Darden’s green commitment lives with our people and you’ll find some of the best examples in our Sustainability Teams. These groups of self-selected employees are found in our Restaurant Support Center and restaurants across the country, leading everyday sustainability efforts and encouraging coworkers to be good stewards of the environment. One of our passionate leaders, Trisha Weeks from LongHorn Steakhouse, tells us how her Green Team embraces this commitment.
It’s Lobsterfest at Red Lobster and guests in the United States and beyond are enjoying the flavor and tenderness of this popular seafood. In fact, across all our restaurants, including Eddie V’s Prime Seafood and Seasons 52, lobster is our third most consumed seafood. While much of our lobster comes from New England, Darden also buys lobster from places like the Bahamas, Jamaica, Belize and Honduras.
With $250,000 Philanthropic Gift, Darden Offers More than 75 Students and Educators Opportunities to Pursue Rewarding Careers through Scholarships
WASHINGTON, D.C., Feb. 19, 2014 /3BL Media/ – The National Restaurant Association Educational Foundation (NRAEF) announced today it received a $250,000 donation from Darden Restaurants and its charitable arm, the Darden Foundation. The donation includes $100,000 in scholarships for students enrolled in the NRAEF’s ProStart program, a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders.
We’re proud of our diverse and inclusive culture at Darden and welcome opportunities to share the uniqueness of our employees. As part of Black History Month, we’re featuring stories from some of our African-American employees and taking a look at how each individual person makes the Darden culture what it is. Today, Kay Francis offers some career advice.
The inclusiveness of Darden’s culture is engrained throughout the organization, so much so that we continuously try to see how our Employee Resource Groups (ERGs) can do more for our employees and the diverse networks we all represent. Like the five other ERGs at Darden, members of Darden’s Pride Alliance ERG are not only active within the organization but also in the community to champion an environment that recognizes and leverages the contributions of the LGBT community.
Beef is a significant part of our restaurants’ menus, making up 13 percent of Darden’s supply chain. Over the past year, Darden has supported efforts among cattlemen and cattlewomen to “make continuous improvements in the sustainability of the global beef production process.” One of those efforts has been in Florida in partnership with the Audubon Society. Through support from the Darden Foundation, Audubon is enabling ranchers to adopt best management practices by storing water on their ranchlands.
At Olive Garden, our goal is to treat everyone like family and to provide our guests with special experiences of gathering around the table with loved ones. Each holiday season, Olive Garden restaurants select deserving families from our local communities to host for a special holiday meal on us. This past holiday season, I’m thankful to have been able to give a gift of a holiday meal to a very deserving family who also happens to be part of our Olive Garden family.
We’re proud of our diverse and inclusive culture at Darden and welcome opportunities to share the uniqueness of our employees. As we celebrate Black History Month, we’re featuring stories from some of our African-American employees and taking a look at how each individual person makes the Darden culture what it is. Today we hear from Teresa Sebastian, Darden’s Chief Legal Officer.
The Southern California regional branch of College Summit hosted its second annual mock interview event, a two day experience for more than 100 high school seniors to show off what they had learned from their College Summit curriculum and to develop the skills they would one day need to enter the workforce. Sitting at a table across from these students, I felt so proud and excited for them for all that would be possible after they graduate. I hope that I helped and gave them some extra motivation to conquer anything that was ahead.
How do consumers select what fish they should and shouldn’t buy? How are fishermen conserving the oceans and supporting the availability of seafood in the long-term? What are the most innovative practices emerging in fisheries today? These are just a sample of the questions asked of four distinguished panelists during a seminar at the University of Florida titled, “Advancing Ethical Practices in Seafood Sourcing.”