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Our Socially Responsible Supply Guidelines include a range of outcome-based guidelines for protecting essential natural resources. With these guidelines, we seek to ensure an uninterrupted, long-term supply of high-quality raw materials and finished food products for our restaurants. We also aim to encourage the protection of resources that our suppliers share with surrounding communities. This we consider part of our responsibility as a leader in our industry.
Implementing the environmental guidelines has been a collaborative effort, involving our Worldwide Supply Chain Management Team, Conservation International, and suppliers who directly provide us with five types of products we use extensively—beef, bakery goods, chicken, pork, and potatoes.
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Together, we developed a scorecard to help suppliers monitor and manage their environmental impacts. It addresses the four environmental guidelines most relevant to the final food processing stage—air, water, energy, and waste. For each of these, the tool specifies several annual impact measures and one or two multi-year trend indicators.
We began a pilot test of the scorecard in January 2004. A total of 12 supplier facilities in five countries used their existing 2003 data to establish a baseline. They then tracked their impacts, as indicated in the scorecard, and at the end of the year, compiled and reported the results. Impacts were again tracked and reported for 2005.
Comparison of the trend indicators to the baseline indicates that the scorecard and the expectations it establishes seem to have enhanced environmental awareness and promoted more effective management of limited natural resources.
We have begun to roll out the scorecard to all direct suppliers of the five commodity groups in our nine major worldwide markets. We are currently phasing in use of the scorecard in Australia and the UK. We plan to develop a timetable for further implementation based on our experience there. |
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