With 1,200+ restaurants located from coast-to-coast, we have a responsibility to understand our environmental footprint and take meaningful action to reduce the impact of our operations.
since 2018 that deployed innovative energy and water-saving technologies in our restaurants
in energy and water consumption between 2018 and 2021
At Recipe, we acknowledge that climate change is a serious issue that requires concerted action.
In 2022, we are kicking off the next phase of our sustainability journey to help complement and amplify the meaningful actions we are already taking to reduce our carbon footprint:
We are continuously looking for new and innovative packaging solutions that align with our guiding principles for sustainable packaging.
We’ve partnered with our brands to switch to sustainable packaging solutions, ensuring that collectively:
8 million styrofoam cups and containers each year since 2019
23 million plastic bags each year since 2019
10 million non-recyclable containers and 1.5 million plastic lids each year since 2019
1.5 million PFAS packaging containers and single-use items each year since 2021
6 million non-recyclable black plastic clamshells each year since 2020
86 million plastic straws each year since 2018
We believe that a robust waste management strategy should include a reduction and diversion component.
In 2021, we worked with a third-party to conduct waste audits with six of our brands to estimate the waste produced in our restaurants in Canada. Audits were conducted with our larger brands and unique concepts, allowing us to gather the right breadth of representative data which we could apply to the rest of our portfolio.
Estimated waste produced in 2021 across our restaurants in Canada: 21,728 metric tons
We are working with our brands to identify and prioritize opportunities for better managing our waste through reduction and/or diversion initiatives.
Of The Keg locations in Canada have recycling services
Of The Keg’s corporate locations in Canada have organics / compost services
Estimated waste diversion rate in 2021
Of restaurants participated in St-Hubert’s Green Zone program when it launched in 2010
St-Hubert restaurants achieved the ICI on recycle! certificate granted by RECYC-QUÉBEC
Average amount of organic and putrescible waste diverted from landfill each year
For full details related to Recipe's CSR journey please refer to our annual CSR Report.