with over 3,100 restaurants in the U.S. and around the world.
Company Sustainable Activity
Restaurant Brands International identifies ten priority topics, which form the three key pillars of Food, Planet, and People & Communities. The company will focus on these pillars as they work to make an impact in the industry and bring their sustainability vision to life.
FOOD (SDG 2):
Food Safety – Food safety is the number one priority at Restaurant Brands International. Food safety is proactively managed through their industry leading food quality assurance program including robust vendor and restaurant audits to ensure compliance with food safety guidelines and policies the company also works with industry, academia, and regulatory agencies on advancing food safety standards and practises globally.
Improving Choice, Nutrition and Transparency – RBI’s team of nutritionists and food innovation professionals drive their strategy to provide guests with balanced menu options and to equip them with the information to make educated choices about their meals to fit their individual lifestyles.
Real Ingredients – RBI believes affordable meals should also include high-quality ingredients, and knowing these are wholesome, simple, and familiar is more important than ever to their guests. For them, real ingredients means no colours, flavors, or preservatives from artificial sources. That’s why their brands are working to remove ingredients from artificial sources from food menus.
PLANET (SDG12, SDG 13, SDG 15):
Packaging and Recycling – Packaging helps RBI safely and conveniently serve their guests the food they love, but they know that packaging and plastic waste is threatening the health of the planet and they have a responsibility to help solve this challenge. Working closely with their suppliers, the company is innovating to reduce their use of packaging, transition to more sustainable materials and help their guests to reuse and recycle.
Green Buildings – With four restaurant support centers and over 26,000 locations around the world, RBI and the company’s brands are working to reduce the impact that the business has on the environment and the resulting greenhouse gas emissions that contribute to climate change. In order to help the company’s restaurant owners minimize their environmental footprints, their restaurant design teams develop building standards that incorporate the use of leading industry products and practices focused on reducing usage of water, energy, and waste, in both new restaurants and updates to their existing locations.
Responsible Sourcing – Food production can be resource intensive and environmentally impactful, which is why RBI is committed to responsible sourcing the food they serve. Their commitment extends to their supply chain and the people, land and animals that may be impacted by the company’s business. Participation in multi-stakeholder roundtables and active engagement with their suppliers supports industry wide advancements of sustainable sourcing practises for their priority commodities. At the same time, their quality assurance and supply chain teams work together to develop and uphold responsible sourcing standards through the procurement process.
PEOPLE (SDG5, SDG 8, SDG 10, SDG 17):
Supporting Communities – Restaurant Brands International is committed to strengthening and giving back to the communities it serves through its brand foundations and by supporting local programs and issues that are close to their guests’ hearts.
Talent Development – RBI’s learning and development team enables training and access to role-specific resources, and the People Business Partners work closely with managers across the business to provide opportunities for career growth to employees. The company also offers wellness programs, competitive benefits, and the talent intelligence team measures workforce engagement and satisfaction on a regular basis to ensure our people are motivated and enabled to do their best work.
Diversity and Inclusion – RBI’s goal is to build a culture that attracts, develops, retains, and rewards diverse employees. They strive to create openness and belonging, and their Head Employee Experience helps find ways to create meaningful engagement with people, build belonging and ultimately empower the organization to reach its full potential by unlocking the power of human difference. RBI’s philosophy is about creating a positive ecosystem that is positioned to thrive.
Ethics and Human Rights – RBI realizes that they have a key role to protect human rights, safe workplaces, and fair labour practises across their business. RBI remains committed to upholding their Code of Business Ethics and Conduct for its employees around the world, and its Code of Business Ethics and Conduct for Vendors globally.
Improving Supplier Livelihoods – RBI is committed to supporting the success of the farmers who raise, grow and produce their quality ingredients by working with industry partners to research, share and scale best practices that increase productivity and efficiency while protecting land, livestock and livelihoods into the future.
Restaurant Brands International’s Miami Office is LEED Certified
Sustainable Development Goals
How company covers SDGs
SDG 2 Zero Hunger (TARGETS 2.1, 2.4) – Serving affordable, high-quality, great-tasting food every day while supporting sustainable food production systems.
SDG 5 Gender Equality (SDG TARGET 5.5) – Encouraging the leadership of women across our business and brands, and advancing women’s equality.
SDG 8 Decent Work and Economic Growth (SDG TARGETS 8.1, 8.4, 8.5) – Contributing to the economic well-being of our colleagues, suppliers, and communities.
SDG 10 Reduced Inequalities (SDG TARGET 10.2) – Building inclusion through focused giving and involvement in the communities we serve.
SDG 12 Responsible Consumption and Production (TARGETS 12.2, 12.3, 12.5) – Responsibly managing natural resources in sourcing food and packaging while reducing and recycling waste.
SDG 13 Climate Action (SDG TARGET 13.3) – Measuring and reducing our impact on climate change.
SDG 15 Life on Land (SDG TARGET 15.2) – Protecting forests.
- Food Safety:
Commitments – Provide safe, high quality and great-tasting food, by maintaining rigorous industry-leading standards for vendor quality assurance and restaurant food safety.
Progress – 100% of restaurants worldwide are subject to rigorous, regular food safety inspections.
- Improving Choice, Nutrition & Transparency:
Commitments – Set targets to reduce fat, sodium, and sugar across existing entrees, meal combinations, and side dishes at Burger King, Tim Hortons, and Popeyes restaurants globally.
Make nutrition information increasingly accessible both within our restaurants and online to help guests make informed dietary choices for themselves and their families.
Progress – As of February 2020, all permanent à la carte items on the Burger King US menu contain less than 2,400 mg sodium. In total, this means that in 2020 more than 1 million tablespoons of salt have been removed.
Burger King launched a new online nutrition information platform to provide guests with the ability to search, filter, and identify the menu options they’re craving that fit their dietary restrictions and needs.
- Real Ingredients:
Commitments – By 2021, remove colours from artificial sources, artificial flavours, and artificial preservatives from all branded food ingredients at Burger King, Tim Hortons, and Popeyes restaurants in Canada and the US.
In 2020, measure and understand current usage of antibiotics in the chicken supply chain for Popeyes as well as the beef supply chain for Tim Hortons and Burger King, then establish reduction targets for the US and Canadian markets.
Progress – 85% of permanent Burger King US menu items are now free from ingredients from artificial sources.
As of 2018, both Tim Hortons and Burger King only source chickens raised without the use of antibiotics important to human medicine in Canada and the US.
- Packaging & Recycling:
Commitments – By 2021, phase out expanded polystyrene (EPS) foam in all guest packaging globally.
By 2025, 100% of approved guest packaging will come from renewable, recycled, or certified sources.
By 2025, recycle guest packaging in 100% of Burger King and Tim Hortons restaurants in Canada and the US.
By 2025, phase out non-biodegradable plastic toys from Burger King globally.
Tim Hortons is committed to single use cup reduction and a consumer education campaign over 10 years.
Progress – Tim Hortons approved packaging is already free from EPS foam globally. Burger King and Popeyes expect to phase out by 2020 and 2021 respectively.
By introducing wooden stirrers and a straw-less lid for iced beverages in Canada, Tim Hortons eliminated the need for plastic straws and stir sticks.
Burger King and Tim Hortons sourced fiber-based packaging from certified or recycled sources globally by the end of 2019. Popeyes plans to achieve this by 2021.
Tim Hortons new hot beverage lid is made from polypropylene, a material type that is 100% recyclable and accepted in 95% of curbside recycling programs across Canada.
Burger King UK has removed all plastic toys from its King Junior Meals, saving the equivalent to 29 million plastic water bottles annually.
Burger King India has announced a 100% ban on single use plastics, and continues to use more environmentally friendly materials like bamboo for forks, spoons, and stirrers.
- Green Buildings:
Commitments – Design, build and operate restaurants and corporate offices to be more sustainable using our design standards to reduce energy consumption, water use, greenhouse gas (GHG) emissions and waste.
In 2020, we will measure and understand our carbon footprint to establish reduction targets for Burger King and Tim Hortons restaurants in Canada and the US.
Progress – In Burger King US & EMEA, and Tim Hortons Canada and US, LED lighting in restaurants is already standard.
RBI’s Miami office is LEED Certified, and has added bike racks and electric car-chargers for employees.
RBI’s corporate offices have fully transitioned to use reusable cup systems and have removed all non-biodegradable packaging.
- Responsible Sourcing:
Commitments – By 2020, all palm oil directly sourced as well as palm oil and palm kernel oil in our branded products will be from suppliers who can verify sustainable production.
By 2022, 30% of beef for Burger King US will be sustainably sourced.
By 2022 in the US and Canada, Burger King and Tim Hortons are committed to sourcing pork only from approved suppliers that do not use gestation crates, and will accomplish this in Latin America by 2025.
By 2025, Burger King and Tim Hortons will transition to 100% cage-free eggs in the North American and Latin American markets.
By 2030 or sooner, will eliminate deforestation from priority commodities within their supply chain, including beef, palm oil, soy in poultry feed, coffee and fiber-based packaging.
Progress – Currently conducting a life-cycle assessment of 8 supply chain categories accounting for more than 80% of procurement spend, covering greenhouse gases, waste, water, and energy usage.
In the process of upgrading their quality assurance system to better address the impacts of sourcing, and in 2020 they will formalize the monitoring of suppliers’ deforestation and animal welfare policies, commitments, and independent Certifications.
Proactively engaging with peers, experts and industry stakeholders including the Global Roundtable for Sustainable Beef and its associated regional roundtables to advance beef sustainability.
Tim Hortons uses third-party verification and audits to ensure that its coffee is ethically sourced.
PEOPLE & COMMUNITIES:
- Diversity & Inclusion:
Commitments – Build a culture that attracts, develops and retains diverse employees, franchisees and suppliers to drive global growth.
Progress – RBI achieved a score of 100% in the Corporate Equality Index (CEI) 2020 Report, recognizing us as one of the best places to work for LGBTQ Equality.
- Talent Development:
Commitments – Recruit and support the best talent to build the most loved restaurant brands in the world.
Progress – “We believe that we never stop growing”. They offer continuous learning opportunities for people throughout their career journey – on the job, professional development programs, upskilling, formal education and on-demand resources.
“Our wellness approach addresses the whole person. We have various offerings throughout the globe to help support our people.”
- Ethics & Human Rights:
Commitments – “Respect and uphold human rights and ethical business practises across our business”.
Progress – “We remain committed to our Code of Business Ethics and Conduct for employees, as well as our Code of Business Ethics and Conduct for Vendors which addresses guidelines for working conditions, including wages, benefits, working hours in compliance with laws, no forced labour, no child labour, freedom of association, and a safe working Environment.”
- Improving Supplier Livelihoods:
Commitments – “Support the success of the farmers who raise, grow and produce our quality ingredients”.
Progress – As of 2018, the Tim Hortons Coffee Partnership has worked with over 14,000 farmers to sustainably manage over 28,000 hectares of land in Brazil, Colombia, Guatemala and Honduras and strengthen over 200 producer organizations. In addition, over 3,000 youth in coffee-growing communities have gained exposure and skills training in a broad array of local career opportunities through the Generations program.
- Supporting Communities:
Commitments – “Our brands are committed to contributing time, talent and funds to build up the communities they serve”.
Progress – During Camp Day 2019, restaurant owners and guests raised over $12 million CAD for the Tim Hortons Foundation Camps, which has supported more than 275,000 youth from disadvantaged circumstances over the past four decades.
In 2019, Tim Hortons restaurant owners raised a record $10 million CAD in just one week for more than 550 charities, hospitals and community groups in Canada and the US.
Tim Hortons restaurant owners currently support more than 440,000 children playing sports across Canada and the US.
Since inception in 2005, Burger King McLamore Foundation supported nearly 800,000 children and families through education programs and employee emergency relief grants.
Since 2000, Burger King has provided $40 million USD in scholarships to over 36,000 deserving high school seniors and BK corporate and franchisee employees.
In 2019, Popeyes partnered with No Kid Hungry and helped provide up to 1.4 million meals to children in the United States.
Restaurant Brands International has tracked their progress on environmental damage reduction and identified steps towards better sustainability performance in terms of packaging, food safety, green buildings,etc. However the company does not have any awards by recognized organisations on their sustainability performance. Therefore, even though the company lacks certifications and awards, they are given a B rating because of all their sustainable actions and initiatives.