Environment

Energy Efficiency

The Group has achieved six years’ consecutive like-for-like reduction in energy use (to year ending 31 December 2015).

We maintained the Carbon Saver Gold Standard at our last assessment for a further 2 years.

On several new openings TRG has achieved environmental lease assessments through investing in sub-metering, building controls, heat recovery, grey water harvesting, solar installations and two grass roofs.  On new openings TRG continues to fit LED lights, heat recovery and energy efficient kit such as extraction control systems, as well as complying with environment lease mandates where applicable.

Power Saving

We have more than 200 voltage optimisation units installed – saving on average 9% energy; and we will complete our roll out in 2016.

All our restaurants receive daily energy reporting designed around their needs to enable them to monitor and improve consumption.

All our new recruits complete our "Reducing Waste and Saving Energy" training module as part of their induction to the Group.

In 2015 the group complied with the ESOS legislation and submitted an evidence pack to the Environment Agency in time for the 5th December deadline.  This identified several new saving opportunities which are being explored.

In line with our continued commitment to manage our environmental impact, the group has fitted solar panels to our Head Office roof in July 2016.  We anticipate all the energy generated will be used on site and therefore directly reduce the emissions of the building.  We estimate this will save in excess of 30 tonnes of CO2 over the next 20 years.

Waste Reduction

The Group is now consistently diverting 88% of its waste from landfill. Many of our sites achieve 100% diversion.

In 2015 we recycled over 1.2 million litres of used cooking oil. It’s sent to be used in a bio-diesel production facility. This is the equivalent of 887 cars (177 tonnes of CO2) a month being taken off the road.

In 2015 we diverted over 13,000 tonnes of waste from landfill through developing our recycling schedule and the increased segregation of food waste from general waste. This represents an increase of 13% on the previous year.