Sustainability Consulting

McDonald’s faced significant challenges related to greenhouse gas emissions, particularly in its restaurant energy use, packaging waste, and beef production, which collectively accounted for 64% of its global emissions. In response, the company set a science-based target to reduce absolute GHG emissions from its restaurants and offices by 36% by 2030 from 2015 levels, while also aiming to decrease emissions intensity across its supply chain by 31% from the same base year. This ambitious plan is equivalent to removing 32 million passenger cars from the road for a year or planting nearly four billion trees.

To implement this strategy, McDonald’s focused on collaboration with its franchisees and suppliers. In the U.S., the company introduced energy efficiency programs, such as installing LED lighting and high-efficiency hand dryers, which resulted in a nearly 17% reduction in electricity consumption in new restaurant designs. In France, McDonald’s achieved a more than 40% reduction in greenhouse gas emissions per customer through various energy initiatives, including sourcing renewable electricity.

Additionally, McDonald’s committed to sourcing all customer packaging from renewable, recycled, or certified sources by 2025, ensuring that all restaurants would offer recycling options for customer packaging. The company also recognized the importance of sustainable beef production, establishing sustainable beef clubs in the UK that successfully reduced emissions on some cattle farms by nearly 25%. These initiatives not only aim to mitigate environmental impact but also enhance business sustainability by improving product quality and reducing operational costs. McDonald’s is dedicated to building a sustainable business model that aligns with its long-term climate action goals, using its science-based target as a benchmark for progress.