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McDonalds-Orange-Ext-2020_2.jpg Nation's Restaurant News

Sustainability in the era of COVID-19 at McDonald's

 As McDonald’s franchisees begin to reopen following the COVID-19 pandemic, many markets are limiting their menu to ensure faster service times for customers.

Despite COVID-19, the company is also focused on a sustainable and resilient food system. Its biggest issue is single use plastics. The company is focused on balancing safety with sustainability while also accelerating its circular economy initiative. 

“The current crisis has highlighted the importance of food packaging and also personal safety equipment, such as gloves and masks, which has been crucial to ensure the safety of our front-line restaurant employees,” Francesca DeBiase, executive vice president and chief supply chain and sustainability officer, McDonald’s said. “We are mindful of short-term challenges including additional waste caused by disposable safety wear, some increase in plastic use and shortages of fiber for packaging.”

At this time, most of its packaging is fiber-based with approximately 22 percent in plastic. McDonald’s continues to test new innovative products and it is partnering with NextGen Consortium regarding single-use food packaging and plastic waste.

Read the original story  here.

TAGS: Plastics
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