The global beef supply chain is vast and complex,
with a variety of production systems and
context-specific sustainability challenges. Burger
King approved
source from farming communities across the world and
different countries have different standards and
different capabilities when it comes to enabling
traceability. We will work, in partnership with our
suppliers and industry stakeholders, to address
sustainability challenges that are relevant in each
region and to set tangible sustainable sourcing
targets that are informed by the regional context.
Our vision for sustainable beef is based on the
GRSB’s definition and core principles of sustainable
beef, as a:
“socially responsible, environmentally sound and
economically viable product that prioritizes Planet
(relevant principles: Natural Resources, Efficiency
and Innovation, People and the Community); People
(relevant principles: People and the Community and
Food); Animals (relevant principle: Animal Health
and Welfare); and Progress (relevant principles:
Natural Resources, People and the Community, Animal
Health and Welfare, Food, Efficiency and
Innovation).”
In 2019, Burger King set its first public
sustainable sourcing goal for beef. We committed to:
-
increase the proportion of beef sourced from
approved suppliers that aligns with our vision
for beef sustainability to 30% of the beef
supply for Burger King restaurants in the US by
2022. We will achieve this by working with our
suppliers, peers, and experts to understand and
promote best practices at all levels of the
chain.
As our largest global market, setting a tangible
goal within North America was a significant first
step. In order to meet our sustainable procurement
criteria,
we assessed available beef standards and identified
those that align with our vision. In 2020, we will
repeat this process beyond North America: engaging
suppliers, mapping the relevant production standards
that meet our vision and defining additional targets
that advance our sustainable beef sourcing goal.
We believe that the only way to truly affect change
is to collaborate with our peers, experts and
industry stakeholders. It is crucial to tackle
systemic issues and to provide harmonized
expectations – thus accelerating the adoption of
sustainable practices in beef production across our
supply footprint.
As a major purchaser of beef across global markets, it’s
especially critical to bring the voice of the Burger King brand
to the table to advance these efforts. We are active participants
in the global, multi-stakeholder collaboration on beef
sustainability - the Global Roundtable for Sustainable Beef
(GRSB) and the U.S. Roundtable for Sustainable Beef (USRSB).
We believe this is important to both help shape the dialogue on
beef sustainability at the global level and to help develop and test
tools that can improve the sustainability of beef production in our
significant markets.
GRSB
As a member of the GRSB, we endorse its definition
and core principles of sustainable beef as a:
“socially responsible, environmentally sound and
economically viable product that prioritizes Planet
(relevant principles: Natural Resources, Efficiency
and Innovation, People and the Community); People
(relevant principles: People and the Community and
Food); Animals (relevant principle: Animal Health
and Welfare); and Progress (relevant principles:
Natural Resources, People and the Community, Animal
Health and Welfare, Food, Efficiency and
Innovation).”
USRSB
The USRSB is a multi-stakeholder initiative
developed to advance, support and communicate
continuous improvement in sustainability of the U.S.
beef value chain. In 2019, the USRSB adopted the
U.S. Beef Industry Sustainability Framework to
voluntarily assess core elements of sustainability
and encourage continuous improvement across the U.S.
beef value-chain. These core elements include water
resources, land resources, animal health and
well-being, employee safety and well-being,
efficiency and yield and air and greenhouse gas
emissions. In support of USRSB’s efforts and in
order to understand the status of sustainability in
its beef supply chain, Burger King has issued
USRSB’s self-assessment questionnaire to all of the
beef processors we procure from across the U.S.
As the most significant environmental impacts of
beef production are found at the feed and beef
farming stages of the value chain, Burger King is
committed to working with agricultural experts,
ranchers and producers in its supply chain to
explore and scale sustainable solutions.
Grasslands Restoration
Burger King and Cargill teamed up with the World
Wildlife Fund and ranchers within the Northern Great
Plains to launch a three-year grasslands restoration
program. This initiative brings together two major
companies who deliver beef to Americans to support
the rehabilitation of unproductive soil into
thriving ecosystems– with cattle playing a critical
role. The goal of this program is to restore
grasslands that support ranchers, wildlife, and the
environment.
Learn More
The Cow’s Menu: targeting methane reduction
through feed
Burger King is currently supporting scientific
efforts to reduce cattle-based methane emissions by
adding lemongrass to their diet during the last
three to four months of the cows’ lives, and has
made the research and findings open source. Our next
step is to expand the pilot in additional markets
around the world, while continuing to study the
potential of lemongrass, long-term impact (if any)
on cows, and other potential variations to the Cows
Menu initiative.
Learn More