As a Certified B Corporation, Luke’s Lobster is committed to being a force for environmental and social good. Living up to this commitment starts with measuring our impact, setting goals to improve, pursuing clear strategies to achieve those goals, and reporting successes and failures transparently.
2025 Impact Report
Climate Change
In September of 2022, we completed the massive undertaking of measuring the carbon footprint of our entire lobster supply chain--the first time this has ever been measured in the lobster industry. And we committed not just to measuring it once, but to update that measurement to be more accurate every year.
🦞 Our carbon footprint remains extremely low at 3.3 pound of greenhouse gas emissions for every pound of live lobster we buy. As we've expanded our grocery product business to reach more people in more places around the country, the additional ingredients associated transportation chains increase slightly. Our seafood still has a much lower footprint than most proteins in the supermarket (56.7 pounds fewer GHGs than a pound of conventional beef!), so it's still a win to get our product to more home cooks in those places!
🦞 In 2025, we used 1,405,028 kwh of renewable energy. This is a reduction from the previous two years, which shows that we are getting better and better at managing energy use in our shacks and our seafood production facility more efficiently.
🦞 By committing to buying green energy everywhere we control our electricity, we offset 992.32 metric tons of greenhouse gas emissions.
🦞 We also offset 352.6 metric tons of greenhouse gases through our carbon neutral shipping partnership with UPS. This is a reduction of 30 metric tons from 2024, which reflects our success at finding more emission-friendly transportation strategies--more trucking and less flying means fewer emissions to offset.
🦞 Our solar panels on Portland Pier generated 13,900 kwh of renewable energy for our restaurant and wharf operations. That's a bit down from 2024--remember the 20-something consecutive weekends of rain last summer? But it's still a fantastic year of production that keeps our flagship running as clean as possible.
Waste Management
🦞 In 2025, we continued to produce more products with parts of the lobster that used to be wasted--from lobster shell fertilizer, to lobster protein for skincare products, to delicious lobster flavor extracted from the hardest-to-reach parts of the lobster with better technology. These products represented $2,155,309 in revenue in 2025.
🦞 We made huge strides in our conversion to compostable products in our shacks in 2025. This year, we converted an incredible 1,565,192 individual disposable items from single use plastic bound for landfills to compostable items. Out of a total .049 ounces of disposable products per dollar of restaurant revenue, a whopping .045 were from compostable, leaving just .004 ounces of single use plastic per dollar. We will get this number to zero for our shacks, as we explore compostable products that can handle hot melted better and a few other challenging use cases.
🦞 Our overall spend on single use disposables decreased by almost 30%, from 1.4 cents per dollar of revenue to just 1 cent, proving that sustainable thinking actually helps businesses save money. It's just good for business.
Diversity, Equity, and Inclusion
Through our Diversity, Equity, and Inclusion committee meetings, we've learned a lot about the challenges that folks from marginalized backgrounds face in our industry, even in our company. So in 2022, we implemented mandatory diversity, equity, and inclusion training for all of our managers to ensure they create a space for team members to show up and thrive as their authentic selves, and to be treated equitably.
🦞 100% of our new managers continue to get critical training on diversity, equity, and inclusion, meaning they are able to provide equal opportunity to every teammate at Luke's, give every team member and guest a sense of belonging, and help everyone be their best.
🦞 We used our purchasing power to support 18 woman, BIPOC, and/or LGBTQ+-owned businesses this year, from Passamaquoddy Wild Blueberry Company who grows the blueberries for all our pies, to Sorel, who makes the liqueur for our Sea Smoke Cocktail, to beer from Black-owned brewers from coast to coast and in-between, including Rhythm Brewing from New Haven, CT, to Funkytown in Chicago, to Metier in Seattle.
🦞 We are so proud to report that Lift All Boats, the initiative that we began here on Portland Pier in 2022 to give young people with no connection to the water access to the lobster fishery, became its own 501(c)3 nonprofit organization in 2025! Lift All Boats mentored a record 28 students, getting each one their own student lobster license and helping them fish their own lobster traps.
🦞 These student fishermen spent 1800 hours learning about lobstering, and other topics ranging from climate science to personal finance, in 2025. These student fishermen spent 1800 hours learning about lobstering, and other topics ranging from climate science to personal finance, in 2025. And they caught a whopping 3,088 pounds of lobster, more than double the program's previous record. Five of our students spent time working on professional fishing boats, filling much needed gaps for fishermen and proving that the rising tide--a program that helps underserved youth--lifts all boats by helping long time fishermen keep working.
Growth and Promotions
🦞 In 2025 we opened two more amazing shacks, at opposite ends of the country: a shipping container lobster shack in Boston Harbor, right between Fanueil Hall and the ferry to Provincetown; and a shack on Balboa Island in Newport Beach, CA. 2025 was also a huge first as we opened the first ever restaurant not called Luke's! At home in Portland, ME, we re-opened the classed Dry Dock restaurant on Commercial Street, bringing back a beloved seafood institution that had been closed in 2018, mixing casual and celebratory vibes with an innovative menu featuring a raw bar stacked with Maine oysters and more, and a rotating local catch of the day.
🦞 We launched four new products in supermarkets in 2025, introducing for the first time Fair Trade Certified shrimp in our 12 ounce shrimp bags and ready-to-heat shrimp meals--scampi, alfredo, and chipotle! We spent over a year building relationships with the best actors farming shrimp with dedication to environmental sustainability--for the shrimp and the ecosystem--and to best-in-class working conditions. This includes contributing a percentage of proceeds to Fair Trade community funds that workers choose how to spend.
🦞 In 2025, those community funds added up to $36,881 that will be invested into community improvements chosen by the workers that harvest and process the shrimp that we bring to grocery shelves.
🦞As we celebrate all this exciting growth, we're proudest of the fact that our whole team is winning together: in 2025 we internally promoted 41 members of the Luke's team!
