Thursday, May 21, 2009

Vote for the best of McDonald's Eco Operations Best Practices

I have to hand it to them, this is a great way to get the word out about global efforts to green thei business. Why not have the consumers learn about them and vote for their favorite. The upside is, whatever practice you vote for - if widely popular - may be used across the McPortfolio. My big soapbox issue is water, so I'll vote for #2. And I am still on the fence about biodiesel after reading about the massive deforestation in South America to plant crops for biofuels production, and the fact that these crops are very water intensive, and the fact that they may actually be net carbon postitive when you factor in the irrigation, refining and other parts of the biofuel production process.


McDonald’s released its 2009 Global Best of Green, a collection of environmental best practices from across its entire global operations. The report highlights over 80 best practices from numerous McDonald’s markets that cover initiatives such as energy reduction, green packaging design, customer engagement on environmental issues, and greener supply chain management.
McDonald’s has selected five initiatives it considers are the best and are extending the decision making process to its customers. Customers and interested stakeholders can cast their vote, here.

The choices include:

Information and inspiration through innovative software - McDonald’s France’s use of an interactive software, EcoProgress, to manage and reduce energy usage in the restaurant, achieved an 11% savings in electricity for participating restaurants over the same three month period between 2007 and 2006.

Water conservation in Australia - McDonald’s Australia has implemented a variety of water conservation measures including extensive landscaping and smart irrigation practices. Advanced stormwater retention tanks can save almost four million liters of water over a 20-year period.

Supporting the development of Biodiesel - In Brazil, Chile and Argentina, McDonald’s has partnered with local organizations that transform used cooking oil into biodiesel. Currently, 270 restaurants in these markets deliver their used oil to be converted into biodiesel, representing over 1,000,000 liters of oil to date.

Creating a gold standard for green design - In August, 2008, McDonald’s USA opened its first corporate-owned pilot green restaurant and received Leadership in Energy and Environmental Design (LEED) Gold certification in April, 2009. This “green building lab” in Chicago will help McDonald’s USA refine its green building strategy and identify practices that can be incorporated into future restaurants.

Engaging our employees and consumers on climate change - McDonald’s Japan participates in the Japanese government’s Team Minus 6% program to reduce CO2 emissions by 1kg per person, per day, by offering a discount to consumers who registered to participate in the program. During the 2007 campaign, McDonald’s Japan helped raise the number of participants from 40,000 to 380,000.

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