Building Restaurants of the Future...Today
The Darden family of restaurants, Olive Garden, LongHorn
Steakhouse, Bahama Breeze, Seasons 52, The Capital Grille, Eddie V’s and
Yard House, has a commitment to reduce the physical footprint and
amount of resources used at our more than 1,500 restaurants across the
This comes to life in every step of our operations, starting with
the construction of our restaurants using the U.S. Green Building
Council’s Leadership in Energy and Environmental Design (LEED)
standards. This commitment is carried through to our restaurant design
elements, which include LED lighting, low-flow sinks, water efficient
landscaping, energy management systems and more. Finally, our commitment
is brought to life through our restaurant Sustainability Teams, our
self-selected passionate employees in our restaurants who keep us
steadfast in our conservation goals.
In order to work toward our goals of energy, water and waste
reduction, we utilize innovative technology in all corners of our
restaurants. Our restaurants contain a myriad of sustainable
technologies and advances that were not available too long ago, such as
water-efficient pasta cookers, recyclable carpet, automatic light
dimmers and organic recycling processes.
What does the restaurant of the future look like? Take a look. It’s already here.
Our Commitment to
Darden's vision is to be a company that positively affects our
guests, employees, communities and business partners – quite simply, we
want to be a company that matters.
Darden takes a resource-focused approach to sustainability. Our
goal is to reduce the amount of resources we use at every restaurant and
manage the inputs and outputs of our direct operations.
Darden focuses on opportunities where we can improve the
sustainability, nutrition and safety of our supply chain by partnering
with key suppliers, scientists, industry and communities.