Sustainability | Restaurant Brands Asia Limited

Sustainability

Building a more sustainable, responsible and inclusive business

Food

Food safety & quality
Food safety remains a key priority across our restaurant operations. Our teams conduct daily checks on critical food safety parameters, including temperature, holding time and cross-contamination. These practices are reinforced through quarterly surprise audits by internal and external international auditors, along with periodic third-party restaurant audits, helping ensure compliance with Burger King® Global food safety standards and maintaining the safety, freshness and consistency of our products.

Environment

Carbon emissions
- Optimally designed restaurants to reduce electricity and gas consumption and lower carbon footprint
- Adoption of energy-efficient equipment and operational practices across restaurants
- Transition from fixed-speed ACs to inverter-based ACs to improve energy efficiency
- Use of evaporative cooling systems to reduce electricity consumption
- Transition from LPG to PNG/electric induction to reduce emissions
- Tracking and monitoring of Scope 1 and Scope 2 GHG emissions
Renewable energy
- Phased adoption of renewable energy solutions across the restaurant network
- Installation of rooftop solar photovoltaic systems to increase renewable energy usage
- Adoption of solar water heating systems/solar boilers at select locations
- Renewable energy initiatives aimed at reducing dependence on conventional energy sources
- Continued focus on improving energy efficiency and supporting decarbonisation objectives
Water management
- ETPs installed at select restaurants for wastewater treatment
- Treatment of wastewater to meet applicable regulatory standards before discharge
- Focus on responsible water and wastewater management
Waste management
- Plastic waste managed in line with the EPR plan, with targets completed for the reporting period
- Used cooking oil channelled through designated vendors for biodiesel production
- E-waste disposed through authorised recyclers and vendors
- Responsible disposal of paper waste through municipal collection
- Initiatives supporting resource efficiency and circular economy practices
Packaging & plastic management
- Reusable glasses introduced to reduce single-use plastic and paper consumption
- Use of wooden cutlery and bagasse-based lids to reduce plastic usage
- Plastic waste managed through EPR recycling and responsible disposal
- Continued efforts to reduce the Company's overall plastic footprint

Social

Diversity, equity & inclusion
A stronger workplace is one that reflects different backgrounds, abilities and experiences. Our focus on gender diversity continues to shape a more balanced and representative workforce. The ‘Taare Humare’ initiative continues to create meaningful career opportunities for differently-abled individuals across geographies and help make our restaurants and workplaces more inclusive and empathetic.
Employee well-being
RBA is committed to fostering a healthy, supportive and inclusive workplace where employees feel valued and empowered to grow. The Company focuses on employee well-being through wellness initiatives, expert-led awareness sessions, continuous learning and a culture that promotes openness, empathy and psychological well-being.
Room to Read: Empowering Girls Through Education
We believe education is a powerful catalyst for change. Through our in-restaurant collection programme in partnership with Room to Read, we support initiatives that expand access to education for underprivileged children in India. Room to Read’s Girls’ Education Programme supports girls of primary and secondary school age in continuing their formal education and developing essential life skills, helping them build confidence and overcome barriers to a brighter future. Its Literacy Programme focuses on strengthening children’s literacy skills and fostering a lasting habit of reading. Through these initiatives, we remain committed to promoting access to education, nurturing a love for reading and empowering the next generation to reach their full potential.

Reports

Business Responsibility and Sustainability (BRSR) Reports

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Food

Food safety & quality

Food safety remains a key priority across our restaurant operations. Our teams conduct daily checks on critical food safety parameters, including temperature, holding time and cross-contamination. These practices are reinforced through quarterly surprise audits by internal and external international auditors, along with periodic third-party restaurant audits, helping ensure compliance with Burger King® Global food safety standards and maintaining the safety, freshness and consistency of our products.

Environment

Carbon emissions

Optimally designed restaurants to reduce electricity and gas consumption and lower carbon footprint
Adoption of energy-efficient equipment and operational practices across restaurants
Transition from fixed-speed ACs to inverter-based ACs to improve energy efficiency
Use of evaporative cooling systems to reduce electricity consumption
Transition from LPG to PNG/electric induction to reduce emissions
Tracking and monitoring of Scope 1 and Scope 2 GHG emissions

Renewable energy

Phased adoption of renewable energy solutions across the restaurant network
Installation of rooftop solar photovoltaic systems to increase renewable energy usage
Adoption of solar water heating systems/solar boilers at select locations
Renewable energy initiatives aimed at reducing dependence on conventional energy sources
Continued focus on improving energy efficiency and supporting decarbonisation objectives

Water management

ETPs installed at select restaurants for wastewater treatment
Treatment of wastewater to meet applicable regulatory standards before discharge
Focus on responsible water and wastewater management

Waste management

Plastic waste managed in line with the EPR plan, with targets completed for the reporting period
Used cooking oil channelled through designated vendors for biodiesel production
E-waste disposed through authorised recyclers and vendors
Responsible disposal of paper waste through municipal collection
Initiatives supporting resource efficiency and circular economy practices

Packaging & plastic management

Reusable glasses introduced to reduce single-use plastic and paper consumption
Use of wooden cutlery and bagasse-based lids to reduce plastic usage
Plastic waste managed through EPR recycling and responsible disposal
Continued efforts to reduce the Company's overall plastic footprint

Social

Diversity, equity & inclusion

A stronger workplace is one that reflects different backgrounds, abilities and experiences. Our focus on gender diversity continues to shape a more balanced and representative workforce. The ‘Taare Humare’ initiative continues to create meaningful career opportunities for differently-abled individuals across geographies and help make our restaurants and workplaces more inclusive and empathetic.

Employee well-being

RBA is committed to fostering a healthy, supportive and inclusive workplace where employees feel valued and empowered to grow. The Company focuses on employee well-being through wellness initiatives, expert-led awareness sessions, continuous learning and a culture that promotes openness, empathy and psychological well-being.

Room to Read: Empowering Girls Through Education

We believe education is a powerful catalyst for change. Through our in-restaurant collection programme in partnership with Room to Read, we support initiatives that expand access to education for underprivileged children in India. Room to Read’s Girls’ Education Programme supports girls of primary and secondary school age in continuing their formal education and developing essential life skills, helping them build confidence and overcome barriers to a brighter future. Its Literacy Programme focuses on strengthening children’s literacy skills and fostering a lasting habit of reading. Through these initiatives, we remain committed to promoting access to education, nurturing a love for reading and empowering the next generation to reach their full potential.