If you’re a fast-food enthusiast, you might already be familiar with Subway’s efforts to reduce energy consumption and logistics waste. This article covers some of the more interesting Subway green initiatives, including eliminating the shrink-wrap from its pallets, localizing its supply chain, and promoting back-of-house composting. The Subway Restaurant Green Initiative aims to cut carbon emissions by 25 percent, and the company’s goals are well within reach.
Subway reduces energy consumption
A greener Subway could offer financial incentives to franchisees to open eco-stores. Most franchisees are taking limited steps to make their businesses more environmentally friendly. However, the restaurant chain can lead the way in changing its culture when it comes to sustainability. Subway could also use its influence to promote ethical food sourcing and reduce its carbon footprint. Sustainability isn’t just a buzzword; it’s also good business.
While the company has long been known for offering healthier food for customers, it’s now focusing its efforts on protecting the environment. As of 2015, it has 14 “Eco-Restaurants” open. Several franchisees have implemented two elements into existing locations. The goal is to significantly reduce the environmental impact of the restaurant. In addition to cutting down on energy and water consumption, the chain also strives to keep its stores clean and free from pollution.
Subway eliminates shrink-wrap on Subway pallets
One of the biggest questions in the fast-food industry today is why Subway is choosing to do away with the shrink-wrap on its Subway pallets. After all, the sandwich chain wants to keep its costs down, and it wants to do that by eliminating the use of shrink-wrap on its pallets. Subway is a leading fast-food chain that has more than 37,000 restaurants worldwide. Its franchisees include more than 20,000 dedicated entrepreneurs dedicated to providing the best possible guest experience in their local communities.
Subway promotes back-of-house composting
If you’re looking for a fast-food option that’s more environmentally friendly, consider visiting a Subway. They offer many healthy choices and have stepped up their sustainability game. In fact, forty percent of the food sold in the United States goes to waste. Using back-of-house composting at Subway restaurants will help you do your part to reduce food waste. You can also make a difference by reducing your carbon footprint.
Back-of-house composting at a restaurant will help you to become more environmentally friendly and engage with your community. On average, 60-80% of restaurant garbage is food waste. By composting waste, you’ll reduce your carbon footprint and lower your disposal and hauling costs. You’ll also be connecting with the community, which is very important if you want to be an environmentally responsible restaurant.
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Subway reduces logistics waste
As part of its quest to cut waste and improve sustainability, Subway has worked to implement green supply chain strategies across its operations. It has gone beyond its previous commitments to reduce carbon footprint and contributing to zero environmental degradation to redesign its purchasing strategy. The company has eliminated the use of shrink-wrap on its pallets, rethought its inventory strategy, and repositioned its protein production and packaging facility next to its supplier’s facility. Subway’s supply chain now prioritizes local sourcing, reducing the waste of packaging materials, and rethinking its logistics.
In the past, materials accumulated by the subway line showed a growing trend. The first subway line opened in London in the late nineteenth century, and by the end of the century it was a marvel of modern construction across North America and Europe. It was the newest way to travel around a city. However, during World War II, stock accumulation slowed to about 3 Mt per year. However, it recovered and began to grow again in the 1970s.
