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The Subway system is committed to providing a variety of great tasting, nutritious food choices while reducing our environmental footprint and creating a positive influence in the communities we serve around the world. We are on a journey. Our vision is to make our restaurants and operations as environmentally and socially responsible as possible. Every day, we strive to conduct business in a way that has a positive impact on the environment while improving the lives of our customers, franchisees, employees, vendors and communities worldwide. We believe that using good, environmentally sound business practices help increase our franchisees' profitability, improve our customers dining experience as well as help protect the planet.

About Subway

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  • Food & Beverages

Subway Sustainability Actions

Efficient In-store Operations

SUBWAY® restaurants are individually owned and are operated by independent franchisees. Working with the non-profit our non-profit, franchisee owned, Independent Purchasing Cooperatives or Companies (IPCs) we strive to provide our franchisees with the best solutions to help them improve their operations focusing on energy efficiency, resource conservation, waste reduction and food safety.

Energy Efficiency

By design and the nature of our product offering, our operations are fairly energy efficient but as energy costs continue to rise it is important to improve the energy efficiency of our restaurants. Lighting and electronic signage are important components of our restaurants and are big users of energy in our stores. Over the past few years we have been improving their energy efficiency. Starting in 2007 we shifted all new and remodeled restaurants to high efficiency lighting and made LED exterior signage optional in 2008. Last year we began to move to using interior LED signage and early this year we began the transition to LED lighting for sandwich units. Our standard equipment for new restaurants includes energy efficient digital ovens & HVAC (heating, ventilating and cooling) systems as well as Energy Star-rated ice machines, refrigerated back counters and reach in coolers and freezers.

Water Conservation

Many regions around the world are beginning to experience varying degrees of water stress due to increases in population, weather pattern changes or adequate water management infrastructure that can result in inadequate supply of safe drinking water. We recognize how important it is to conserve water and use it wisely. As of 2006, low-flow faucets/taps that increase the water pressure for rinsing are standard for all new Subway restaurants. This small change saves 182.1 million gallons of water annually. Also, many franchisees have installed motion sensors on hand sinks and/or low flow faucets and dual flush toilets in their restaurant rest rooms, further reducing their water usage. And some franchisees have installed rain gardens, storm water pollution prevention systems, native ground cover and efficient landscape irrigation systems to further reduce their water usage. In 2007, we worked with our pickle and pepper suppliers in the US to reduce the amount of brine. As a result we are able to save 739,000 gallons of water, 130,000 lbs. of plastic and 559,000 pounds of corrugate resources on an annual basis. It also reduces road miles as we ship the same amount of product in fewer trucks. This change has been rolled out in Mexico as well as Europe.

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This information was sourced from,, and is accurate as of 27/06/2021. Is this your business? Suggest an edit