Jardine Restaurant Group
Climate Impact & Sustainability Data (2022-07 to 2023-06)
Reporting Period: 2022-07 to 2023-06
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:GHG emission intensity decreased by 0.6% from 2021 to 2022.
ESG Focus Areas
- Climate Action
- Responsible Consumption
- Social Inclusion
Environmental Achievements
- Reduced electricity usage by over 2,750 MWh in Hong Kong through operational changes.
- Generated 40.8 MWh of renewable energy from solar water heaters installed in 13 KFC Taiwan restaurants.
- Reduced more than 27 tonnes of single-use plastics from redesigning pizza boxes in Pizza Hut Taiwan and Vietnam.
- Reduced more than 116 tonnes of single-use plastic across the Group during the first half of 2023 compared to the same period in 2022.
- Reduced dough waste by 50% at Pizza Hut Taiwan after updating the recipe.
- Reduced single-use gloves by over 70% in Pizza Hut Vietnam and 50% in Pizza Hut Myanmar.
Social Achievements
- Hired more than 200 employees with disabilities or as persons-in-recovery.
- Retained 50% of employees after completing the 180-day Project 180 mental health recovery program.
- Trained 25 persons-in-recovery through the Mindbrew barista training program, with 9 subsequently hired.
- Exceeded the target of 1,000 volunteer hours in 2023, contributing to community engagement initiatives.
- 50% of junior executives are female.
Governance Achievements
- Established a Group Sustainability department in June 2022.
- Implemented a Code of Conduct training program for all employees.
Climate Goals & Targets
Long-term Goals:
- Achieve Net Zero emissions by 2050
- Maintain 1% of total staff hired from disability
- Achieve 50% gender balance as a group in 2023
- Include biodiversity in the sourcing policy
- Connect communities with the day-to-day business by setting up a team focusing on community development
Medium-term Goals:
- Promote circularity in its operations
- Increase the local sourcing portion
- Introduce sustainable menu items and increase its coverage
Short-term Goals:
- Submit Science Based Target (SBTi) commitment and develop a decarbonisation pathway before 2025
- Reduce scope 1 and 2 emissions by 54.6% before 2033 (2023 as baseline year)
- Achieve 50% reduction in the use of single-use plastics before 2025 (2022 as baseline year)
- Reach 2,500 volunteer hours as a group in 2024
Environmental Challenges
- Scope 1 emissions increased by 111% from 2021 to 2022, primarily due to business recovery from COVID.
- Scope 2 emissions increased by 12.4% from 2021 to 2022, linked to operational site expansion and market reopening.
Mitigation Strategies
- Developing a decarbonisation pathway and near-term emission targets for Scope 1 and 2 emissions.
- Identifying and screening Scope 3 emissions in 2023.
- Implementing energy efficiency initiatives and transitioning to renewable energy sources.
Supply Chain Management
Supplier Audits: Annual audits for qualified suppliers, plus regular third-party audits.
Responsible Procurement
- Sourcing mozzarella from New Zealand to reduce emissions.
- Transitioning to FSC and PEFC certified paper packaging.
Climate-Related Risks & Opportunities
Physical Risks
- Not disclosed
Transition Risks
- Not disclosed
Opportunities
- Not disclosed
Reporting Standards
Frameworks Used: GRI Standards 2021
Certifications: FSC, PEFC (for paper packaging)
Third-party Assurance: Not disclosed
UN Sustainable Development Goals
- Not disclosed
Not disclosed
Sustainable Products & Innovation
- Plant-based menu items
- Halal-friendly products
- Hot Taiwanese range featuring local ingredients
- Colonel's Private Chef Grilled Chicken Leg Salad and Caesar Grilled Sweet Potato
Awards & Recognition
- Not disclosed