Our vision:
We’ll continue to research and develop new and innovative products, produced with a lower carbon footprint, making it easy for anyone to eat more sustainably.
99% of our food and materials are sourced from Aotearoa NZ – supporting local businesses, improving the quality of our products, and reducing freight and carbon emissions.
HELL’s delivery vehicles are electric - silently delivering hot, tasty, and sustainable treats in boxes made locally from recycled fibres (and looking damn good while they do it).
Clean, renewable energy powers the fires of HELL and charges our electric vehicles. In addition, some stores already have solar panels, taking the heat off the national grid and even putting some power back into it.
HELL’s systems are streamlined from making pizzas to delivering them. We use modern technology to improve quality & efficiency, reduce waste and speed up service. Better all around!
Any carbon emissions created by HELL are offset by purchasing high-quality carbon credits, which are used in the regeneration and conservation of native forests, creating a greener, happier world that even the Master approves of.
Materials & Packaging
Energy
Food
People
The Challenge
As a takeaway food business, we inevitably use disposable materials. Transporting printed materials and packaging is a significant challenge, especially when it’s more economical to purchase bulk stock from overseas. Going local incurs higher costs.
What We’re Doing Now
We’re working to reduce the amount of waste going to our landfills, and the natural resources that are only used once, by choosing recycled materials where possible. Currently 98.6% of our packaging is recyclable, and 96% is made from recycled fibres. We also choose to buy locally made materials wherever possible to reduce our transport and freight footprint.
Where We Want To Be
We’re already doing well in this area, but there is scope for improvement. We’re aiming to source only Aotearoa NZ - made packaging by 2025.
The Challenge
Petrol vehicles are mainly used for the 1 million-plus deliveries we make each year, all over Aotearoa NZ. Our support office team also frequently travels to support our franchises. Our network of 75 stores operates seven days per week working long hours, using a fair amount of electricity and gas.
What We’re Doing Now
Currently, we offset the carbon created by each pizza delivery by purchasing certified carbon credits from Ekos’ indigenous forest projects. We also offset the carbon from our entire head office operation. 40+ stores have e-bikes at their store deliveries, which goes some way towards reducing our carbon emissions, and we are currently sourcing more electric vehicle options for stores to use.
Where We Want To Be
Offsetting is a good action for now, but there aren’t enough offset credits in the world to address the imbalance on earth currently. So, we also need to work hard on reducing our carbon emissions.
We aim to carry out 15% of deliveries via electric vehicles by 2025 and 55% by 2030. We’ll replace our fleet of petrol-powered company vehicles, upgrading to hybrid by 2022 and fully electric by 2030. We’ll ensure all HELL stores use renewable energy by 2025.
The Challenge
We make more than 50,000 pizzas each week for hungry Kiwis, using a significant quantity of food in the process. In addition, the production and transportation of raw ingredients uses a significant amount of natural resources.
What We’re Doing Now
HELL is a market leader when it comes to sourcing sustainable food and was one of the first to go free-range and prioritise sustainability in our supply chain. That's why more than 86% of our products are locally sourced and produced.
Wherever possible, we carefully select suppliers who share our values for ethics and sustainability (e.g., our pizzas are free-range). We proactively seek out new sustainable food options (e.g. alternative proteins), so we have accessible, delicious products our customers can experiment with – incorporating greener choices into their diets at their own pace.
Where We Want To Be
By 2025 we aim to measure the carbon footprint of each HELL menu item and display this online for customers so they can make informed decisions about their order (e.g., red meat -> chicken -> flexitarian -> vegetarian -> vegan).
We also plan to measure and record how “good” each of our suppliers and producers of food are. This will help us make more informed choices on who to partner with – ultimately influencing our own sustainable pathway by encouraging suppliers to produce their food in more environmentally efficient ways.
The Challenge
HELL relies on a workforce of dedicated, positive, skilled people – from our head office to our franchisees and store staff. To have a sustainable future we need to keep our team happy, safe and have a pipeline of new people keen to work with us. HELL prides itself on being a locally owned and operated business, and we are keen to support the communities we operate in and empower our staff to play a role in this.
What We’re Doing Now
HELL has a significant programme of work supporting community groups, larger non-profit organisations and individuals who just need a break – and even the underdog. Internally, we aim to provide a fun and engaging workplace, and encourage diversity and openness in all areas of our business. We provide rewarding and fulfilling career pathways for our people, encouraging, and mentoring them to fulfil their ambitions in HELL.
Where We Want To Be
We aspire to be a leading employer and franchise business, fiercely coveted by employees and aspiring business owners around Aotearoa NZ. We aim to set out and publish mapped out career pathways for our staff and make feasible finance options available to help committed and talented people achieve franchise ownership. We aspire for our local stores & teams to reflect their local communities in which they operate, with each store made up of passionate individuals who share our values, beliefs and stoked to be in HELL.