We're always developing new ways to reduce our impact on the planet.
At KFC, we are rolling out our Food Donation Scheme to donate unsold chicken to local charities. This will help local charities provide meals to those in need within the communities near our restaurants. It also ensures that as little of our chicken as possible ends up as food waste.
By March 2016, the scheme will be in 60 restaurants across the UK and Ireland. Our aim is to have it in at least 50% of our restaurants by the end of 2016, and in all 850 UK and Ireland restaurants by the end of 2017.
Watch our film below to find out about the first KFC restaurant to pilot the Food Donation Scheme.
We hate food waste and do everything we can to minimise it by cooking to order. But we also want our customers to enjoy freshly made food, so after 60-90 mins (depending on the product) we will withdraw it from sale.
In the past, this has meant some chicken has gone to recycling even though it is still perfectly fine to eat. We launched our Food Donation Scheme to give unsold chicken to local charities where it can be used to help feed those in need within the communities where our restaurants are situated.
The chicken is carefully packaged by our staff and safely frozen so it can be stored until the local charity can collect it. Collections take place at least twice a week.
We piloted the Food Donation Scheme at our Brixton restaurant in May 2014, with donations going to local charity Ace of Clubs. By March 2016, the scheme had been rolled out to 60 restaurants and we are adding new restaurants all the time.
In order to roll out the scheme to a new restaurant, we need to do two things: install the necessary equipment to freeze and store unused chicken safely; and identify and sign up local charities to the programme.
Our aim is to have the Food Donation Scheme in at least 50% of our restaurants by the end of 2016, and in all 850 UK and Ireland restaurants by the end of 2017.
If you work with a local charity that might benefit from the KFC Food Donation Programme, please contact us here: ContactUs@foodtodonate.com
“Thank you so much, we are now organising meals for families who are having problems with benefits and also struggling we are delighted to be part of the KFC Food Donation Programme and can't thank you enough”
Salvation Army, Agnes Smith
“Can I say a big thank you for the KFC food donations we have received, it has been gratefully received and enjoyed by our clients”
Hales House – Solas Cymru, Heidi Bright
We don't just set high standards for our chicken; the KFC UK and Ireland Sourcing Code of Practice helps us responsibly manage our whole supply chain.
Learning's from our new Eco Stores are helping us to minimise the resources we use in all new restaurant builds and remodels. All our timber is FSC certified and wherever possible we use recycled hardcore aggregates, damp–proofing materials and concrete with recycled fly ash. Overall, we have reduced CO2 from construction materials by 25% per tonne and our on-site management means less than 5% of construction waste is sent to landfill.
We are committed to ensuring our suppliers source and process our food in a sustainable way that protects natural habitats and the environment. And this doesn't just apply to our chicken.
In 2011 we began frying in high oleic rapeseed oil and sunflower oil, instead of palm oil, reducing its use from 4,900 tonnes to 2,035 tonnes. By 2015 the remaining palm oil will be Green Palm certified. All Seattle's Best Coffee sold is 100% Fairtrade certified. Every cup of coffee sold at KFC UK has a Fairtrade certification and is made only with 100% Arabica beans.
Our aim is for 100% of KFC UK and Ireland's packaging to be from either recycled or sustainable sources.
But environmentally speaking, packaging can be both a benefit and a problem. It plays a vital role in keeping food fresh and therefore reducing food waste, so we need to choose our materials carefully. We are working with our suppliers to ensure this happens with the goal of removing, reusing or reducing packaging, but never at the expense of food quality or our ability to serve food safely, quickly and conveniently.
Our target is zero waste to landfill by the end of 2015 across our whole business from construction to food and packaging.
We're serious about achieving zero waste and always look for ways to make this a reality. During construction of new restaurants our on-site waste management means less than 5% of waste is sent to landfill. All of our packaging is sustainably sourced and wherever we can we will used recycled materials. Just by switching our tray liners to 100% recycled paper we saved 340 tonnes of wood fiber, 207 tonnes of land waste and 5.7 million litres of water.
All KFC UKI packaging is either recycled or from sustainable sources. We removed the plastic coating from our iconic buckets, our tray liners are made from 100% recyclable Cyrus Paper and our Mini Fillet Burgers now have paper wrappers so are 100% recyclable and biodegradable. We are working on alternatives to non-recyclable products - foil lids on sauce bottles and sauce canisters and are investigating recyclable plastic pots for our beans and gravy.
Not only does our food fuel you, 100% of our used cooking oil is recycled into biodiesel, and could end up being used to heat homes in winter—or even as fuel for planes, trains, and automobiles.
We're working on a series of initiatives to help us reduce our carbon footprint.
Since 2010 we have been testing green technologies in our two eco stores and rolling these out to other restaurants. These include LED lighting, and electronic energy management. From 2015 all our new stores will be built to LEED standards and we have a new target to reduce energy use to 20% by 2020.
Eco stores aren't just a novelty project—we are applying what we've learned across all new restaurants and remodels. By monitoring and upgrading equipment we have already reduced our energy consumption by over 25%. We are also helping you to be greener in store with waterless urinals, solar water-heating panels and bicycle racks and are aiming for a 20% energy use reduction per customer by 2020.
In 2011 we achieved the Carbon Trust Standard for reducing our greenhouse gas emissions and are are currently undergoing recertification. In 2012 we signed up to the Carbon Disclosure Project (CDP) to submit data to see how well we are reducing our carbon footprint. In 2014 The Yum! submission gave us a very respectable overall score of 95/B.