Our chefs are in a unique and privileged position to improve the health of our customers while reducing carbon emissions. In support of our global commitment of 33% plant-based meals by 2025, they reshape menus with sustainable and delicious plant-based options, proving that plant-forward eating is healthy, sustainable and enticing across diverse settings.

Strategically tackling food waste is our mission, supporting our global commitment to reduce it by 50% by 2025. From innovative technology to responsible alternatives, we're committed to cutting waste by training our teams and guests and encouraging creative solutions.

Our primary goal is to combat global carbon emissions and limit the rise in temperature to 1.5°C above pre-industrial levels. As such, we work collaboratively with our clients and suppliers, with a focus on reducing direct and indirect emissions for maximum impact.