Our Environment

Greenhouse Gas Emissions Reduction

We have completed a global assessment of our greenhouse gas (GHG) footprint for operational emissions (Scopes 1 and 2) and report a 18.4 percent reduction in global emissions in 2023 compared to the 2019 baseline. All references to assessments and baseline inventory are Scopes 1 and 2 measurements.

The assessment was conducted by an independent consulting services and software company specializing in technical analysis and innovation for efficiency and renewable resources. The company has considerable experience in the development, reporting and verification of GHG emissions information for industrial, utility, municipal and corporate organizations.

The Bloomin’ Brands baseline was developed in accordance with the revised GHG Protocol Corporate Accounting and Reporting Standard as supplemented by the Corporate Value Chain Accounting and Reporting Standard. The procedures developed and executed during the development of the Bloomin’ Brands inventory for Reporting Years 2019 - 2023 satisfy ISO Standard 14064-1. The initial assessment determined that in 2019, the company used an average of approximately 306 metric tons of carbon dioxide equivalent (mtCO2e) per restaurant.

Using the baseline from 2019, we aspire to reduce Scope 1 and Scope 2 total GHG emissions by approximately half by 2030 and to net zero by 2050, the targets necessary to limit global temperature increases to 1.5°C.

We recognize that actions to reduce emissions cannot be limited to our own operations; we must also take steps to address GHG emissions where they are most challenging, including within our supply chain. Through engagement with our suppliers and our extended supply chain (e.g., food processors and distributors, transportation, and logistics partners, etc.) we will work to reduce and mitigate the climate impact of our raw materials.

TOTAL GLOBAL SCOPE 1 & 2 GHG EMISSIONS INTENSITY

ghg-emissions

Energy Management

We continue to seek renewable energy sources in our drive toward energy independence and are developing a procurement program to help achieve this goal. We are members of the Clean Energy Buyers Alliance to improve our knowledge and help inform decisions related to our climate goals. Throughout our operations we are working to identify new ways to reduce our carbon footprint, from evaluating more efficient kitchen equipment to exploring emerging renewable energy solutions.

High-Efficiency Equipment

The use of more efficient, ENERGY STAR® certified equipment has led the charge in reducing energy consumption. Just a few of these innovations, which vary by site, include high-efficiency HVAC units with smart thermostats, on-demand tankless water heaters, energy recovery bar glass washers, and active energy management systems. Most restaurants have been retrofitted with LED lighting to improve efficiency and all new restaurants are specified with LED.

LEED Standards

We are incorporating many Leadership in Energy and Environmental Design™ (LEED) standards throughout our new restaurant building and construction practices, and as we remodel, we are retrofitting restaurants with the same standards.

Water Conservation

We are using a wide range of water-saving equipment including low-flow faucets, dishwasher spray nozzles, and pasta-cookers. In addition, we have new processes for washing floors and inspecting for leaks to reduce our consumption of water.

As we build new locations, we will continue to seek to use new, more efficient equipment to make sure we do our part to preserve water for future generations.

Recycling and Packaging

We are committed to reducing the environmental impact of packaging through sustainable practices, collaboration, and adherence to specific goals and supplier expectations. We envision a future where packaging is made from renewable or regenerative materials and can be reused, recycled, and repurposed continuously. We aim to address packaging waste challenges by increasing recycled content, selecting highly recyclable materials, and using compostable or biodegradable packaging. Our initiatives involve using 100% recycled paper bags and providing carryout packaging that is recyclable or reusable (at least 90% in the US).

Bloomin’ Brands collaborates with industry associations, environmental groups, and suppliers to support recycling initiatives and responsible material certifications.

Excess Food

Bloomin' Brands is dedicated to reducing food waste through strategic initiatives and partnerships. In our restaurants, we've implemented measures to cut excess food preparation and have achieved a 50% reduction in food waste from 2015 to 2020.

We prioritize food donation over composting, donating over 14 million pounds of food through our Harvest Program in the past nine years. Our goal is to continue reducing food waste in alignment with the EPA and USDA goals of a 50% reduction by 2030, involving team members, partners, and guests in this effort.