Planet

We Grow Sustainably

Goals

restaurants

Green Buildings

Design, build and operate green buildings to be measurably more sustainable using green building standards to drive reductions in energy consumption, water use, GHG emissions and waste, all while reporting annual progress.

  • Reduce average restaurant energy and GHG emissions by an additional 10 percent by the end of 2025
  • Reduce average restaurant water consumption by an additional 10 percent by the end of 2025 with a focus on high water-stress areas
  • Divert 50 percent of back-of-house operational waste, measured by weight, generated in our U.S. restaurants by the end of 2020
supply chain

SUPPLY CHAIN

Engage in building a responsible supply chain that protects forests, respects human rights, supports animal welfare and enables good antimicrobial stewardship.

  • Source 100 percent of palm oil used for cooking from responsible and sustainable sources by the end of 2018
  • Purchase 100 percent of our paper-based packaging with fiber from responsibly managed forests and recycled sources by the end of 2020
  • Continue our commitments in the U.S. to source chicken raised without antibiotics important to human medicine.
  • Seek continuous improvement and establish a reporting mechanism to demonstrate our ongoing commitment to sustainable production systems that protect human, animal and environmental health as stated in our holistic Sustainable Animal Protein Principles & Good Antimicrobial Stewardship Program

Material Issues

  • Animal Welfare
  • Energy, Emissions & Climate Change
  • Sustainable Sourcing
  • Waste & Recycling
  • Water

Key Stakeholders

  • Community Members
  • Employees
  • Franchisees
  • Franchisee Employees
  • Investors
  • NGOs
  • Suppliers

Opportunities & Challenges

  • Responding to changes in regulation and operational costs related to GHG emissions and energy consumption throughout our value chain
  • Evaluating and implementing new technologies and energy sourcing solutions that can reduce energy use and emissions
  • Further understanding and addressing increasing levels of concern about the challenges of industry waste, including lack of infrastructure, lack of influence over consumer behavior and challenges with industry regulation
  • Identifying regions of operation in which water scarcity issues are high and addressing water use
  • Understanding and addressing the environmental and social risks associated with our key supply chains including palm oil, beef, chicken and paper

Key Takeaways

  • All of our environmental initiatives — from building improvements to efforts to source responsibly sourced timber and palm oil — are examined through the lens of reducing GHG emissions and addressing climate change.
  • More than one-third of new restaurants are meeting the requirements of our green building efforts that provide guidelines for reducing energy and water consumption and constructing buildings to leave a smaller footprint on the planet.
  • At restaurants worldwide, more efficient equipment — as well as tools that allow restaurants to monitor and manage their consumption — are leading to lower energy use and, therefore, lower emissions. Since 2005, these improvements have saved an estimated 4.3 billion MWh of electricity.
  • Taking into account the needs of our diverse global markets, Yum! restaurants reduce water through smart building practices — such as high-efficiency irrigation and low-flow fixtures — that will save an estimated 1.3 billion gallons of water from 2017 initiatives alone.
  • Yum! restaurants work to recycle used cooking oil, cardboard and plastic waste, and we are an industry leader in donation of wholesome, surplus food from our restaurants, with 6.9 million pounds of food donated in 2017.
  • Yum! Brands works to minimize risk throughout our supply chain by requiring that suppliers follow our Supplier Code of Conduct and by engaging in periodic risk assessments and audits.
  • Our Sustainable Animal Protein Principles guide our decisions regarding food safety and quality, animal health, environmental stewardship, food security and supplier relationships related to animal protein sourcing.
  • We are aware of the rising global threat of antimicrobial resistance and support the One Health approach by working closely with suppliers on responsible, judicious use and reducing the use of antimicrobials important to human medicine where possible.
  • By committing to source 100 percent of palm oil and paper-based packaging from sustainable sources by the end of 2018 and 2020, respectively, Yum! Brands is helping protect forests and the ecosystems and communities they support.