As a modern, progressive company we know that our actions today will have a major impact on years to come. We believe the best way to protect and preserve the environment is by working closely with our suppliers, employees, and the communities that we operate in. From farm to fork, we are reducing waste and shrinking our environmental footprint.

In particular, we’ve invested more than we ever have in renewable technologies and energy efficiency. We’ve signed long-term contracts securing our renewable energy supply for the next 15 years – supporting independent developers in the process. We practice this in our restaurants too: the vast majority have sophisticated energy management systems that ensure our lighting, heating and air conditioning use as little energy as possible.

We’ve also increased how much we’re recycling. We’re introducing new front-of-house units to help us meet our target of recycling 50% of our total waste – and 85% of our kitchen waste is already recycled.

We also invest in redesigning our packaging wherever possible – saving a remarkable 423 tonnes of material simply by resizing the Big Mac box, and 286 tonnes through a shorter McFlurry spoon. And we reuse as much as we can, whether it’s by making fuel for our trucks with used cooking oil, or sending some of our waste to power stations to be turned into electricity. Finally, we pride ourselves on being a good neighbour. The vast majority of our restaurants send out litter patrols at least three times a day to help keep our neighbourhoods clean and tidy. We were the first restaurant company in the UK to do this and it’s something we’re very committed to.

The environment poses some major questions for businesses, and we know ourselves how steep the challenge is. Yet we believe that by working together – with our suppliers, our crew and our customers – we can make a real difference.

To continue our commitment to protecting the environment and acting sustainably, alongside our franchisees, we will

  • Commit to sending zero waste to landfill by 2020.
  • Introduce front-of-house recycling in all of our refurbished and new build restaurants, and to the rest of the estate over the next few years, meaning over 60% of restaurant waste will be recycled, in addition to the 85% of kitchen waste we already recycle.
  • Continue to invest in more energy-efficient equipment and look to use low carbon alternatives wherever possible to help further reduce our carbon footprint, for example by further using LED lights.
  • Install UV panels on all new restaurant roofs where possible to help provide renewable energy to all restaurants.
  • Continue our commitment to ending deforestation at a global level, by ensuring that in the UK, 100% of our packaging comes from certified sustainable sources.


Martin Brower manages McDonald’s entire supply chain in the UK, operating from three distribution centres across the country to deliver products to the restaurants.

McDonald’s long standing relationship with Martin Brower since the 1970s has allowed it to invest in significant environmental developments. This includes recycling McDonald’s used cooking oil, turning it into biodiesel. This supplies 44% of the fuel used by McDonald’s delivery fleet, saving over 7,300 tonnes of CO2 each year.