Quizno's goes green with eco-friendly packaging

Quizno's goes green with eco-friendly packaging
Tags: Going Green
February 22, 2010

Quiznos has launched its "Eat Toasty, Be Green" campaign by introducing several types of more environmentally responsible packaging. The effort is an attempt to minimize the chain's impact on the environment by reducing the eco-footprint of its packaging.

Recent reports show that 32 percent of the entire domestic waste stream consists of containers and packaging, with 300 pounds of fast food packaging waste generated each year for each person in the United States, according to the "2008 Fast Food Packaging Report." Quiznos stores now feature several new types of packaging, including.

100 percent compostable wax-coated paper cups
Pulp salad bowls made from renewable sugarcane
Plastic lids made of 30 percent post-consumer-recycled PET bottles
Napkins made from 100 percent recycled material and fibers (90 percent post-consumer)
Catering lunch boxes made of 100 percent recycled paperboard (35 percent post-consumer)

By making its packaging more environmentally responsible, Quiznos is taking steps to lessen the impact each of its thousands of independently owned and operated U.S. stores has on the eco-health of the nation at no additional cost to franchise owners.

"While packaging changes are a small step in the grand scheme of going green, we know that using packaging that is made in part from recycled materials or that is compostable is a great way to start. It's a change we're passionate about making," said Rick Schaden, Quiznos CEO.

Quiznos is also helping its team members embrace its green shift by starting to migrate them to uniform items made 100 percent from recycled soda pop bottles. Each hat saves approximately six bottles from reaching a landfill and each apron saves approximately 25 bottles.

The National Restaurant Association's Restaurant Industry Forecast for 2008 stated that 62 percent of consumers say they are likely to choose a restaurant based on how environmentally friendly it is. The 2009 Industry Forecast repeated the trend: "Restaurateurs will also continue to show increasing leadership in becoming 'greener' in 2009-by taking action such as reducing energy and water use-in step with patrons' interest in environmental issues."