Darden Restaurants on Wednesday announced that it has set resource-focused goals to enhance the sustainability of its supply chain.
The Orlando, Fla.-based company committed to reducing energy and water usage 15 percent by 2015 at all of its 1,800 restaurants, and, long term, to send zero waste to landfills. Darden will also collaborate with those in its value chain committed to finding energy-, water- and waste-reduction opportunities while maintaining a focus on food safety.
The company also announced that it has joined the Sustainability Consortium as part of its approach to supply-chain sustainability. It is the first restaurant company to join the scientific foundation, which develops transparent methodologies, tools and strategies to address environmental, social and economic concerns in the supply chain.
"Darden is committed to sustainability. Our business relies on a number of natural resources, and these goals are designed to help us be the best stewards of those resources we can be," said Ian Olson, Darden's director of sustainability. "At the same time, our membership in the Sustainability Consortium will allow us to build on our efforts by combining our knowledge and insights with organizations in other fields, effectively multiplying our impact."
Darden operates Red Lobster, the United States' largest casual seafood chain, in addition to Olive Garden, LongHorn Steakhouse, The Capital Grille, Bahama Breeze and Seasons 52.
April 8, 2010
