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SUBWAY GOES GREEN

[ 1 ] May. 10, 2011 | SBO Editor

The Subway restaurant chain has mad a commitment to making its restaurants and operations more environmentally-friendly.

In doing so, the company has shifted to 100-percent recycled napkins, towel and tissue products; tapped plants and distribution centers that are strategically located to reduce transportation and food costs; and increased recycled content in paper packaging to 78 percent.

Subway announced a number of additional policy and procedural changes that will continue to make a positive green impact.

“While providing great food and healthier options is the centerpiece of our business, being a healthy company is about more than just food; it’s about operating in an environmentally responsible manner,” said Elizabeth Stewart, marketing director in charge of Corporate Social Responsibility and Wellness initiatives for Subway. “Ultimately, the health of our population depends on the health of the planet.”

The latest effort is beginning this month when approximately 75 percent of U.S. Subway restaurants will shift to menu panels printed on paper substrate. This move will greatly reduce the chain’s paper usage and allows obsolete menu panels to be recycled or composted.

Also, in partnership with National Geographic Kids, Subway has implemented a collectable, reusable meal bag program for its Fresh Fit for Kids meals. Each meal also comes with activity cards featuring the themes “Protect,” “Reuse” and “Conserve,” as well as relevant tips on how kids can be more environmentally friendly. The implementation of the reusable meal bag program has contributed toward a significant reduction in disposable plastic packaging systemwide.

Finally, restaurants are now being equipped with mops made of 100 percent recycled materials – threads from 40 percent post industrial recycled cotton from socks and T-shirts with the remaining 60 percent from post consumer polyester from recycled plastic soda bottles.

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Category: Features