We have a responsibility to drive sustainability across our foods and restaurants in ways that are mutually beneficial to society and our business.

Our Restaurants


Arby’s commitment to environmental stewardship has made it a leader in the restaurant space when it comes to energy efficiency and reducing related costs. Through small improvements and long-term investments, the brand has significantly reduced water and energy usage across its more than 1,000 company-operated restaurants. Most recently, Arby’s has invested in interior and exterior LED lighting upgrades that will reduce energy usage by more than 5% per restaurant.

KWH of energy reduced through LED lighting upgrade

Over the past few years, Baskin-Robbins leadership has focused sustainability efforts on improving and reducing packaging materials. In the U.S., 85% of Baskin-Robbins packaging SKUs are now either made from renewable resources, recyclable, and/or made from certified materials. Additionally, the brand has transitioned its iconic spoon to polypropylene, thereby reducing packaging materials by nearly 17,247 pounds annually.

of packaging SKUs made from renewable resources or recyclable/certified materials.
Buffalo Wild Wings

To drive resource efficiency across company-operated sports bars, Buffalo Wild Wings implemented an energy management system that monitors and enhances equipment performance across electric and gas appliances, resulting in a 5% reduction in both energy and gas usage. The brand also continued its 2019 shift to using reusable dishware in all franchise and company-owned sports bars, thereby eliminating 700 million individual pieces of paper and plastic from annual use.

average reduction in gas and electric use year-over-year through energy management system initiative

In May 2020, Dunkin’ opened the doors to its 500th DD Green Achievement, a format designed to save between 15-20% of energy consumption compared to a conventional restaurant. The brand designed its Next Generation concept to meet DD Green Achievement specifications. Additionally, by eliminating all polysterene foam cups in its global supply chain in May 2020, Dunkin’ was able to remove more than 1 billion foam cups from the waste stream annually.

foam cups eliminated annually through transition to a double-wall paper cup
Sonic - logo

By shrinking the standard building size in the new ‘Delight’ prototype, SONIC Drive-In has reduced energy usage by 20% as well as significantly reduced building materials in its new drive-ins. The brand also extended an LED outdoor lighting initiative to more than 95% of its company-owned restaurants, resulting in a 50-75% savings on electricity costs.

reduction in energy usage through new drive-in design

Jimmy John’s continues to identify sustainability opportunities across its equipment lineup, including on-demand water heaters and air-cooled ice machines to reduce water waste. The brand’s efficient new kitchen design and reduced standard building size results in an overall energy reduction of 10%. New restaurants have also moved to all LED lighting inside and outside the restaurant, reducing energy consumption from lighting by 25%.

reduction in energy usage through LED lighting retrofit

Our Food

At Inspire, quality is central to how we approach product development. Our brands are incorporating high-quality ingredients across their menus while still delivering value for their guests.


  • Just one of variety of high quality proteins on the menu, Arby’s beef brisket is smoked over real hickory wood for at least 13 hours by a family-owned Texas smokehouse.
  • Arby’s works alongside multi-generational, family-owned bakeries to develop and source the majority of its breads.
  • Arby’s Fish Sandwiches are made with wild-caught Alaskan Pollock that is sustainably sourced based on the Global Sustainable Seafood Initiative’s benchmark.


  • Baskin-Robbins has introduced four non-dairy indulgent flavors, including Chocolate Chip Cookie Dough, Chocolate Extreme, Coffee Caramel Chunk, and Horchata Ice.
  • The brand has removed artificial dyes from its ice cream sold at both its restaurants and in quarts and pints at retail locations as well as from its syrups, sauces, and beverages.
  • Baskin-Robbins joined the Dairy Sustainability Alliance®, a multi-stakeholder group of representatives from across the dairy value chain, committed to leading in sustainability and furthering the dairy community’s social responsibility goals.


  • Each year, Buffalo Wild Wings serves more than 1.5 billion fresh, never frozen traditional and boneless chicken wings handspun in signature sauce or seasoning.
  • The new Buffalo Wild Wings burger platform features 100% fresh, never frozen ground beef.
  • Buffalo Wild Wings team members handmake fresh pico de gallo in-restaurant each day.


  • Dunkin’ has eliminated artificial dyes from all donuts, baked goods, breakfast sandwiches, coffee flavorings and nearly all frozen beverages.
  • In 2020, the brand was the first national QSR to add add oatmilk to menus at 100% of U.S. locations.
  • In September 2018, Dunkin’ and National DCP announced a five-year agreement with World Coffee Research to boost coffee sustainability.


  • Jimmy John’s team members hand slice all-natural meats* and fresh veggies in-house every day.
  • French bread is freshly baked every day in every store and served within four hours.
  • Tuna salad, Oil & Vinegar, Jimmy’s Kickin’ Ranch® are all made from scratch.
  • Every single sandwich is made to order fresh for each customer.

*All-natural means Jimmy John’s meats contain no artificial ingredients and are minimally processed (except for caramel color on roast beef).


  • Sonic only uses rich and creamy Real Ice Cream that, unlike soft-serve, meets the official FDA standard of identity for ice cream.
  • Crispy onion rings are hand breaded and fried in-restaurant daily.
  • In December 2020, Sonic began testing Broccoli Cheddar Tots, a healthier option that includes a full serving of vegetables in a larger order.

Part of ensuring the quality of our food is partnering with suppliers who uphold positive industry practices. While we are in the process of enhancing our food sustainability measures and setting forward-looking goals, Inspire and our brands are already addressing several major issues.

Use of Antibiotics

Our brands also follow all applicable FDA guidelines related to antibiotic use. This includes the judicious use of antibiotics, under the supervision of a veterinarian, to prevent or treat illness in the animals.

Use of Cage-Free Eggs

Globally, Inspire has committed to 100% sourcing of cage-free eggs across all brands by the end of 2025. Among the brands, Arby’s completed its transition to cage-free eggs in 2020. Approximately 30% of all eggs served on breakfast sandwiches at Dunkin’ are cage-free. Sonic is continuing to make positive progress in its sourcing of cage-free eggs. Eggs are not served at, nor sourced for, Baskin-Robbins, Buffalo Wild Wings or Jimmy John’s.

Use of Artificial Colors

Inspire ensures all ingredients are in compliance with regulatory standards, including artificial colors. We have removed artificial colors in some products and continue to evaluate the feasibility of potential replacements for artificial colors in other products.

Our Aspirations

Green Earth - icon

Operate our restaurants more efficiently by identifying opportunities to reduce energy and water consumption as well as associated costs.

Packaging - icon

Drive innovation around our packaging with the aim of utilizing more sustainable materials.

Quality food - icon

Continue to bring quality food to our menus through industry-leading product innovation and strong supplier partnerships.

Enhance food sustainability - icon

Enhance food sustainability measures across our brands by sharing best practices, leveraging our collective capabilities, and driving forward new goals.