Yum! Brands is advancing its sustainability strategy through a combination of packaging innovation, agricultural partnerships and landscape restoration projects across its global restaurant portfolio.
Operating in more than 155 countries and territories, the parent company of KFC, Pizza Hut, Taco Bell and Habit Burger & Grill said it is continuing to integrate sustainability initiatives into both operations and supply chains.
Jon Hixson, Chief Sustainability Officer at Yum! Brands, said: “Whether it’s improving packaging, protecting the landscapes where our ingredients are sourced or working with partners around the world, these efforts reflect how we’re building a more resilient business for the future.”
At Pizza Hut U.S., a redesigned wing bowl is helping improve recyclability while increasing the use of recycled materials in food packaging.
The packaging redesign, recognised by the Association of Plastic Recyclers, removes materials including carbon black and excess fillers that previously limited recyclability. The new packaging also incorporates recycled content intended to support wider reuse of food-grade recycled plastic.
Emily True, Director of Sustainability at Pizza Hut, said: “This redesign is about making better choices at every stage of the packaging lifecycle.
“From materials to recyclability, we’re working to reduce waste and support more sustainable systems while still delivering the quality our customers expect.”
Taco Bell is continuing its partnership with National Fish and Wildlife Foundation through the Rocky Mountain Rangelands Program to support more sustainable cattle grazing practices in the Intermountain West region of the United States.
The initiative includes projects focused on restoring wildlife habitats, improving water management and supporting ranchers in adopting sustainable land management practices. The projects are also helping improve grazing conditions across more than 300,000 acres.
Missy Schaaphok, Senior Director of Global Nutrition & Sustainability at Taco Bell, said: “What people don’t see directly on our menu is how we also prioritize sustainability just as much as craveability.”
In South America, KFC is working with Conservation International to support more sustainable production of palm oil and soy across Brazil and Ecuador.
The collaboration is focused on land management practices aimed at reducing deforestation, supporting farmers and strengthening agricultural supply chains linked to Yum! Brands’ global food system.
Yum! said the projects form part of broader landscape-level sustainability initiatives designed to create positive outcomes for both communities and ecosystems.
