Our Food
From farm to front counter, we’re working to minimize the environmental impact of our business across the value chain. This includes reducing our greenhouse gas emissions to support a low-carbon economy and minimizing waste and water impacts.
Climate action
Climate change is the biggest environmental issue of our time, affecting McDonald’s customers, employees and everything from our supply chain to the thousands of communities around the world in which we operate.
McDonald’s is the first global restaurant company in the world to set a science based target to significantly reduce our greenhouse gas emissions, to help address this defining issue for current and future generations.
Sustainable packaging and recycling
We’re reducing the amount of paper and plastic packaging we use, working with suppliers to source materials responsibly and designing more recyclable packaging. We’re also strengthening recycling activities in McDonald’s restaurants and supporting community initiatives to increase recycling access and reduce litter.
Conserving forests
We are committed to protecting not only forests in the production regions from which we source but also areas of high conservation value and the communities that depend on them around the world.
Minimizing waste
Beyond our efforts to tackle waste by reducing the amount of packaging we use and offering more restaurant recycling options for our customers, our commitment to minimizing waste extends back through our kitchens and across our supply chain.
Protecting water resources
With agriculture accounting for 70% of global freshwater usage, and a reliance on local water sheds to provide beverages to our customers and keep our restaurants running, water is vital to our business model. As a company, we intend to develop a holistic strategy, spanning water conservation, stewardship, quality and use.
Transporting our food
As well as ensuring thousands of products arrive at McDonald’s restaurants each day safely and in the best condition, our logistics providers are working to minimize the environmental footprint of our distribution activities.
Sustainable restaurant design
We focus on smart restaurant and equipment design to deliver the most resource-efficient restaurants possible. This means minimizing our use of energy and water, and maximizing use of renewable energy wherever possible.
