McDonald’s will become the first U.S. national restaurant chain to serve certified-sustainable seafood at all of its 14,000 U.S. locations. The blue ecolabel of the Marine Stewardship Council (MSC) will mark all packaging for fish dishes, which is a massive stride toward sustainability since McDonald’s is one of the single largest purchasers of fish in the country. The brand is currently using MSC-certified, wild-caught Alaskan pollock, which is subject to change, depending on fish stock health, impacts of fisheries on ecosystems, and the fisheries' management systems. By sourcing local fish, McDonald’s is also helping to minimize the carbon footprint of its operations.
Another cooperative step toward sustainability is happening in Canada, where McDonald’s committed to sourcing only verifiable sustainable beef in 2016. This requires the company to uphold food safety standards during processing, as well as comply with checks on animal care and biodiversity. Working with the Canadian Cattlemen’s Association, Alberta Beef Producers, and others, the company has begun creating a sustainable supply chain to meet this approaching committment.
The Green Advantage
Continuing its focus on making the company more sustainable, fast-food giant McDonald’s has taken great strides in the last year to make its company greener, while being more transparent about its efforts. The company has narrowed its strategy into two categories: energy efficiency and sustainable sourcing. In the field of energy efficiency, McDonald’s is working hard to reduce its carbon footprint through better equipment. McDonald’s has also made big leaps in sustainable sourcing in the last year, partnering with the Marine Stewardship Council to serve sustainable fish, which will make it the first national restaurant chain to serve certified-sustainable seafood at all of its locations. In May 2014, McDonald’s took another step forward by announcing a list of ambitious sustainability and social-responsibility goals to reach by 2020. Some of these goals include a 20% improvement in the energy efficiency of company-owned restaurants in top markets and increasing in-restaurant recycling by 50%. Despite all it is doing, perception still lags reality in many markets, creating both a challenge and opportunity for McDonald’
s to capture credit for its efforts.
McDonald’s Sustainable Fish: All U.S. Locations To Serve MSC-Certified Seafood
Canada to be first to supply McDonald’s with sustainable beef
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