Burger King UK (BKUK) is evolving its business model to better align with its ESG strategy, according to chief financial officer Tim Doubleday.

Speaking at the UKHospitality Sustainability Seminar in London earlier this week, Doubleday discussed a range of pillars of BKUK’s wider approach to sustainability.

These include encouraging the rollout of EV charging points across the hospitality sector, eliminating unnecessary single-use packaging, reducing food waste by 50% by 2030, and facilitating engagement across supply chains.

“As a sector, we have one of the biggest carbon footprints,” he said. “Therefore the eyes of legislators are on us to balance that scorecard.

“Impactful change requires collective action…and also consistency of data, communication, government policy, and deadlines.”

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Also speaking at the event was Anthony Pender, founder of The Yummy Collection, who discussed the upcoming launch of new seafood restaurant concept Faber.

The fish-heavy menu is based on seasonality and ingredients sourced from small suppliers around the UK coast.

“We have no central air conditioning system – the heat from the kitchen is filtered back as AC,” Pender says. “Gas was not an option for us either…instead we’re looking at the technology around electric.

“Our bread comes from UK-sourced wheat and we use dried seaweed as a seasoning instead of spices that would have come from overseas.”

Also speaking at the event was Rachel Sprackett, sustainability, communications, and reporting manager for Whitbread, who updated on the Premier Inn operator’s plan to open its first net zero hotel in Swindon.

Jaz Rabadia MBE, global head of responsible business & sustainability for Just Eat, spoke about the delivery company’s rollout of carbon ratings for items on its platform.

The traffic light labelling system – which accounts for production, transport, and packaging – has seen “great uptake” and also helped restaurant partners flex their menus, according to Rabadia.