Our Environment

We are making a conscious and collective effort to minimize our company’s environmental impact and are encouraging our Team Members to do the same. We have embarked on a multi-year journey to reduce the amount of excess food going into landfills, improve the energy efficiency of our restaurants, conserve water, and increase sustainability. We continue to identify innovations, increase awareness, and measure the impact of our efforts.


We continuously work to improve energy efficiency, reduce water use and conserve natural resources in our restaurants.

Packaging Innovation

Finding new and more sustainable packaging and supplies for our to-go, catering and dine-in orders is an ongoing priority.

Food Waste

We constantly are refining our business processes and seeking new innovations to reduce reduce food waste in our operations.

Energy Management

Bloomin’ Brands is actively improving energy efficiency in our restaurants. The multi-year quest to become as energy efficient as possible is well underway. We began our journey in 2011, aiming to reduce energy consumption by 10%. We exceeded our goal and today our restaurants use nearly 30% less energy. 


  • 30%
    reduction in natural gas and electric

    usage through upgraded equipment for cooking, heating, cooling, and lighting

  • 47
    million kWh annual electricity savings

    through LED lighting efforts

Training and Awareness

We continue to invest in training and awareness efforts to help our restaurant Team Members understand how they can help reduce energy usage during their shifts each day.

High-Efficiency Equipment

Since 2004, the use of more efficient, ENERGY STAR® certified equipment has led the charge in reducing energy consumption at our restaurants. Just a few of these innovations include high-efficiency HVAC units with smart thermostats, on-demand tankless water heaters, energy recovery bar glass washers, and active energy management systems. We are also adding energy-saving LED and CFL light bulbs to our restaurants.

LEED Standards

We are incorporating many Leadership in Energy and Environmental Design™ (LEED) standards throughout our new restaurant building and construction practices, and we are retrofitting existing restaurants with the same standards. 

Water Conservation

All of our restaurants have now implemented a wide range of water-saving initiatives.

Beginning with a mindset that ‘every drop counts,’ we have significantly reduced water consumption across the company.


  • 220
    million gallons of water

    saved per year by 'dipper well' conversion

    million gallons of water

    saved with more efficient dish machines

Slow the Flow

From low-flow faucets, dishwasher spray nozzles, and pasta-cookers to new processes for washing floors and inspecting for leaks, we are leaving no stone unturned to save water in our restaurants.  

The heated dipper well equipment we use saves up to 250,000 gallons of water, per well, per year! 

Water-efficient landscaping and drip irrigation outside our restaurants is another program we are expanding in this important effort. 

As we build new restaurants, we will continue to use new, more efficient equipment to make sure we do everything possible to preserve water for future generations.



We are seeking new and more sustainable packaging and supplies for use throughout our restaurants.

As part of our ongoing efforts, we use paper bags made from 100% recycled material, all entrée containers are now reusable, and we encourage a reduction in straw usage.

Recycling efforts in our restaurants help divert waste from landfills each year. Additional innovations ranging from cardboard recycling to cork recycling are being reviewed as we continually seek new ways to reduce our environmental impact.

Excess Food

We are committed to get as much excess food as possible into the hands of those who need it most. 

These expanding efforts have reduced food waste by 50% over the past six years, and reductions continue. 

Numerous measures have been implemented in all of our restaurants to reduce the percentage of excess food prepared, using demand forecasting and more efficient food preparation methods.

When we find ourselves with more food than we can serve, we engage our ongoing partnership with the Food Donation Connection network and other food assistance programs to feed those in need. Our restaurants have donated more than 13 million pounds of excess food in the last six years.

We are working toward specific targets to reduce the amount of food wasted. Increased training and awareness are central to this important goal.