Yum! Brands Reports Progress on Carbon Reduction

Yum! Brands, Inc. announced it is on track to achieve the fast food company’s 2030 emission reduction goals across both Scopes 1 and 2, as well as Scope 3 as it relates to energy emissions from franchisee-owned restaurants.

October 8, 2024

Published by SED

Energy Efficiencies, GHG Emissions, Industrial

Yum! Brands, Inc. announced it is on track to achieve the fast food company’s 2030 emission reduction goals across both Scopes 1 and 2, as well as Scope 3 as it relates to energy emissions from franchisee-owned restaurants.

The company advanced its sustainable supply chain work with KFC Europe by committing to source 100% sustainable soy by 2025. Additionally, Pizza Hut will decrease emissions by 10% in the milk used for its cheese by improving cattle feed.

For Scope 1 and 2, Yum! Brands achieved a 29% reduction compared to 2019 on an absolute basis and for Scope 3 (including emissions from its franchisee-owned restaurants) the company reached a 28% reduction compared to 2019 on a per-restaurant basis.

Yum! Brands, which includes KFC, Taco Bell, Pizza Hut and Habit Burger & Grill, released details in its annual Global Citizenship & Sustainability Report, detailing its advancements in reducing carbon emissions.

A mix of on-site solar panels and off-site agreements are leveraged globally to maximize renewable energy use, including:

Off-site renewables used by Pizza Hut U.K. dine-in restaurants.
On-site solar: A KFC in California has installed solar panels over its drive-thru.
Collins’ KFC and Taco Bell restaurants in Australia have a mix of on-site solar and off-site renewable energy.

“In 2023, we experienced a year of remarkable growth and remained focused on greenhouse gas reduction, sustainable packaging and having a positive community impact,” said Yum! Brands CEO David Gibbs in a statement. “Our Good Growth strategy has propelled our sales and restaurant development, which allows us to invest more in areas like renewable energy, supplier pilot programs and technical training for at-risk youth in our communities – the Growth advances the Good.”

In 2021, the company’s science-based targets (SBTs) were approved by the Science Based Targets initiative (SBTi). The targets include the following::

Reduce absolute Scope 1 and 2 GHG emissions 46% from corporate restaurants and offices by 2030, compared to a 2019 baseline
Reduce Scope 3 GHG emissions 46% per franchise restaurant by 2030, compared to a 2019 baseline
Reduce Scope 3 GHG emissions 46% per metric ton of beef, poultry, dairy and packaging by 2030, compared to a 2019 baseline