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Tim Hortons outlines sodium reduction, sustainability efforts

April 4, 2013

Tim Hortons released its third annual Sustainability and Responsibility Report this week, highlighting the company's 2012 efforts and outlining goals for 2013 and beyond.

"Sustainability and responsibility continues to play an important role within our company," said Scott Bonikowsky, vice president, Corporate, Public and Government Affairs, Tim Hortons. "We remain focused on reaching 2013 goals which encourages individuals to achieve their best, communities to thrive and grow and embraces our responsibility to do our part for the environment."

Highlights of the report include:

• Progress on the sodium reduction initiative. To date, Tim Hortons has reduced sodium in soups (31 percent), deli meats (49 percent) and muffins (22 percent);
• The company welcomed 15,450 children to the Tim Horton Children's Foundation (THCF) year-round camps and has a goal of 17,000 children by 2015;
• The company distributed 257 bursaries worth approximately $700,000 for post-secondary education to graduates of THCF's Youth Leadership Program with a goal of providing 1,000 bursaries by 2015;
• In 2012, Tim Hortons, its operators and its guests raised $11 million on Camp Day to help send economically-disadvantaged kids to camp;
• Its Smile Cookie program raised $4.5 million for local charities across Canada and the U.S.;
• Since 2005, more than 3,400 farmers have participated in Tim Hortons Coffee Partnership projects. The company estimates this has influenced the lives of more than 17,000 people in its project communities. Its goal is to work with 2,800 farmers in 2013;
• In 2012, Tim Hortons' manufacturing and distribution waste diversion rate was 70 percent. The company aims for a 10 percent increase in waste diversion by the end of 2014;
• LEED Certification was achieved in a pilot restaurant in Hamilton, Ontario, and four other locations were registered in 2012. The company's goal is to register a minimum of 30 new restaurants by the end of 2016;
• Tim Hortons plans to eliminate gestation stall practices for sows, and by 2022, will source pork from suppliers who have made a transition to alternative open housing;
• The company is on track to source 10 percent of its egg products from more humane, alternative hen housing systems by the end of 2013. This represents more than 10 million eggs, according to the report; and
• Tim Hortons Sustainable Food Management Fund was established at the University of Guelph in Ontario. The company's North America-wide restaurant industry summit focusing on academic research about animal welfare issues and best practices is being planned for the fall of 2013.

The full Sustainability and Responsibility 2012 Performance Report is available online.

Read more about sustainability efforts.