Restaurants Industry ESG Material Mapping

FB-RN-130a.1(1) Total energy consumed, (2) percentage grid electricity, (3) percentage renewable

FB-RN-150a.1(1) Total amount of waste, (2) percentage food waste, and (3) percentage diverted

FB-RN-150a.2(1) Total weight of packaging, (2) percentage made from recycled and/or renewable materials, and (3) percentage that is recyclable, reusable, and/or compostable

FB-RN-250a.1(1) Percentage of restaurants inspected by a food safety oversight body, (2) percentage receiving critical violations

FB-RN-250a.2(1) Number of recalls issued and (2) total amount of food product recalled

FB-RN-250a.3Number of confirmed foodborne illness outbreaks, percentage resulting in U.S. Centers for Disease Control and Prevention (CDC) investigation

FB-RN-310a.1(1) Voluntary and (2) involuntary turnover rate for restaurant employees

FB-RN-310a.2(1) Average hourly wage, by region and (2) percentage of restaurant employees earning minimum wage, by region

FB-RN-310a.3Total amount of monetary losses as a result of legal proceedings associated with (1) labor law violations and (2) employment discrimination

FB-RN-260a.1(1) Percentage of meal options consistent with national dietary guidelines and (2) revenue from these options

FB-RN-260a.2(1) Percentage of children’s meal options consistent with national dietary guidelines for children and (2) revenue from these options

FB-RN-260a.3Number of advertising impressions made on children, percentage promoting products that meet national dietary guidelines for children

FB-RN-430a.1Percentage of food purchased that (1) meets environmental and social sourcing standards and (2) is certified to third-party environmental and/or social standards

FB-RN-140a.1(1) Total water withdrawn, (2) total water consumed, percentage of each in regions with High or Extremely High Baseline Water Stress