OUR GOALS Our Recipe For A Better Future goals are designed to shift our ways of working and focus on serving better by impacting those areas that matter the most for our people and the planet. PEOPLE PLANET PLATE GROWING POTENTIAL CARBON, ENERGY AND WATER SUSTAINABLE DIETS By 2030 we will have helped 10,000 individuals enter By 2025 we will launch a robust environmental By 2025 we aim to provide the carbon footprint the job market through apprenticeships, internships, work management system, allowing us to monitor and set annual of items sold or listed in our brands’ menus. experience placements and job and life skills training. consumption reduction targets for energy and water. By 2030 we aim for at least 65% of the dishes listed By 2025 at least 70% of our positions will be 昀椀lled by internal By 2040 we will achieve net zero emissions on our brands’ menus to be low or very low carbon impact. candidates as we expand our training proposition to promote across our operations and supply chain. internal career mobility. WASTE HEALTH AND NUTRITION WELLBEING, REWARD AND RECOGNITION By 2025 all our out of restaurant packaging By 2025 all our kids’ menus will meet PHE targets will be widely recyclable. for sugar, salt fat and calories. By 2030 all employyes aged 18+ will receive pay that exceeds the national living wage. By 2030 we will have cut our food waste by 15%. By 2025 we will sign up to the Mental Health at Work SUSTAINABLE SOURCING Commitment and provide mental health training to 100% SUSTAINABLE DESIGN & CONSTRUCTION Building on our existing commitments to source sustainably of our leaders to develop supportive work environments. certi昀椀ed seafood, palm oil, free-range eggs and meat, By 2025 all new restaurants and restaurant 昀椀t-outs will be by 2030 we will also source sustainably certi昀椀ed rice, built to the standards set out in our new sustainable design sugar and coffee. COMMUNITY and construction policy. By 2030, we will be sourcing sustainably our uniforms, By 2025, we will provide all team members with volunteering Expanding on our existing zero-to-land昀椀ll commitment, paper products, and work with suppliers who use sustainable opportunities, investing 100,000 volunteer hours in local by 2025 we aim to send zero waste to land昀椀ll from 100% alternatives to soy in animal feed and avoid the routine use of communities by 2030 restaurant 昀椀t outs and new builds. prophylactic antibiotics. By 2030, we will donate half a million meals to people in need By 2030, we will invest in diverse and resilient supply chains by increasing spending with local suppliers by 10% and INCLUSION AND DIVERSITY increasing spending with suppliers from minority backgrounds and sustainably certi昀椀ed organisations by 20%. By 2025 we will be a signatory to BITC’s Race at Work charter and build out our full diversity and inclusion strategy. SUSTAINABLE DINING REPORT 2023 10