Reduce our carbon emissions
As a partisan for the food transition, and via its global CSR strategy, the Group participates in the transition to adopting less carbon-intensive activities; an approach that involves its employees, customers and guests.

12%
Targeting a 12% reduction in carbon emissions per meal by 2025 compared to 2020 on our direct (scope 1 and 2) and indirect (scope 3) emissions.
Carbon footprint measurement
Every year, the Group measures its carbon footprint and implements concrete actions to reduce its impact on the environment. Its three main levers for improvement are: energy, food waste and menu design.
The Group has internalized carbon skills in order to ensure effective operational monitoring by a team of experts. This shift to less carbon-intensive activities automatically reduces the emissions of the Group’s customers and partners.