Healthy Burgers, Healthy Planet.
Caring about the environment is in our DNA.
We’re thinking bigger and doing better.
One burger at a time.
Check out the impact we’re making
OUR FOOD
Smaller Footprint, Fresher Burgers
Our produce is farmed locally. That’s our priority. It keeps our food distribution footprint down low and gets the burger to your plate faster. Fresher, too.
Max Taste, Less Waste
97% of our produce gets eaten. Feel good licking your plate.
Local Farmers
We work with local farmers. They care about what goes into your burger as much as we do.
Animal Welfare
Our burger standards are high. So are our animal welfare standards. Our beef, lamb, and eggs are free-range, and our chicken and pork are RSPCA approved.
Quality Produce
Gippsland, Southern Tablelands, and Riverina. We like knowing where our meat comes from. Call it our healthy obsession.
Fed Better
From our paddock to your plate, our beef and lamb is grass-fed and free-range, so you can enjoy a natural and flavoursome taste. Give it your lick of approval.
Antibiotic-Free and No Added Hormones
Our beef and lamb is antibiotic-free. Also, no added hormones, so free from mood swings.
Recycled Cooking Oil
Our oil has it good. It gets a second run when we turn it into biodiesel. In the past 12 months we’ve recycled 265,000 litres.
OUR ENVIRONMENT
Sustainably Planted Forests
The paper and cardboard for our takeaway packaging, knife sleeves and Mini Me kids packs is PEFC and FSC Certified. It comes from sustainably planted forests. For every tree cut down, another one gets planted in its place.
Water-Based Coating
Thanks to water-based coatings, our packaging is 100% recyclable. No more petroleum-based chemicals. We always aim to put it in the right bin.
Straws Suck
We’re now plastic-straw free. Saving 1.6 million black plastic straws from going to landfill each year.
Chip and Dip
You’re working on your appetite for chips. We’re working on making our chip and dip cups more sustainable. Watch this space.
Recycled Restaurant Finishes
You’re sitting at a better table. We use recycled finishes in our restaurants wherever possible. Like the bricks in our walls and the timber at your tabletop.
Dimming Lights System
We use a dimming system, which saves 57% of energy needed to light our restaurants. That’ll set the mood.
Energy Meters
Energy meters in restaurants are helping us see where our energy goes. We like knowing, so we can plan solutions to use less energy.
OUR PEOPLE
Employees Love The Planet
Our 4,336 employees participated in a survey and nominated "environmental impacts" as a cause closest to their hearts. We’re listening and taking action.
20,000 Local Matters
Thanks to our Local Matters program, we work hand in hand with local groups, organisations and projects to make a real difference to our local communities. The more hands, the bigger our impact.
One Million Hours of Knowledge
It feels good to know things. In the past year, we’ve delivered more than 1 million hours of learning with traineeship programs, leadership courses, and master classes.
We’re learning how to be better; better people, better for the environment, better within our communities, and better to each other.
OUR COMMUNITY
$4,000,000 To Local Matters
Our Local Matters program has raised almost $4,000,000. Thanks to 20,000 local community groups and organisations. Thanks to our restaurants. Thanks to you.
The Bigger Picture
We’re fighting the good fight. We’ve worked with non-profit organisations like Red Cross, St Johns, Movember, Polished Man, Surf Life Saving Australia, and the RSPCA. To us, sustainability is more than only taking care of our environment, it’s also about caring for our farmers, animals, employees and local communities.
If you’ve got any suggestions for us, big or small, head to grilld.com.au/feedback or if you want to keep up with our sustainability journey and all things Grill'd, sign up below.