Yum! created its Animal Welfare Advisory Council to elevate animal well-being practices.
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Yum! set first energy conservation goal.
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Yum! became member of United States
Green Building Council (USGBC).
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Created Yum! Office of Sustainability.
Yum! achieved first Leadership in Energy and Environmental Design (LEED) certification for green
restaurant in Northampton, Massachusetts.
2006
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Yum! started reporting to CDP Climate (and to CDP Water in 2011 and CDP Forests in 2017).
Yum! set first water reduction goal.
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Yum! set first paper-based packaging goal.
Yum! introduced Yum! Blueline green
building standards.
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Yum! set first palm oil goal.
Yum! set first operational waste goal.
Yum! achieved goal of 15% energy reduction
by 2015 for company-owned restaurants.
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Yum! joined Roundtable on Sustainable Palm Oil (RSPO).
Taco Bell began sourcing whole eggs from cage-free hens for its breakfast menu in all U.S. restaurants (expanded to entire menu in U.S. and Canada in 2018).
2006
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Yum! achieved goal of 10% water reduction and 22% energy and greenhouse gas (GHG) reduction.
Yum! published its Sustainable Animal Protein Principles.
2006
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Yum! joined NextGen Consortium.
Yum! published Animal Welfare Policy.
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KFC announced global plastics commitment.
Yum! started exploring how to reduce GHG emissions by setting science-based targets.
Yum! endorsed New York Declaration on Forests (NYDF), expanding deforestation commitments to palm oil, soy, paper and beef.
Opened 34th LEED-certified restaurant.
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Taco Bell announced global consumer-facing packaging and recycling commitment.
Yum! announced plans to move corporate offices to renewable energy and sustainable packaging as well as to intensify action to reduce plastic waste.
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Yum! announced science-based targets to reduce emissions by 46% percent by 2030, compared to a 2019 baseline.
Yum! announced ambition to achieve net-zero emissions by 2050.
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