We believe our size and scale can enable us to have a positive water impact. Our approach takes into consideration water conservation, stewardship, pollution, quality and use.
Water is one of the world’s most precious resources, with supplies under increasing pressure from climate change, extreme weather, floods, growing populations and swelling demand. Heavy storms and harsh temperatures – made more frequent by climate change – can destroy crops and contaminate freshwater supplies, impacting our restaurants and supply chain.
We rely on agriculture – which accounts for 70% of the planet’s freshwater use – and local watersheds to make our food and drinks and run our restaurants. Simply put, water is vital to our business.
Existing public infrastructure will need significant investment over the next 25 years if it is to keep serving all of the needs of our communities. Although we expect costs to rise, we recognize our role in responsibly managing a vital resource, playing our part in protecting the availability and quality of our water.
Shaping Our Strategy
In the communities where we operate, we’re working to conserve water and use it responsibly and efficiently.
We recognize water as an important sustainability issue area within our supply chain. Water stewardship practices are embedded in our sourcing requirements and we expect suppliers to use water responsibly. We also include it in our Global Sustainable Sourcing Guide, which we regularly update as we establish targets, assess emerging risks and develop best practice.
We have partnered with experts like the World Wildlife Fund (WWF) and World Resources Institute to identify risks and create a stewardship approach that drives actions and improvements right across our value chain, including sourcing, processing, transport and our restaurants. Franchisees and suppliers are also helping us develop this strategy, and we conducted a water risk analysis of our restaurants and suppliers in 2016 to inform our approach.
Through the actions we are taking across our supply chain and in Company-owned and Franchised restaurants, we are seeking to reduce our overall water footprint, especially related to agriculture and row crops.
Putting Our Strategy Into Practice
To gather data around four key areas of water management – irrigation, public and staff amenities, cleaning, and beverage services – we conducted water surveys in McDonald’s restaurants in the U.S. in 2018.
The findings have helped us and our Franchisees identify and prioritize water savings and improvement opportunities.
Our U.S. restaurant construction and remodel standards now include low-flow urinals and high-efficiency faucets that use less water. We also encourage the use of native and/or drought-tolerant landscaping, along with storm water management using rain gardens, permeable pavements, and rainwater collection and reuse. Water use is also a tenet of our Green Building Guidelines which help us make our restaurants more resource efficient.
Supporting the Sustainable Development Goals
Our work on water supports the UN Sustainable Development Goals, a global agenda to end poverty, protect the planet and ensure prosperity for all, in particular:
In the U.S., we’re keeping our hot water hot, while reducing the energy we need to heat it by 26%. Our environmental sustainability program, US 20x2020 By Design, aims to reduce energy and water use by 20% by 2020, measured against our 2005 building design, using innovative strategies in the design of new restaurants. As of 2018, in these new, increasingly efficient buildings, we have also achieved a 19% reduction in water use.
Rainwater Harvesting and Water-Efficient Fixtures in Australia
Water scarcity is a real concern in Australia, making water conservation an important issue for McDonald’s Australia restaurants. We’ve taken a number of initiatives to reduce water use, such as using rainwater harvesting for irrigation and landscaping as well as installing water-efficient fixtures – such as our spray rinse gun – with flows set at optimal levels and trigger mechanisms to reduce water use further.
Education is also important: we train all our restaurant managers and crew members on water use; we provide detailed landscaping guidelines; and external rainwater storage tanks now carry information to guide the public on the importance of water reuse and our commitment to protecting water.
Efficiency by Default in French McDonald’s Restaurants
McDonald’s France is focused on energy efficiency and water reduction: a typical McDonald's restaurant in France consumes only 7 liters of water on average per meal, compared to 10 to 20 liters in traditional restaurant kitchens.
Saving 45 Million Liters of Water Annually in Switzerland
In Switzerland, we save millions of liters each year through our urinals. The Urimat dry urinals, with a special siphon and large-scale float, neutralize odors and save around 45 million liters of water.