Minimizing the environmental impacts of our food
McDonald’s is committed to minimizing the environmental impacts of the food and other products in our supply chain. We are working with our direct suppliers to measure and reduce water, energy, air, and waste impacts through our environmental scorecard and to improve fishing practices through our Sustainable Fisheries program. We are also trying to make a difference further upstream in our supply chain by working with other companies and NGOs on rainforest protection.
How we’re keeping score – Our environmental scorecard
McDonald’s developed an environmental scorecard to make our suppliers more aware of the resources they are using and to help drive continuous reduction of their impacts in the categories of energy, water, air, and waste. In 2005, we began rolling out the current version of the scorecard with a goal of reaching all of our bakery, beef, poultry, pork, and potato suppliers in our nine largest markets. We are reaching that goal to varying degrees, with complete or partial rollout in 7 of these 9 markets as of the end of 2007.
Most of these markets recently introduced the scorecard, but initial results suggest that the scorecard is driving many positive improvements. Many suppliers that have been using it for multiple years have reduced their use of water and energy and their production of waste. In Canada, for example:
- All direct suppliers of beef, poultry, potatoes, and bakery products are using the environmental scorecard
- 56% showed a decrease in water used per unit of finished product between 2005 and 2006
- 67% achieved a decrease in energy used per unit of finished product between 2005 and 2006
- 100% showed zero air emissions violations in 2006
- 67% showed a decrease in waste production per unit of finished product between 2005 and 2006
Based on a sample of interviews from around the world, suppliers that have used the scorecard report increased awareness of resource use and many have already recognized opportunities for improvement.
Over the coming year, our goal is to complete the rollout of the scorecard to the remainder of bakery product, beef, poultry, pork, and potato suppliers in our nine largest markets. Those markets already using the scorecard will enhance its use by working with their suppliers to begin setting goals to measurably reduce their impacts. Based on success in these five key product areas, we will consider expanding the program to suppliers in other product areas. Similarly, we also encourage our direct suppliers to work with our indirect suppliers to become more aware of their resource use and to explore options for reductions.
TOTAL FOR TOP 9 MARKETS
| Facilities that received the environmental scorecard with explanation or training by end of 2007 | ||||||
Beef | Poultry | Pork | Potatoes | Bakery | ||
27% | 31% | 20% | 21% | 57% | ||
| * Data are aggregated from data for each of the nine largest markets (and all European countries, for which data was not available at a market level). A limited number of supplier facilities supply more than one of these countries (resulting in some double counting). | ||||||