Commercial, GHG Emissions - August 20, 2021
McDonald's Releases Update on Emissions Goal
McDonald’s announced Aug. 19 that it reduced absolute emissions from its restaurants and offices 8.5% and emissions intensity from its supply chain by 5.9% since 2015.
The restaurant chain released its 2020-2021 Purpose and Impact Progress Report, including an update on its 2030 sustainability goals. The company is pursuing a 36% cut in absolute emissions from restaurants and offices and 31% cut in supply chain emissions intensity compared to a 2015 baseline. If achieved, these targets would allow McDonald’s to avoid 150 million tons of greenhouse gas emissions.
McDonald’s also said it has become one of the top ten U.S. corporate buyers of renewable energy. Once its share of six new wind and solar projects comes online, its renewable energy investments will allow it to prevent 2.5 million tons of carbon emissions from entering the atmosphere.
The company first set science-based targets in 2018 and now partners with its franchisees on ways to reduce emissions from its restaurants, such as LED lighting retrofits, installing efficient kitchen equipment and investing in renewable energy.
It also released an update on its work with suppliers to limit emissions from throughout the supply chain. Some projects include advocating for routing improvement to reduce fuel use and increasing the use of low-emission alternative fuels. Two of McDonald’s largest logistics providers, HAVI and Martin Brower, have also established goals to reduce their operational emission by 40% per metric ton of goods delivered by 2030.
“To secure a thriving food system for the future, the food industry has an opportunity – and responsibility – to help mitigate the impacts of climate change and find more sustainable ways to feed people,” Francesca DeBiase, executive vice president and chief supply chain officer, said in the report. “I’m proud of McDonald’s commitment to accelerate action and achieve the widespread adoption of more sustainable practices, even as we navigate the impact of COVID-19. Drawing on the support of our franchises, suppliers and producers we can continue to build a more sustainable and resilient industry.”
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