Environment and climate

The most significant environmental impacts of the restaurant industry are related to the procurement of food and beverage products, energy consumption on restaurant locations, food waste and recycling of waste. To mitigate our climate and environmental impact we will make our procurement principles more sustainable and decrease the environmental load throughout our supply chain.

We have started the calculation of our carbon footprint by identifying key emission sources of our operations together with defining the scopes* of the calculation. Our carbon calculation will follow the calculation model of the Finnish Chamber of Commerce’s Climate Commitment, based on GHG Protocol**. The goal is to calculate the baseline during 2023, set a concrete target timeline, and define actions through which we will reduce emissions accordingly.


Sustainable procurement: Quality of food and ingredients, origin and traceability are important factors for our customers. We offer products that are made of high quality and safe ingredients. We try to consider environmentally friendly options in our procurements, from food ingredients to energy, equipment and detergents. We prefer, whenever possible, locally produced products with quality or environmental certificates.

Mitigating environmental impact: Our restaurants in Finland mainly operate on rental premises and many of our leaseholders are providing environmentally friendly energy. This year, 54% of the consumption of own energy contracts comes from renewable energy sources. One of our most important sustainability goals is to reduce food waste more effectively. We follow existing laws and regulations when it comes to recycling and sorting waste but we want to do more. We are constantly looking for ways to adhere to circular economy principles with regard to materials.

Product and service development | Environmentally friendly solutions

ACTIONS 2022-2024
Procurement principles | Resource efficiency | Carbon footprint

Following procurement principles | Reducing CO2 emissions | Share of green electricity | Minimizing food waste


Growing competitive edge by following procurement principles
Saving costs by minimizing food waste