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. Addressing climate change and other environmental, social and governance (ESG) issues is a complex and constantly evolving process.

We aim to better understand our greenhouse gas (GHG) footprint impact for both our operational emissions (Scopes 1 and 2) and supply chain emissions (Scope 3) to guide our emissions reduction efforts.

Our actions cannot be limited to our own operations; we must take action to tackle GHG emissions where they are most challenging, including within our supply chain through engagement with our suppliers and our extended supply chain (e.g., food processors and distributors, transportation, and logistics partners, etc.) to reduce and mitigate the climate impacts of our raw materials.

We recognize that our expertise is in providing exceptional dining experiences for our guests. Therefore, we rely significantly on the efforts, learning, tools, and recommendations of scientists, collaborations, and our communities to guide our approach and emissions reduction efforts.

Board of Directors level oversight of our ESG effort ensures priority, responsibility, and accountability throughout our business, alignment across issues, and addresses the interconnectedness of those issues.


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.

Emissions Reduction Roadmap

We aspire to ensure that we do our part to help reduce GHG emissions by half by 2030 and to net zero by 2050, the targets necessary to limit global temperature increases to 1.5°C.

  • We will assess our GHG footprint to identify our areas of greatest impact.
  • We will prioritize action in the areas where the greatest GHG impact may be made.
  • We will seek to develop a GHG emissions reduction target aligned with recognized climate science. Progress towards this target will guide our emissions reduction efforts.

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.


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.


  • More than 90%
    of our company-owned restaurants

    participate in a recycling program


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 14 million pounds of excess food in the last eight years.

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