• Sustainable sourcing:
o Use female and ethnic minority suppliers to exploit diversity.
• In 2010 carbon emission was reduced by 104,586 metric tons and oil consumption
decreased by roughly 238,000 barrels.
• All new stores now use energy efficient lighting and low flow water faucets.
o Subway has saved about 182.1 millions gallons of water.
• 100% of packaging can be recycled or composted.
• Three of Subways fourteen “Eco Restaurants” are LEED certified.
• Subway has a napkin case pack that saves 19.907 trees per year.
• Packaging is the biggest strength to its sustainability practices:
o “Refreshed double-wall sustainable cup. " Saves 30 tons of pulp across Europe per year,
has 25% less energy to produce, and 15% reduction in paper per year
o The sub wraps are 100% biodegradable and
• “All of these new eco-restaurants reflect the brand’s commitment to social
responsibility and sustainability,” says marketing director Elizabeth Stewart
• Fourteen “Eco Restaurants”
o High efficiency heating, ventilation, and cooling equipment.
o Low flow sinks and toilets
o LED interior and exterior signage
o Outside air monitoring of C02
o Reuse at least 30% store furniture
o Non-smoking environment
o Waste management programs
o Day light sensors in guest areas
o Use female and ethnic minority suppliers to exploit diversity.
• In 2010 carbon emission was reduced by 104,586 metric tons and oil consumption
decreased by roughly 238,000 barrels.
• All new stores now use energy efficient lighting and low flow water faucets.
o Subway has saved about 182.1 millions gallons of water.
• 100% of packaging can be recycled or composted.
• Three of Subways fourteen “Eco Restaurants” are LEED certified.
• Subway has a napkin case pack that saves 19.907 trees per year.
• Packaging is the biggest strength to its sustainability practices:
o “Refreshed double-wall sustainable cup. " Saves 30 tons of pulp across Europe per year,
has 25% less energy to produce, and 15% reduction in paper per year
o The sub wraps are 100% biodegradable and
• “All of these new eco-restaurants reflect the brand’s commitment to social
responsibility and sustainability,” says marketing director Elizabeth Stewart
• Fourteen “Eco Restaurants”
o High efficiency heating, ventilation, and cooling equipment.
o Low flow sinks and toilets
o LED interior and exterior signage
o Outside air monitoring of C02
o Reuse at least 30% store furniture
o Non-smoking environment
o Waste management programs
o Day light sensors in guest areas