APPENDIX 1 SUSTAINABLE DEVELOPMENT GOAL OUR COMMITMENT OUR 2030 GOAL SDG 10 Reduce inequality within and among countries. By 2030, we will invest in diverse and resilient supply Reduced inequalities Our customers come from all walks of life and so do we. We’re not all the chains by increasing spending with local suppliers by (Target 10.2) same and that is our greatest strength. We draw on the differences in who we 10% and increasing spending with suppliers from are, what we’ve experienced and how we think, to build better food businesses minority backgrounds and sustainably certified that sustain happy, healthy lives. We build teams made up of great people from organisations by 20%. a wide variety of backgrounds and abilities, not just because it’s the right thing By 2025, we will be a signatory to BITC’s Race at to do, but because it makes our business stronger. Work charter and build out our full diversity and inclusion strategy. SDG 12 Ensure sustainable consumption and production patterns. By 2025, all our out of restaurant packaging will be Responsible Consumption and Production We believe in responsible business - in doing business in a way that is better for widely recyclable. (Target 12.2; Target 12.3; Target 12.5; both our planet and our people. That means having sound social and ethical By 2030, we will have cut our food waste by 15%. Target 12.6) practices and considering our impact on the environment and how to reduce it. Expanding on our existing zero-to-land昀椀ll commitment, We believe in getting as much value as possible from every waste stream, to by 2025 we aim to send zero waste to land昀椀ll from protect our planet’s resources and drive value for our businesses. 100% restaurant 昀椀t outs and new builds. SDG 13 Take urgent action to combat climate change and its impacts. By 2040, we will achieve net zero emissions across our Climate Action Climate change is one of the most urgent issues facing humankind. It requires operations and supply chain (Target 13.3) swift and radical action. We’re taking action both within our business through By 2025, we aim to provide the carbon footprint of items our net zero by 2040 ambition and in the way we support our customers to sold or listed in our brands’ menus. make more informed choices through carbon footprint labelling too. SDG 14 Conserve and sustainably use the oceans, seas and marine resources. Building on our existing commitments to source Life below water Many of our dishes are reliant on 昀椀sh and seafood ingredients, so we’re sustainably certified seafood, palm oil, free-range eggs (Target 14.4; Target 14.6) committed to sourcing our 昀椀sh and seafood sustainably to protect 昀椀sh stocks and meat, by 2030, we will also source sustainably and marine ecosystems. certi昀椀ed rice, sugar and coffee.