Dancel KFC Environment
Dancel, Justin R.
BSIS 4
KFC – Environment
Goal Our Environmental Goals, Environmental stewardship is at the heart of how we do business. With more than 40,000 restaurants, and our rapid growth around the globe, we acknowledge our responsibility to be environmentally responsible corporate stewards. We are committed to reducing our environmental footprint for the benefit of our customers, stakeholders and planet, as we work to become the Defining Global Company that Feeds the World. We believe we can continue to maximize our profit growth and increase our shareholder value, while reducing our environmental impact and continuing to serve the food our customers love.
Green Building The core of sustainable building innovation and experimentation at Yum! Has been the E3 Initiative - Energy, Environment and Economics. The goal of the initiative is to develop green building solutions that meet the bottom line objectives of people, planet and profits. This holistic design approach looks at all aspects of our buildings, sites and endeavors to test technologies and approaches in experimental buildings. Green buildings focus on the core areas of energy savings, water conservation, site sensitivity, sensible material use and environments for people.
Energy Efficiency Energy consumption is a key part of green building design and restaurants have very high levels of energy intensity due to their relatively small building size and the amount of cooking, ventilation and refrigeration needed to prepare and serve food. To meet our goals, we have continued our efforts to reduce energy intensity in both new and existing restaurants. Our teams work diligently to make improvements and work closely with vendors, consultants and organizations such as the U.S. Department of Energy’s Better Building Alliance and the American Society of Heating, Refrigeration and Air-Conditioning Engineers (ASHRAE) to not only reduce our restaurants’ energy consumption, but also to help lead the
BSIS 4
KFC – Environment
Goal Our Environmental Goals, Environmental stewardship is at the heart of how we do business. With more than 40,000 restaurants, and our rapid growth around the globe, we acknowledge our responsibility to be environmentally responsible corporate stewards. We are committed to reducing our environmental footprint for the benefit of our customers, stakeholders and planet, as we work to become the Defining Global Company that Feeds the World. We believe we can continue to maximize our profit growth and increase our shareholder value, while reducing our environmental impact and continuing to serve the food our customers love.
Green Building The core of sustainable building innovation and experimentation at Yum! Has been the E3 Initiative - Energy, Environment and Economics. The goal of the initiative is to develop green building solutions that meet the bottom line objectives of people, planet and profits. This holistic design approach looks at all aspects of our buildings, sites and endeavors to test technologies and approaches in experimental buildings. Green buildings focus on the core areas of energy savings, water conservation, site sensitivity, sensible material use and environments for people.
Energy Efficiency Energy consumption is a key part of green building design and restaurants have very high levels of energy intensity due to their relatively small building size and the amount of cooking, ventilation and refrigeration needed to prepare and serve food. To meet our goals, we have continued our efforts to reduce energy intensity in both new and existing restaurants. Our teams work diligently to make improvements and work closely with vendors, consultants and organizations such as the U.S. Department of Energy’s Better Building Alliance and the American Society of Heating, Refrigeration and Air-Conditioning Engineers (ASHRAE) to not only reduce our restaurants’ energy consumption, but also to help lead the