National Restaurant Association
Climate Impact & Sustainability Data (2017)
Reporting Period: 2017
Environmental Metrics
Total Carbon Emissions:Not disclosed
Scope 1 Emissions:Not disclosed
Scope 2 Emissions:Not disclosed
Scope 3 Emissions:Not disclosed
Renewable Energy Share:Not disclosed
Total Energy Consumption:Not disclosed
Water Consumption:Not disclosed
Waste Generated:Not disclosed
Carbon Intensity:Not disclosed
ESG Focus Areas
- Environmental Sustainability
- Waste Management
- Food Waste Reduction
Environmental Achievements
- 79% of restaurant operators use CFL or LED lighting
- 61% of restaurant operators use programmable HVAC thermostats
- 46% of restaurants use EPA Energy Star-rated refrigerators
Social Achievements
- More than one in five operators donate edible leftovers to charity
- Many restaurants are focused on serving locally sourced food to support their local communities.
Governance Achievements
- Not disclosed
Climate Goals & Targets
Long-term Goals:
- Not disclosed
Medium-term Goals:
- Not disclosed
Short-term Goals:
- Not disclosed
Environmental Challenges
- Lack of infrastructure for recycling and composting
- Liability or food safety concerns regarding food donation
- Lack of nearby composting facilities
Mitigation Strategies
- Promoting awareness of tax benefits and liability protections for food donation
- Highlighting the benefits of food donation and composting
- Suggesting improved infrastructure for recycling and composting
Supply Chain Management
Supplier Audits: Not disclosed
Responsible Procurement
- Sourcing packaging and supplies made with recycled content or certified as compostable
Climate-Related Risks & Opportunities
Physical Risks
- Not disclosed
Transition Risks
- Not disclosed
Opportunities
- Not disclosed
Reporting Standards
Frameworks Used: Null
Certifications: Null
Third-party Assurance: Not disclosed
UN Sustainable Development Goals
- Not disclosed
Not disclosed
Sustainable Products & Innovation
- Not disclosed
Awards & Recognition
- Not disclosed