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Susan Forsell - McDonald's and Beef Sustainability

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John Blue
John Blue

McDonald's and Beef Sustainability - Susan Forsell, V.P. Sustainability at McDonald's Corporation, from the 2014 Iowa Cattle Industry Convention, December 8 - 10, 2014, Des Moines IA, USA More presentations at http://www.trufflemedia.com/agmedia/conference/2014-iowa-cattle-industry-convention

Environment
1 of 12
Iowa Cattle Industry Convention December 2014
120 Countries 14,000 Restaurants 39 Million Customers a day (U.S.) 80% Run by Independent Owner/Operators
Growing our Business by Making a Positive Difference in Society Supportive Communities Engaged Employees Assured Supply Loyal Customers Reduced Costs Healthy People Greener Planet Stronger Communities Jobs and Life Skills Thriving Farms and Oceans Value to the Business Shared Value Value to Society
4
5 5 Source all of our Food & Packaging from Verified Sustainable Sources Aspiration
J O U R N E Y Sustainable Land Management Commitment Coalition for Sustainable Egg Supply 2010 2011
7 7 iStock_0 0002633 4101 Palm oil GQP_01544 _packagin g_US- BBag[1] 280572 Fishing boat 211_0630 2 Coffee Long-term Aspiration - Source all of our Food & Packaging from Verified Sustainable Sources Beef Palm Oil Coffee Fiber Fish
Changing Expectations
10 10
Beef
SUMMARY ■Shared Interest in the future of beef ■Journey of continuous Improvement ■Collaboration from everyone in the Value Chain ■A Bright Future

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Susan Forsell - McDonald's and Beef Sustainability

Editor's Notes

  1. .
  2. First – When you look at our carbon footprint, You can see that food and packaging are our biggest Impacts – around 70% Our restaurants are also very energy intensive to operate This split shows our company owned and francisee restaurants Together, they make up 30% of our carbon footprint.