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Nutrition & Well-Being

M CDoNalD’S

Sustainable Supply Chain

2012 GloBal SuStaiNaBility

Environmental Responsibility

H iGHliGHtS

Employee Experience
Community

Sustainability at McDonald’s
Continuing our Journey
In my new role leading Global Corporate Social Responsibility, Sustainability and Philanthropy, I am pleased to share with you our 2012 global sustainability highlights. In the accompanying summary, we have assessed our progress against the two-year goals we set in 2010. While we are pleased with our accomplishments to date, we know we can do more.

McDonald’s footprint is significant. So too are the opportunities and expectations. With approximately 1.8 million employees working for McDonald’s and over 5,000 franchisees, thousands of committed suppliers and the more than 69 million customers who visit us every single day in 119 countries, we can use our scale, scope and talent to make a positive difference in the world. Together for good.

In the year ahead we will take our sustainability efforts to the next level. We are working with both internal and external stakeholders to build on our foundation and refine our strategy, with a goal to identify new opportunities and set quantifiable targets to measure ongoing improvement.

J.C. Gonzalez-Mendez
Senior Vice President,
Global Corporate Social Responsibility, Sustainability & Philanthropy

MCDONALD’s PriOrities: Achieving sustainable success

sustAiNABLe
suPPLy ChAiN

NutritiON &
WeLL-BeiNg

eNvirONMeNtAL
resPONsiBiLity
Our
vALues

eMPLOyee
exPerieNCe

COMMuNity

Planet

2012 HiGHliGHtS

Global Sustainability
food
In France,
McDonald’s
is the #1
restaurant
where
children
eat
fruit.

Sourcing

100
Million

In the U.S., we anticipate introducing
100 million cups of fruit into children’s diets
through the Happy Meal®
.

95

%

of McDonald’s
restaurants offer
Happy Meals with
a fruit, vegetable
or low-fat or fat free
dairy option.

1 oo

%

of our coffee served in
Europe, Australia and
New Zealand comes from
Rainforest Alliance Certified™
or UTZ Certified farms.

We are founding board members
of the G lobal Roundtable
foR SuStainable beef
and also participate in sustainable
beef initiatives in Australia,
Brazil and the U.K.

We are enabling improved
control of heating and
cooling systems, lighting
and signage through
eneRGY ManaGeMent
systems.

5.1

%

decrease in energy
used per guest count
(estimated restaurant
average kWh/GC).

%

100

of our suppliers
have signed
our Code
of Conduct.

Community
In 2011, our local economic
impacts totaled

$

2.1

billion
People
We strengthened alignment
around the important role
of our eMPloYee
Value PRoPoSition,
which emphasizes
friends and family, flexibility
and future.

86

%

of our managers feel
the person they report
to supports their professional development.

%

increase in
number of
worldwide top
management
team who
are women.

This document includes information from 2012 Sustainability Highlights and unless otherwise noted in the Highlights, figures represent our top nine markets. Percent changes reflect progress from 2010-2011.

40 %

increase in loCal
eConoMiC inVeStMentS
in eight of our top nine markets.

Nutrition and Well-Being

+ ++ +++

met goal

increase awareness
of fruit, vegetables and
low-fat or fat free dairy
options for children
available on the menu

+ ++ +++

Offering Customers Quality, Choice and Nutrition

met goal

accelerate and expand
food and beverage
choices containing fruits
and vegetables across
the menu

KEy PERFoRMaNCE iNDiCatoRS2
oFFERiNG MENu CHoiCE
2007

2008

20093

2010

2011

Average number of items, per
market menu, that contain at least
one serving of fruit or vegetables

6.1

6.4

6.9

6.9

7.2

Average number of items, per
market menu, that contain at least ½
serving...
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