Yum China, China’s largest restaurant corporation, is a market leader in responsible resource management. This is accomplished by the implementation of specific steps such as decreasing food loss and waste, developing sustainable packaging solutions, and focusing on water conservation, which successfully minimises natural resource use in its operations.
The corporation is working towards its stated 2030 target of reducing food waste by 10% per restaurant by 2030 as compared to the baseline in 2020. In order to achieve this goal and reduce food loss and waste, the company has investigated novel approaches and partnerships to develop green and sustainable business and consumption models in the restaurant industry. To reduce food waste, the organisation uses cutting-edge technology and scientific management techniques.
Yum China has expanded the share of cold chain transportation and uses AI and IoT to improve ingredient purchasing forecast accuracy and inventory management. To improve food processing, the company employs oil-saving fryers and changes frying volume on a batch-by-batch basis to avoid overcooking. Furthermore, the firm has improved food disposal by recycling food waste and publicising KFC’s pioneering Food Bank Programme.
KFC’s Food Bank Programme was founded in 2020 with the goal of giving extra food from our outlets to area residents in need. The programme not only helps to minimise food waste but also actively contributes to the reduction of GHG emissions.