McDonald’s plans big cuts to greenhouse gas emissions
The Golden Arches are going green. McDonald’s has pledged to slash its greenhouse gas emissions at its restaurant and office locations by 36% by
2030, down from its 2015 levels, plus cut 31% per metric ton of food and packaging.
That’s 150 million metric tons of greenhouse gas emissions or the equivalent of taking 32 million cars off the road for a year, the burger giant announced Tuesday.
The chain promised to pay particular attention to the areas that make up the biggest part of its carbon footprint. They include beef production, restaurant energy usage and sourcing, and packaging and waste. Those categories are responsible for an estimated
64% of McDonald’s global emissions. The fast-food giant plans to hit this target by working with its franchisees and suppliers to accomplish tasks such as installing LED lighting and energy-efficient kitchen equipment, switching to more eco-friendly packaging, boosting recycling efforts and embracing sustainable agriculture practices such as having farm animals vary where they graze.
“To create a better future for our planet, we must all get involved,” CEO Steve Easterbrook said. “To meet this goal, we will source our food responsibly, promote renewable energy and use it efficiently and reduce waste and increase recycling.”
Meeting these goals will not cost franchisees extra money beyond what they would spend on normal upgrades, plus they’ll lower their energy costs, according to Chief Supply Chain and Sustainability Officer Francesca DeBiase,
“We have an opportunity to use our size and scale to do something good for the world,” she said. “This is the most important and biggest environmental issue of our time. I’m beyond excited.”
But McDonald’s primary business is burgers. Beef is a huge contributor to greenhouse gas emissions. According to a 2016 study by the Oxford Martin School at Britain’s University of Oxford, if the world adopted vegetarian diets, that would cut food-related greenhouse gas emissions by 63%.
In January, the company revealed plans to have all of its customer packaging made from renewable, recycled or certified sources and have recycling at all of its stores by 2025. Taking ecofriendly stances isn’t solely altruistic. It gives brands a competitive edge.
“Anywhere from one-fifth to twofifths of the entire customer universe will switch to the restaurant or the retailer that is the leader in sustainability versus one that is Old World,” said Burt Flickinger III, managing director of the Strategic Resource Group, a retail and consumer goods consultancy. “It makes the consumer feel good.”
Particularly people between ages 16 and 35 will assume brands are similar when it comes to price and service and then opt to patronize the ones that are the greenest, he added.