KFC is proud of the improvements they have made to their high quality food and remain committed to improving the overall nutritional makeup of its products. They continue providing consumers with great tasting products that meet their dietary needs.


KFC introduced Kentucky Grilled Chicken (KGC) in 2009. KGC is a great option for consumers who love the flavor of KFC, but are looking for products that are lower in calories. It’s marinated, then seasoned with KFC’s famous secret herbs and spices and slow grilled to juicy perfection. KGC has between 80 and 220 calories, 4-10 grams of fat and 1-3 grams of saturated fat depending upon the piece.

KFC continues to offer a variety of sides to balance any meal including green beans, mashed potatoes and gravy, corn and cole slaw, each having less than 10 grams of fat per serving.

KFC introduced Kids Meal with plenty of meal options under 300 calories. For example, a Kids Meal including a Kentucky Grilled Chicken drumstick, green beans, GoGo squeeZ™ applesauce and Capri Sun® Roarin’ Waters has 205 calories.

As part of their strategy to provide greater choice in the U.K., in 2015 KFC United Kingdom and Ireland launched it’s rice box range, the zinger, original and pulled rice boxes - respectively 510, 500 and 370 Kcal. These provide a healthier option at lunchtime, with for example one-third fewer calories than burger and fries and was supported by a significant media campaign. It’s their first meal option to replace fries with rice.

KFC India

In 2012, KFC India launched an oven product called Fiery Grilled Chicken. All of it’s KFC restaurants in India now have ovens and oven prepared products. Fiery Grilled Chicken was promoted heavily and has proven to be a successful addition to the menu.

KFC Germany

KFC Germany offers three grilled products: Grilled KFC Gourmet Chicken, Grilled Chicken Salad and Yummy Twister. These lighter menu options are displayed on dedicated special green menu board spaces.

KFC France

KFC France launched a new oven cooked sandwich in 2013 called the Brazer Parmesan, which offers a more balanced choice to customers.

KFC Thailand

In 2013, KFC Thailand launched Foilicious, chicken on the bone oven cooked in foil to preserve the flavor and juiciness. Customer satisfaction and product quality were very high.

KFC Australia

At KFC Australia, they are passionate about great tasting food and are continually investigating how they can improve products and provide broader menu choices. They have been on a journey to improve balanced food choices for their customers and are committed to reducing sodium and sugar, and reducing trans-saturated fats to less than 0.5 percent without compromising on taste or quality. In 2013, they launched a permanent grilled menu, ensuring that customers can enjoy more options when visiting KFC Australia.

KFC South Africa

The KFC South Africa menu provides customers nationwide with a fresh green salad option, as well as a Grilled Burger, Grilled Twister, diet soft drinks and bottled water.


KFC Australia

At KFC Australia, they are committed to being open and transparent in how they cook their food, providing customers with the opportunity to make informed decisions on behalf of themselves and their family. They have been proactive in their approach to kilojoule labeling for some time, making it easier for customers to be aware of the nutritional content in their meal.

  • Since 2002, they have provided allergen information on in-store brochures
  • Since 2008, they have provided detailed nutrition and allergen information on in-store brochures and on their website
  • Since 2012, they were one of the first quick service restaurant systems in Australia to introduce menu board labeling in all their stores nationally, despite this not being required by law in every state
  • Since 2013, they introduced a nutrition calculator on their website, for their customers to easily understand the nutritional value of their food

KFC South Africa

Our KFC South Africa market updated their website in June 2013 to provide the nutritional information that customers need to make informed decisions. Nutritionals are also available on request in the restaurant.

KFC United Kingdom

Salads & TwistersFor KFC United Kingdom and Ireland, providing clear useful information remains a central element of their nutritional strategy. The BBC documentary opened up their kitchens and allowed customers, to see behind the scenes, about where their food comes from and how they prepare it. Ongoing, they continue to provide simple and clear information on their new look website and in restaurants on their menu panels that show calorie and energy content. They launched a new twitter page last year and this is proving to be a useful channel to answer questions honestly and rapidly and to point customers to more detailed information on our website.

KFC Germany

KFC Germany offers three tools to provide customers with nutrition information to make informed decisions. Nutrition brochures are displayed in all restaurants and provide an overview of calories, nutritional data, additives and allergens as well as a QR code to link to the KFC online nutrient calculator. The calculator enables consumers to calculate all menu options concerning nutrients and to get information on allergens and additives. On all tray liners information on nutrients, allergens and additives are available. Besides the main nutrient categories (fat, carbohydrate, protein, energy) additional information on saturated fatty acids, sugar and salt is now included.

KFC Thailand

In 2013, KFC Thailand established in-store nutrition information, i.e. counter stands, brochures and a QR code to access the KFC Nutrition website.

KFC India

KFC in India proactively disclosed the nutritional values of food on its website. In addition, KFC offers leaflets in store which contain information on nutrition.

Nutritional Improvement



KFC U.S. began its journey to reduce sodium in 2007 by working with suppliers to find options to reduce sodium without compromising product quality or unique taste. Great progress has been made to date, yet the brand recognizes there is still more work to do and is committed to addressing this nutritional improvement.

KFC U.K. & I

In KFC United Kingdom and Ireland, they have continued to investigate reduction in salt and sugar and have reformulated their cheese and tortillas to reduce fat and salt thereby reducing the Kcal/KJ levels. They have also been an active contributor into how they can reduce salt in some of their core lines.

KFC Australia

In Australia, KFC has successfully implemented sodium reduction initiatives for a number of products, making significant reductions across a range of products including:

  • 2010: Reduced sodium across core chicken menu items by an average of 15 percent and seasoned chip salt by 21 percent
  • 2011: Reduced sodium in burger buns by 30 percent and dinner rolls by 37 percent

Further reductions across various menu items including tortillas, bacon and chicken products are currently in progress.

They have also been testing a number of sodium reduction initiatives to proactively help customers make more nutritional choices. During World Salt Awareness Week, KFC Australia actively encouraged customers via in-store communications to hold the salt when ordering KFC chips. The Australian Division of World Action on Salt and Health (AWASH) showed its support for the initiative, congratulating KFC for taking a proactive stance on educating customers about salt. This is just one educational initiative Australia will roll out to help customers make informed decisions when they visit KFC.

KFC Germany

They are constantly working on further salt reduction options in their recipes at KFC Germany. In 2014 they focused on the chicken marinades, which launched in 2015.

KFC Africa

In KFC Africa there has been a 5 percent reduction in the Original Recipe breading resulting in 45 tons of salt removed from their customer’s diets.

KFC India

In India, KFC continues to look for ways to reduce sodium in its menu options by working with suppliers and nutrition experts.

Palm Oil

KFC U.K. & I

For over four years now, KFC U.K. and Ireland has consistently been removing palm oil from their products and replacing with sunflower, rapeseed or soya oils. This began in 2011 when they stopped frying in palm oil, switching to high oleic rape and sunflower oils.

In February 2015, KFC U.K. completed the removal of palm oil from all United Kingdom and Ireland KFC branded products. This resulted in removal of just over 4,521 metric Tonnes of palm from their frying oil, chicken, buns, tortillas, fries, hash browns, cobettes and chocolate sauces. This means they have removed 1,763,268 kg saturated fat - that’s just over seven million packs (250g) of butter/ lard removed.

KFC Australia

KFC Australia introduced canola oil in May 2012 replacing responsibly-sourced palm oil for cooking their freshly prepared menu items. KFC Australia has worked extensively with their supplier to remove palm oil from their pan frying process from all of their chicken nuggets, popcorn chicken, hashbrowns and fries.

KFC France

In December 2013, KFC France phased out of palm oil, using a new oil mix consisting of sunflower and rapeseed oil. Remaining markets that are currently using palm oil in products are reviewing and testing alternatives.

KFC Germany

At the end of 2014, KFC Germany phased out of palm oil as a cooking oil, using a new oil mix consisting of sunflower and rapeseed oil with a higher content of unsaturated fatty acids. In addition, their fries are pre-fried in a palm-free oil blend.

Trans Fat

KFC U.K. & I

Since 2007, for example, all of our KFC U.K. products have been free from artificial trans fatty acids.

Calories and Fat

KFC China

Mayonnaise for the KFC burger in China was upgraded to  third-generation in which the fat content decreased from 70 percent to 35 percent.

KFC South Africa

KFC South Africa replaced the Original Recipe Fillet with a Skinless Fillet in March 2013. This resulted in decreasing the fat from 12 grams to five grams per 100 grams and the total energy from 247 Calories to 198 Calories per 100 grams.

KFC Germany

KFC Germany is currently reviewing all marinades to assess potential for reducing the use of MSG in chicken products.

Nutrition Advisory Council

KFC Australia

In 2015, KFC Australia formed a Food Nutrition Advisory Committee. The purpose of this committee is to address ways in which KFC Australia can approach and address current and future nutrition challenges and remain relevant with products to address such challenges. The group meets twice per year.

Current membership of this committee includes Academics, Researchers, Consultant Nutritionists as well as a nutrition professional from one of our key suppliers. All persons are prominent individuals in nutrition arena in Australia.



KFC United Kingdom and Ireland worked to drive global guidelines around permitted ingredients and throughout the course of 2016 they will be removing the few remaining artificial colors and flavors from their products.

Kids Meals


In the U.S., KFC continues to make improvements to Kids Meals and explore opportunities for improving the product offerings and nutritional makeup of these meals. KFC now has a variety of Kids Meal options, including meals under 300 calories. For example, a meal with a Kentucky Grilled Chicken® drumstick, green beans, GoGo squeeZ™ applesauce and a Capri Sun Roarin’ Water, for only 210 calories.

KFC Australia

KFC Australia is a founding member of the Australian Quick Service Restaurant Industry Initiative for Responsible Advertising and Marketing to Children and has been engaged since its inception in 2009. The initiative provides a common framework for quick service restaurants and requires that members only publish or broadcast food and beverages that represent a healthier choice (as determined by a set nutrition criteria) to children 14 years of age and over.

KFC Australia has also voluntarily made additional commitments toward responsible marketing practices. In 2008, the team decided to no longer advertise children’s meals in the media or target advertising campaigns directly at children. They were the first quick-service restaurant to remove toys from children’s meals–a decision that was made to reduce ‘pester power’ employed with toys and to support parents in their efforts to make informed dietary choices for their children.

In February 2013, KFC Australia launched a brand new Grilled Chicken Mini Wrap Kids Meal. This new meal is considered a better choice for children because it has been developed to meet a set of strict nutrition criteria for children 4-8 years of age. These criteria were developed by a team of Accredited Practicing Dietitians in consultation with national guidelines and authorities on children’s nutrition.

KFC Africa

KFC Africa removed toys from their kids’ meals.


KFC Thailand

KFC Thailand also continues promoting a balanced and active lifestyle among young boys ages 12-15 by supporting KFC Seven Shoot, the greatest 7-player youth football league in Thailand, offering children in every school and every community the opportunity to demonstrate their football playing abilities. The goal of this program is to encourage children to spend their spare time exercising and show their football talent.

KFC Germany

Since 2013, KFC Germany has had an active membership in Germany’s biggest multi-stakeholder platform for obesity prevention for children and young adults. In Germany more than 100 members of “PEB”, the Platform Diet and Physical Activity, work towards preventing overweight and obesity in children and young people. The Platform unites social forces from very diverse fields e.g. Government on federal, state or local level, Health, Education, Science, Industry, Civil Society and Public Sector, Sports and Consumer Protection. All have the mutual concern of promoting healthy lifestyles for children and young people. The members make use of their specific possibilities, resources and structures to implement the jointly established objectives, field of action and concrete measures.

In May 2014, KFC Germany was elected as an active board member of “PEB,” an alliance to support balanced diet and exercise to support healthy lifestyles, in the fields of communication and public relations with public affairs, along with PR experts of PEB members from the areas of education, industry, sports, health, science, consumer protection, governmental organization and the public sector.

KFC U.K. & I

For KFC United Kingdom and Ireland, they are proud to be part of the Red Tractor farm assured scheme, an independent mark of quality that guarantees the chicken they source from every country meets the high standards for food safety and hygiene, animal welfare and the environment. Furthermore all their U.K. suppliers implement welfare enrichment in their barns, thereby exceeding the requirements of Red Tractor. KFC U.K. and Ireland promotes the fact that 100 percent of their Original Recipe Chicken on the Bone is Red Tractor certified and comes from over 500 U.K. farms by using the Red Tractor logo on their buckets.

KFC United Kingdom and Ireland was a committed supporter of the Government’s strategy to tackle obesity through the Responsibility Deal. As part of this they rolled out calorie information on their menu boards and in line with new EU requirements they also show energy information (KJ) for whole meals, not just individual items. The Responsibility Deal is being replaced by a new obesity strategy and once again they will be a positive partner.



KFC was built on Colonel Harland Sanders’ values. At the top of that list is doing things The Hard Way, the right way. In 2015, KFC U.S. created the Make the Colonel Proud award, a replica of Colonel Sanders’ iconic tie. The award is given to employees who live and breathe the passion and commitment of the KFC U.S. brand character, and who do things The Hard Way – the Colonel’s way. Only select leaders in the organization and Restaurant General Managers (RGMs) can award the exclusive recognition.

In 2015, KFC U.S. also introduced the Colonel’s Best of the Best award to recognize the top 40 RGMs who have earned outstanding results while taking people with them. Winners are chosen based on customer satisfaction, standards execution and input from team members through Your KFC Voice, an online survey that gives team members the opportunity to voice their thoughts so our restaurants can improve. Linking team member feedback data has shown that RGMs with the highest culture restaurants also have the highest results.

To encourage the culture of recognition, in 2015 KFC U.S. also produced training materials to help employees develop their own personal recognition awards.


KFC Global

Global KFC headquarters initiated a new mindfulness curriculum to help employees manage stress and learn to stay present in their personal and professional lives. So far, nearly 40 people have participated in the program and have shared great results.

KFC Netherlands

The Netherlands KFC team arranged for two days of fun and sport together with a beach volleyball tournament and soccer competition for all employees in the restaurants and the RSC. The leadership team added a Chief Happiness Officer which is responsible for driving recognition of employee milestones, happiness and wellness throughout all levels of the organization!

KFC Australia

KFC Australia launched their wellness initiative, My Energy to Win, to help employees learn more about healthy living. Through a series of online training models, the initiative helps employees improve their work life balance, providing wellness assessments, online webinars, exercise plans and tips on healthy eating. As part of the initiative, employees are also offered free access to healthcare providers who screen for cardiovascular issues and diabetes. It is currently made available to RSC employees, RGMs and Assistant Managers at approximately 150 company-owned stores as well as 80 franchised stores around Australia. The number of franchisee participants is expected to increase during 2016.

Building People Capability

Leadership Growth

KFC U.S. - Introduces Capstone for Above Restaurant Leaders (ARLs)

Building upon the success of its Keystone class for Restaurant General Managers (RGMs), KFC U.S. introduced Capstone for ARLs in 2015. The ARL Capstone provides a comprehensive development experience that builds leadership skills in order for ARLs to become brand builders. This experience creates a foundation for success by building participants’ capability, confidence and commitment to being strong leaders in their organizations.

In 2015, about 100 ARLs completed Capstone. The four-day class was held quarterly at the KFC Restaurant Support Center in Louisville, Kentucky. Given its success, the program will be offered more frequently and both in Louisville and remote locations in 2016.

KFC U.S. - Hosts System Wide Day of Training

In 2015, KFC U.S. welcomed Colonel Sanders back to the brand’s advertising for the first time in two decades. With the reintroduction of the Colonel came a recommitment to the Colonel’s values and processes of doing things the right way – The Hard Way. In order to get everyone on board, KFC U.S. held a series of 43 rallies across the country for RGMs to inspire them to refocus on the Colonel’s world famous Original Recipe® chicken. Roughly 95 percent of RGMs in the U.S. participated in one of the rallies.

The rallies were followed by a National Team Member Training Day in November, focused on a goal of 100 percent of managers and cooks completing Chicken Mastery training or recertification. As a result of the effort, the brand experienced a lift in customer satisfaction, proof that The Hard Way really is the right way.

KFC Australia

KFC Australia is extremely proud to deliver high quality and nationally recognized training to employees across Australia. KFC is an established Registered Training Organization, offering School Based Traineeships to those employees who wish to complete a vocational education and training qualification. Additionally, they have partnered with the University of Wollongong, providing opportunities to employees to complete an MBA Qualification. Through these programs, employees have the opportunity to achieve a nationally recognized tertiary qualification in conjunction with on the job experience. To support employees in furthering their education, KFC Australia offers financial support and paid study leave through its education assistance program.

Our commitment to internal employee development and promotion is evident in its Graduate Leadership Program (GLP) which is offered to Restaurant Management Employees. For more than 10 years, GLP has successfully provided a structured career path for tertiary qualified RGMs s to progress through to more senior operation management. The GLP builds critical leadership skills in combination with broader business knowledge in a variety of cross functional departments including Human Resources, Supply Chain, Operations, Finance, Information Systems and Marketing. More recently, KFC Australia has expanded the scope of the program to include a 12 month international placement in Dallas, Texas.

KFC U.K. & I

KFC U.K. and Ireland is proud to be the first Yum! Brands market to launch Leading with Heart, a game-changing character development program. The objectives are: to equip individuals with an increased awareness of their behaviors, to understand why individuals do the things that they do, to be more authentic in their leadership style and to build their character. They have also upskilled all of their managers so they can provide their teams with additional Leading with Heart coaching and ongoing support. Overall it will allow them to step-change the way that they lead the business and its restaurants – more engaged leaders leading more engaged teams helping KFC to become the U.K.’s # 1 Big Hearted restaurant company.

Leading with Heart has been rolled out to all RGMs and above restaurant employees totaling 1,500 employees across the U.K. More than 30 internal senior leaders have been accredited to facilitate the program across equity and franchised employees through a series of nationwide roadshows. So far, facilitators have delivered 1,236 hours of training between September 2015 and January 2016.

Educational Investment

KFC U.K. & I

KFC U.K. and Ireland Apprenticeships

At KFC U.K. and Ireland, they see training and education as a way for the business to positively impact the lives of their Team Members and society as a whole. They offer Advanced Apprenticeships in hospitality management and their apprentices are supported with regular coaching and development sessions with their line manager and a Regional Apprenticeship Specialist. As well as this support, external online tutors are assigned and act as mentors to aid apprentices with functional mathematics and English.

To date, KFC U.K. and Ireland has had over 400 qualified apprentices, 70 percent of them have been promoted within the business. Currently 650 are enrolled in the program and they are committed to enrolling 300 – 400 more employees in the program each year. Building on this success, they have introduced an Intermediate Apprenticeship program in hospitality services. There is a clear strategy to rapidly expand and develop the program and they aim to deliver 5,000 apprenticeship places across both levels over the next five years. All apprentices are invited to a full graduation ceremony when they have qualified.

In recognition of the hard work and dedication of the apprentices and their assessors and leaders, KFC U.K. and Ireland was named as runner-up in the Government’s Department for Business, Innovation and Skills National Apprenticeship Awards for 2014, and was named as one of Britain’s top 100 apprenticeship employers by the National Apprenticeship Awards for the second year in succession. In addition to this award, they were delighted and proud for Regional Apprenticeship Specialist, Martha Kempsford, who won the Regional Final for Apprenticeship Champion of the Year.

KFC U.K. and Ireland Degree

KFC U.K. and Ireland are in its fourth year of running the Business Management Honors Degree at DeMontfort University specifically designed for RGMs and Area Coaches. 2015 saw the start of another cohort of learners taking the degree. They have enrolled 60 students across three cohorts and have maintained an 87 percent retention rate throughout. The program has been so successful that they have signed up for another cohort to begin in 2016.

The degree program has enhanced the student’s business acumen, commercial awareness and analytical skills and will therefore have a huge impact on the business as each student puts their new found skills into practice. 2016 will also see the graduation event for the first cohort of KFC students who have reached the end of their three year journey!

These students receive half of their university fees paid for by KFC plus paid time off for lectures, travel and accommodation expenses.

KFC Australia

KFC Australia was recognized as a Registered Training Provider by the Australian government for more than a decade. Similar to the Apprenticeship Program in the U.K., this program provides employees with valuable life skills training while at the same time providing training to do their jobs in our restaurants. On completion of the course, employees receive a Nationally Recognized Qualification.

KFC Australia also offers their RSC employees and Restaurant Managers an exclusive Master of Retail Management or a Master of Business Administration (MBA). These programs were developed specifically for them in partnership with the University of Wollongong’s Sydney Business School. Students benefit from a 20 percent fee discount due to the partnership and can also apply for KFC Education Assistance which includes a combination of monetary support, paid time off for lectures and exams.

Functional Training

KFC U.K. & I

KFC Foundation Funding Educational Excellence for Team Members

KFC was built on Colonel Harland Sanders’ values. Besides serving the world’s best chicken, the KFC family also has a long and rich history of generosity inspired by the Colonel himself.

It started with a hitchhiker who happened to be a college student. The Colonel gave him a ride and a full scholarship. That act of kindness inspired the Kentucky Fried Chicken Foundation, which has since provided $14 million in scholarships to 2,600 students, much of which has been to KFC U.S. Restaurant employees.

Colonel Sanders was passionate about helping people be their best selves through education. To continue his legacy, the Foundation offers two educational assistance programs exclusively for employees at participating KFC U.S. restaurants.

In 2015, the Kentucky Fried Chicken Foundation provided college scholarships and GED assistance to employees at participating KFC restaurants via its REACH Educational Grant and REACH HIGH – High School Equivalency Programs. These programs touched the lives of over 900 KFC restaurant employees in 48 states last year alone.

Thanks to the generosity of KFC franchisees and KFC Corporation, the Foundation is making a difference and forever changing people’s lives for the better.


Training Programs Recognized for Excellence

In 2015, the KFC U.S. Learning Excellence Team won a record five Brandon Hall Group Excellence Awards for developing and activating innovative learning opportunities for restaurant team members. KFC U.S. training programs received four Gold awards and one Silver award. Brandon Hall is one of the leading research firms in training and development, and their Excellence in Learning awards showcase exceptional work from companies around the world.

KFC was the only Quick Service Restaurant (QSR) to win a gold award from Brandon Hall in 2015. KFC’s 2015 Brandon Hall honors included:

  • Gold Award for Best Advance in Learning Technology –Team Member Training Portal
  • Gold Award for Best Use of Games and Simulations – Service Mastery eLearning
  • Gold Award for Best Performance Support – Prep cards, YouTube-like videos and Huddle Up Cards
  • Gold Award for Best Unique or Innovative Leadership Development Program – RGM Keystone
  • Silver Award for Best Results of a Learning Program – Service Mastery

KFC U.S. Boosts Training By Investing in Back of House Computer System

In 2015, KFC U.S. invested in new back-of-house technology to make training programs more accessible to team members. The new computers enable team members to complete video rich, simulated training programs for Service Mastery, Chicken Mastery and more. These programs test learning by simulating events and customer interactions instead of using standardized tests.

Thanks to improved access to learning programs using the new technology, KFC U.S experienced a 200 percent increase in team member training.


The Americana Franchise Group Offers Accreditation

The Americana franchise group in the Middle East offers accreditation for its comprehensive training programs. In a program that blends practical on-the-job restaurant experience and training with classroom lectures, team members can earn a diploma from a technical secondary school, shift supervisors can work toward an advanced diploma from a technical college, and assistant restaurant managers can earn a university degree in Restaurants Operation and Management.

Global – Add Hope

From the early days of Colonel Sanders, giving back has been engrained in KFC’s DNA. As a leading brand in the restaurant space with more than 14,000 restaurants in 120+ countries and territories, KFC feeds the world and is committed to leading the fight to end global hunger through Add Hope, KFC’s signature global program.

With WFP as their global partner, Add Hope raises funds to feed hungry children and families around the world and encourages participation in local hunger programs. Through the dedication of franchisees and team members, in 2015 KFC globally raised more than $11 million in cash and food donations for hunger organizations, enough to provide 44 million meals for women and children.


Each year, KFC restaurants across the nation participate in a three-week Add Hope fundraising campaign for WFP, giving guests an opportunity to donate $1. In 2015, nearly 800 KFC team members volunteered to serve as Add Hope Ambassadors and led fundraising efforts in their local restaurants. Thanks to their efforts, the 2015 Add Hope campaign provided nearly four million meals to those in need around the world.


KFC Add HopeOver 11 million South Africans don’t have access to proper nutrition and go to bed hungry every night. Of these, 3.2 million are children. Through its hugely successful Add Hope efforts, KFC South Africa has come to own the month of October, World Hunger Month. Even though guests can donate to Add Hope all year round, World Hunger Month is an opportunity to raise awareness about hunger and the difference a meal can make to a child’s development.

In October 2015, as part of an integrated campaign, Add Hope launched its first-ever TV advertisement, aimed at raising awareness about the difference a nutritious meal makes to the life of a child. The TV advertisement told the story of how a child’s ability to learn and develop improves with a full tummy. This simple, yet impactful story, told by the drawings of some of the 100,000 children the initiative feeds every day, brought to life the power a R2 Add Hope donation can have in alleviating hunger. The campaign was well received and raised nearly $3.7 million USD.


Feed the World-JinotegaIn 2015, KFC UK&I established the KFC Add Hope Foundation to tackle hunger overseas through WFP and to support local charities. Each store voted for a preferred local charity and was granted funds, alongside the WFP, through the new Foundation.

Over the next 12 months, the KFC Add Hope Foundation plans to raise £1.5 million through collection boxes, product promotions (with 10 pence from a kids meal being donated to the Foundation), or from customers donating through their Colonel’s Club loyalty cards. To date they are more than halfway to this target. One hundred percent of funds raised will go directly to charities with KFC covering all administrative costs.

KFC Philippines

Philippines World Food Day 2015KFC Philippines has been a huge champion of Add Hope from the beginning. In 2015, the restaurants took a bold stance of raising awareness of hunger by removing product from their menus in honor of World Hunger Day to depict what local children had to eat – which is sometimes nothing.

KFC Latin America & Caribbean (LA&C)

KFC could not achieve its goal of ending hunger without the help of our dedicated franchisees in the LA&C market. During their 2015 campaign, the LA&C team raised funds to feed nearly one million children. In the Bahamas, teams rallied to raise an average of $4,300 per restaurant, the highest in the KFC system. Other countries raising more than $1,000 per restaurant include Grand Cayman, Honduras, St. Maarten and Brazil. In Puerto Rico, a franchisee undertook a significant volunteer project that resulted in the donation of more than 8,800 pounds of food.

KFC Australia

Australia’s World Hunger Relief campaign in both KFC and Pizza Hut restaurants continues to be a success year after, raising more than $7.3 million AUD for WFP. In 2015, they achieved breakthrough results, raising more than $1.1 million AUD through a variety of fundraising activities, from a cricket event to talent shows, car washes, bake sales and in-store competitions as well as Facebook and other digital efforts.

In addition to in-store fundraising efforts, our Australian market hosted their third Annual World Hunger Gala, complete with a raffle and silent auction. In that night alone, they raised enough money to feed more than 100,000 women and children.

In January 2016, six team members from the highest performing restaurants will visit the communities in Laos to experience how World Hunger Relief funds are helping to provide meals.

Christina Aguilera's 2015 World Hunger Relief PSA

KFC Thailand

KFC Thailand’s Add Hope ads secured the top two spots on KFC’s Most-Shared Videos.

Local Partnership Programs


Add Hope VolunteersAdd Hope logo

KFC inspires employees and franchisees to give back in their local communities through its Add Hope Volunteers program. Employees and franchisees are encouraged to partner with a local charity, plan a volunteer project and submit a grant proposal ranging from $1,000-$5,000 to fund their efforts. In 2015, the Add Hope Volunteers program funded projects with a number of deserving nonprofit organizations, such as Feeding South Florida and Kentucky Harvest. Add Hope Volunteers provides KFC with a meaningful way to give back.

KFC FoundationKFC Foundation logo

KFC was built on Colonel Harland Sanders’ values. Besides serving the world’s best chicken, the KFC family also has a long and rich history of generosity inspired by the Colonel himself.

It started with a hitchhiker who happened to be a college student. The Colonel gave him a ride and a full scholarship. That act of kindness inspired the Kentucky Fried Chicken Foundation, which has since provided $14 million in scholarships to 2,600 students, much of which has been to KFC U.S. restaurant employees.

The new “KFC Family Fund”

The KFC Foundation, a 501(c)(3) nonprofit organization, furthered its commitment to KFC restaurant employees in late 2015 by launching the KFC Family Fund. Program resources are available to KFC U.S. company and franchisee restaurant employees and are designated for crisis situations including fire, natural disasters, funeral costs, serious illness, personal injury (away from work), theft or loss of essential personal property, military deployment and other financial hardships. The purpose of the program is to provide temporary, limited financial relief to all KFC restaurant employees in good standing.

The Foundation was inspired to create the KFC Family Fund in response to tragic situations that affected restaurant team members. While money can’t eliminate the sorrow, it can alleviate some of the added stress that often accompanies it.

KFC Australia


KFC Australia has a huge heart and believes in giving everyone a fair opportunity. They support youth in local communities and help eradicate hunger around the world. Employees are united in giving back to the communities where they live and work. Through their actions, KFC Australia is making the world a better place.

  • Raised more than $1 million AUD in 2015 for the World Food Programme to feed the hungry
  • Donated $50,000 AUD to the Tasmanian Bushfire 2013
  • Organized appeal by the Australian Red Cross
  • Partnered with The Reach Foundation in Victoria that has extended to New South Wales for 20 years
  • Our partnership with The Reach Foundation has seen KFC Australia raise more than $1.6M AUD to date
  • Employed approximately 40 percent of the young people in the Whitelion Employment Program, making it the largest employer in the program over the past 17 years

“KFC’s support has been vital in helping to provide at-risk youth with employment opportunities, mentoring and education-based prevention programs. We’ve worked with KFC for over 15 years, and today, KFC is our largest employer in the Whitelion Employment Program, bringing in over 200 young Australians into the KFC family where they have excelled and positively contributed to their local community. KFC has been opening doors for our young people for many years and we look forward to continuing our partnership in the future.”

Mark Watt, CEO Whitelion


South Africa engagementAdd Hope

South Africa is considered a ‘food-secure’ nation, producing enough food to adequately feed its entire population. However, more than 11 million people in South Africa of which 3.2 million are children, don’t have access to proper nutrition and go to bed hungry every night.

KFC Add Hope is a nationwide fundraiser dedicated to feeding hungry children that supports 12 national beneficiaries and 79 franchisee programs on the ground ensuring the children supported by these organizations have access to nutritious meals every day. Thanks to the generous $3.7 million USD donated by customers for 2015, KFC South Africa was able to feed over 100,000 children every day. KFC South Africa is committed to the plight of child hunger, filling tummies so children can grow, learn and thrive to become the nation’s next doctors, teachers and lawyers.

Mini Cricket

South Africa engagementKFC South Africa has also sponsored the KFC Mini-Cricket program since 2009. Through the Mini-Cricket program, KFC South Africa promotes children living active, balanced lifestyles. Year after year the nationwide initiative continues to grow with over 100,000 children learning to play the game of cricket. Partnerships with national cricketing bodies helps ensure that the children benefit from professional coaching and development, grooming the future sports heroes of our nation.


The U.K. and Ireland market engage with local communities before they even arrive to better understand any concerns the community may have. To help with this they launched a new website for local residents and stakeholders. A first for the sector, the website provides details about the plans for the new site in the community and invites comments, including:

  • Good Neighbor Guide
  • Community Commitments
  • Socio Economic impacts

KFC France

Through a volunteering partnership with a local charity, Restaurants from the Heart, KFC France lends a hand up to those in need by volunteering at the food bank and providing free meals and also helping to reintegrate beneficiaries into society through opportunities at KFC. In 2015 this partnership raised nearly $190,000 for those in need. Through an employee volunteerism program, each Thursday a number of KFC team members take the day to distribute food items to those signed up to receive aid.

KFC Thailand

KFC Thailand’s local efforts are focused on World Visions of Thailand and HRH Princess Sirindhorn’s School Lunch Program, both of which raise awareness and funds around the importance of school meals. For one of their volunteer initiatives, they went to three schools in remote areas to support school feeding programs and build water supply. The team also assists in building sustainable food sources for rural communities in need.


MENA kicked off their fight against hunger in a big way. They raised enough funds to feed nearly 50,000 children through fundraising and other hunger-related activities. A dedicated team distributed Ramadan care packages at a local labor camp in Dubai to those in need. In addition, when the Nepali earthquake hit and devastated millions, KFC MENA teamed up with Yum! Brands to feed more than two million people affected by the disaster through our partnership with the WFP.



Harvest has a 20-year track record of success in the U.S. but with nearly 43,000 restaurants, the world is our community. Harvest is expanding to international markets and we are proud of the global teams who have committed to making positive changes in the countries where they operate. Here are just a few examples of the ways our teams around the world are leading the way with surplus food donations.


KFC Australia participates in Foodbank’s Food Rescue Program, allowing donations of useable products to people in need. Through its efforts, 85 percent of its suppliers have also signed up to be national signatories with Foodbank. In 2015 it proudly donated more than 29,000 meal equivalents. To date, KFC Austrilia has donated more than 103,000 kilograms of food, equating to over 145,000 meal equivalents.

“KFC has been a valuable partner for Foodbank, providing a range of products from meats to sauces and seasoning, all of which are critical in helping Foodbank deliver over 166,000 meals to Australians in need every day. These meals are distributed to over 2400 welfare agencies across the country and help support the 2 million Australians who seek food support each year. KFC’s ongoing commitment to Foodbank is a clear demonstration that they have joined the fight to end hunger in Australia”

Jason Hinks, Chief Executive Officer,
Foodbank Australia

KFC U.K. and Ireland

Harvest VideoKFC U.K. and Ireland was our first international market to donate surplus food through the Harvest program, launching in May 2014. The Brixton restaurant donated 150 kilos of food in their first month and inspired six additional locations to join the program that summer. As of December 2015, the U.K. and Ireland market donates from 50 restaurants with a bold goal of 450 restaurants by the end of 2016! Check out this video from a BBC documentary that aired last year.


In 2015, KFC U.S donated 2,434,530 pounds of food to local charities through Harvest - a fair market value of more than $16 million. Since KFC U.S. began Harvest in 1999, the brand has donated 72,503,876 pounds of surplus food, valued at nearly $343 million, to help feed children and families through local community organizations.

In addition to feeding our local communities, donating surplus product also reduces our environmental footprint. In 2015, surplus product donated by KFC U.S. diverted 27,607 metric tons of methane from our atmosphere. More than 822,000 metric tons of methane has been diverted from the atmosphere since the program began.


Carbon Trust Certification

KFC United Kingdom and Ireland once again received Carbon Trust certification in 2015. The Certification recognizes companies for reducing their greenhouse gas emissions year-over-year. The assessment found that we achieved an absolute reduction in our carbon footprint (emissions and energy usage) versus the previous year. To achieve certification, we’re required to show good all round carbon management performance across operations and our overall score is 73 percent.

Supplier Award For Sustainability

KFC U.K. awarded its second supplier award for sustainability to recognize the supplier who made the biggest positive environmental impact. The winner was Moy Park for achieving zero waste to landfill status across all 14 of its manufacturing facilities and its agricultural base. In addition to this achievement, it has invested in biomass technology within its farming base in the U.K. KFC’s award is not the only recognition that they have received as they were the first U.K. poultry company included in the U.K. Corporate Responsibility Index.

Ian Hyland, Director of Sales-Foodservice, Moy Park, said “We’re delighted that KFC has rewarded Moy Park’s commitment to superior environmental performance with this accolade. Our sustainability agenda focuses not just on the environment, but also customers, suppliers, workplace and the community – similar to the ethos and values of KFC.”

KFC Australia

Industry Recognition

KFC was recognized by the Australian Business Awards with the Sustainability 100 award. The Australian Business Award for Sustainability (SYA) recognizes organizations that execute initiatives that demonstrate leadership and commitment to sustainable business practices.

In 2014, for the first time, KFC Australia was named a finalist in the Banksia Sustainability Awards, Large Business Category. As the first Quick Service Restaurant finalist in this category, KFC Australia was recognized for a number of first-to-market sustainability innovations and solutions.

KFC Global Headquarters

United States: Environmental Star Of Excellence Award

KFC global headquarters in Plano, Texas received the Environmental Star of Excellence Award from the city for its commitment to implementing environmental initiatives. The corporate green team not only implemented measures that would impact the headquarters such as waste audits and Earth Day events but far outside the walls of the building by participating in the Great American Cleanup in Plano, donating pizzas to a local food bank and encouraging employees to take sustainability knowledge home.

Environment in Action


Bright Future for KFC U.S.

KFC U.S.’s remodel program, known as the American Showman, is providing dynamic, well-lit spaces for consumers. Lighting can vastly improve the quality of the dining room experience and provide ongoing energy savings with a reasonable construction cost. Under the program, high efficiency LED lighting is being installed to save energy and to create a warmer and more inviting interior compared to previously installed fluorescent lighting. Being sustainable is good for business and design. As a result of upgrading to LED lighting in restaurant dining rooms, the amount of consumed energy was reduced significantly in 95 percent of the restaurants in the program. Approximately 2,600 restaurants in the system will have LED lighting by the conclusion of the remodel program at the end of 2017.

Diverts Waste from Landfills

KFC U.S. has initiated a bold restaurant remodel program with franchisees in late 2015 that will result in the updating of approximately 2,400 buildings by the end of 2017. To reduce construction and incentivize participation, replacing the flooring was not a requirement for the remodel. As a result, KFC U.S. anticipates that 4.9 million pounds of floor tile, grout and setting material will be diverted from landfills. Restaurants installing new flooring will use tiles containing 40 percent pre-consumer recycled content. In addition to flooring, KFC U.S. has taken an approach of largely installing elements over existing walls and counter structures which will also avoid sending waste to landfills.

Paper-Based Packaging Journey

KFC U.S. strives to achieve 100 percent certified sourcing of pulp and paper-based packaging by the end of 2020. They have made significant progress in this area in 2015, increasing the amount of certified pulp by more than 1.8 million pounds. More than 98.8 percent of KFC’s pulp and paper-based retail packaging is now third-party certified as responsibly sourced.

Colonel’s Home Cooked Recipe for Sustainability

Location: Indianapolis, Indiana, United States

KFC U.S., has been working up the recipe for a successful, home cooked sustainability approach focused on delivering an improved environmental footprint, world class customer experience and long-term shareholder value. KFC is proud of its LEED Gold certified test store located in Indianapolis, Indiana that opened in 2011. This store successfully reduced energy use and costs by 25 percent by incorporating approaches such as reducing the building footprint, efficient kitchen equipment, an optimized HVAC system and high efficiency lighting. In addition, KFC looked to improve its use of materials by including products with recycled content, construction waste recycling, and white roofing to reduce the heat island effect.

Many of these innovations have been incorporated into its evolving building designs going forward through today. KFC is committed to the goal of 100 percent of company-owned LEED certifiable buildings. The know-how built in this project allows KFC U.S. to commit to the goal of having all Blueline buildings. This is the recipe that will drive cost effective environmental improvements through a focus on energy efficiency, water conservation and building size reduction.

KFC U.K. & Ireland

Food for Hope and the Environment

Location: United Kingdom

KFC U.K. and Ireland is providing food to some of the most disadvantaged communities through a food waste collection program across the country. In March 2015, 60 restaurants were participating which means they are working with dozens of charities to donate unused chicken and have provided the equivalent of over 3,000 meals. The number of participating restaurants will rapidly increase in 2016 as the roll-out accelerates and by July it will be in 200 restaurants and by the end of the year in half of all KFC restaurants! They anticipate that up to a tonne of food per store can be donated each year through local charity partners including Ace of Clubs, Salvation Army, YMCA London and NOAH Enterprise. Please click here to see the program in action.

Location: United Kingdom

A Proper Lighting Retrofit

Location: United Kingdom

One of KFC’s highly successful initiatives from its certified green building projects has been LED lighting. They have been so impressed with its performance that they have now retrofitted it into all company-owned restaurants. With this change the expectation is to save 75 percent of lighting energy while continuing to provide 100 percent of the lighting needed to provide an exciting and inviting experience to customers and associates.

Reducing Waste to Landfill

Location: United Kingdom and Ireland

KFC United Kingdom & Ireland is a signatory of the Hospitality and Food Service Agreement (HaFSA). It is voluntary agreement run by the Waste & Resources Action Programme (WRAP) to deliver reductions in food and packaging waste, as well as increasing recycling rates. For 2014 company stores were able to achieve, compared to a 2012 baseline, an increase overall in-store recycling from 22 percent to 65 percent. This progress with reducing waste to landfill resulted in a total 12 percent reduction in CO2e from 69,856 CO2e tonnes to 61,200 CO2e tonnes.

U.K. and Ireland Leads in Diverting Waste from Landfill

Location: United Kingdom and Ireland

KFC United Kingdom & Ireland achieved its target to recycle at least 80 percent of back-of-house waste by the end of 2015. While excited about meeting the ambitious target, there is the continuing opportunity to address the remaining 20 percent. Therefore, a new waste contractor has been selected who will target sending zero back-of-house waste to landfills by April 2017.

Following a successful test in Scotland in 2015, they are also introducing an optimized waste program to allow, for the first time, all stores to segregate their front-of-house waste streams. This will help divert traditional solid waste from landfill and increase the amount of customer food scraps available for anaerobic digestion. The target for restaurants with segregation of waste streams is to increase total recycling to 47 percent of all waste by April 2017. Training will be important in this effort so will be reinforcing the recycling message by rolling out a national training program to help ensure that company employees are aware of the correct ways of recycling.

Running Strong

Location: United Kingdom

In 2009, KFC United Kingdom began investigating ways to build more sustainable restaurants with lower carbon emissions by piloting energy saving measures at Wisbech in Cambridgeshire and later at Wincanton in Somerset which achieved a BREEAM Very Good Rating and LEED Gold certification.These energy saving approaches allow the store to save an estimated 310 metric tons of carbon dioxide (CO2) each year-the equivalent of taking 22 cars off the road.

Many of the energy reductions come from a more efficient heating, ventilation and air conditioning system. An energy management system also controls all power usage, including when to turn on and off each fryer. Other measures include LED throughout the restaurant, including car parks and signage, as well as daylight-saving photocell lights.

Now in operation, the restaurant recycles three waste streams: cardboard, kitchen food waste and cooking oil. Used cooking oil is converted on-site into electricity and heat for water. Water use is reduced through low consumption equipment such as low-flow taps and pre-rinse valves. Since the completion of those projects we have also undertaken BREEAM compliant buildings in Denton and Middleton. Together, these projects have prepared us well to build all new company-owned stores to be LEED certifiable using the streamlined Yum! Blueline standards.

United Kingdom: Supplier Award For Sustainability

Location: United Kingdom

KFC United Kingdom & Ireland awarded its second supplier award for sustainability to recognize the supplier who made the biggest positive environmental impact. The winner was Moy Park for achieving zero waste to landfill status across all 14 of its manufacturing facilities and its agricultural base. In addition to this achievement it has invested in biomass technology within its farming base in the U.K. KFC’s award is not the only recognition that they have received as they were the first U.K. poultry company included in the U.K. Corporate Responsibly Index.

Ian Hyland, Director of Sales-Foodservice, Moy Park, said “We’re delighted that KFC has rewarded Moy Park’s commitment to superior environmental performance with this accolade. Our sustainability agenda focuses not just on the environment, but also customers, suppliers, workplace and the community – similar to the ethos and values of KFC.”

Courtauld Commitment 2025

Location: United Kingdom

KFC is a founding signatory of the Courtauld Commitment 2025, which has recently launched. It is an ambitious voluntary agrement to cut the amount of resources needed to provide food and drink by one-fifth in ten years. The targeted overall outcomes from 2015 to 2025, calculated as a relative reduction per head of population, are:

  • 20 percent reduction in food & drink waste arising in the U.K.
  • 20 percent reduction in the GHG intensity of food & drink consumed in the U.K.
  • Reduction in impact associated with water use in the supply chain

At the heart of this ten-year commitment is to identify priorities, develop solutions and implement changes at scale – both within signatory organizations such as KFC and by spreading new best practice across the U.K. KFC will work to deliver these targets and to share best practices.

Construction Resources Optimized

Location: Wincanton, United Kingdom

One important aspect of the Yum! Brands’ green building program is the optimization of resources. In other words, using materials smartly. Wherever possible the KFC U.K. and Ireland team use building materials with recycled content. For example, in its LEED Certified KFC in Wincanton, United Kingdom, 14 percent of basic building materials are from recycled sources. New raw materials are also sourced smartly by using timber certified by the Forest Stewardship Council (FSC).

Construction processes generate waste and green projects need to manage this component well. Its world class waste management program diverts more than 96 percent of construction waste away from landfills. Although progress has been made, it continues to research new materials and methods to improve the use of materials during construction.

Energy Management

Location: United Kingdom

Construction Resources OptimizedIn 2013, KFC U.K. commissioned an energy consultant to help develop an ambitious energy reduction target and program for our restaurants to cut energy use and carbon. Following the completion of the study we announced our target of reducing total energy use per customer transaction by 20 percent by 2020 from 2012. Our operations teams will focus on year-over-year improvements and an overall investment of over $10 million in new and existing restaurants over the period to meet our goal.

KFC Spain

Energy Saving System

Location: Spain

Ever since KFC opened its first company-owned store in Spain, it has been working on ways to reduce energy consumption and make buildings greener. After studying possible options, it was decided to develop a system to automatically control energy use in the restaurant. Determining how it would work was the next question. Basically, they used a simple computer connected to the switches in the power panel. Operations and quality assurance experts created a schedule which is programmed into the computer to switch on and off everything from dining room lighting to the cooking equipment. This smarter design has allowed KFC Spain to reduce the system size by 30 percent. The smaller system has been able to generate an annual energy savings reduction of 15 percent and has also reduced the amount of human intervention needed to run the restaurant efficiently. They will continue to work to reduce energy consumption and build greener restaurants.

KFC France

Building Momentum

Location: France

During the past year KFC France has worked diligently to incorporate energy and water saving approaches into its standard construction documents so that every building will meet the Yum! Brands’ Blueline standard. These implemented technologies include 100 percent LED lighting for interior and outdoor areas, more efficient cooking equipment and an optimized cold room design. To reduce water use, they now have landscaping that is regionalized for the different area of France as well as a new optimized irrigation system. All of these 2015 measures build upon its 2014 integration of a heat pump based HVAC system and more efficient kitchen exhaust hoods.

KFC Builds Momentum From One of Country’s Greenest Restaurants

Location: Orleans, France

France’s KFC restaurant in the city of Orleans, which opened in 2013, is one of the greenest built restaurants and is officially the second LEED Gold restaurant in France. KFC Orleans includes a number of innovations such as natural lighting, solar hot water, low-water using restroom fixtures, high-efficiency automated landscape sprinklers and rainwater harvesting.

Christina Aguilera's 2015 World Hunger Relief PSAKFC has also created signage to teach customers about the environmental benefits of the innovations, which they plan to incorporate in future buildings. The Orleans green project is just one part of KFC France’s commitment to reducing its environmental footprint for the benefit of customers, employees, stakeholders and the planet.

“LEED offers a wealth of ideas that are easy to apply,” said Philippe Rouzier, head of construction for KFC France. “Our objective is to share our best practices from Orleans with all of our restaurants.” To that end we are working to integrate approaches and technologies that we have tested and proven to be effective and affordable within our standard building design. We are following the Yum! roadmap to developing LEED certifiable buildings, called Blueline. This effort is part of our broader commitment to building a social responsible company through the “PACT” that focuses on our people, food, community and environment to help create a better France and better world.

Innovative Rainwater Use

Location: Orleans, France

Beneath a KFC parking lot in France is a 10,000 liter tank that holds rainwater collected from the roof. Although not seen by many people, this system provides water to restroom sanitary fixtures. This test, its second for rainwater harvesting in France, has been able to reduce reliance on the sanitary use of potable water by approximately 80 percent during 2014.

KFC Germany

World Class Waste Recovery

Location: Germany

KFC Germany, with the assistance of partners, has achieved a remarkable result in its effort to reduce waste on the environment. Approximately 99 percent of all waste that they collect in the restaurant is recycled or recovered according to the results of their latest study. They do this by separating waste into five different streams: paper, food scraps, plastics & metals, residual waste and waste for recovery. This extremely effective system has allowed KFC Germany to save an estimated 7.2 metric tons of raw materials as well as avoiding the generation of 23.8 megawatt hours of energy with an equivalent release of four metric tons of CO2 into the atmosphere.

Bright Green Commitment

Location: Braunschweig, Germany

In 2014, an impressive KFC received LEED Silver certification in the city that first rose to prominence in the Middle Ages; Braunschweig, Germany. This is demonstrated by the development of a right-sized new building prototype, which was released in 2015, which follows the Blueline roadmap Yum! Brands developed for LEED certifiable buildings. These include energy management systems, waterless urinals, state of the art heating and air-conditioning systems, heat recovery and LED lighting to name just a few. These approaches are now standard throughout all KFC Germany restaurants.

The know-how built in this project allows KFC Germany to commit to the goal of having all LEED certifiable buildings though the implementation of Yum! Brands’ Blueline standards. They recognize that there is more work to be done along their sustainability journey and are committed to testing new technologies and approaches.

KFC Central & Eastern Europe

Reducing Water Consumption

Location: Czech Republic

Our restaurants are finding that water conservation does not have to be challenging and makes financial sense. KFC restaurants in the Czech Republic, Cyprus and Romania are using water saving technologies such as low flow faucets and low flow fixtures. Water consumption is estimated to have been reduced by 12 percent by applying these approaches. This is an example of how we are applying lessons learned from Yum! Brands’ Blueline green building roadmap to reduce our environmental footprint by making better use of our resources.

Targets Construction Waste

Location: Central & Eastern Europe

We have been encouraging KFC franchisees across Central and Eastern Europe to focus on reducing construction waste to keep unwanted materials out of landfills. This is an example of how we are applying lessons learned from Yum! Brands’ Blueline green building roadmap.

As part of this effort, we have been mindful of our restaurant design and have been able to reduce waste by reducing the need to cut cladding panels and other products by using smarter dimensioning. In 2014, this saved an estimated 35,521 sq. ft. of material (3,300m2) waste in new and remodeled buildings.

Lithuania Uses Smart Lighting Control

Although high efficiency lighting LED fixtures are being used by many franchisees throughout Central and Eastern Europe, KFC in Lithuania is going further by improving how lighting is controlled. Occupancy sensors detect if people are present in areas of the restaurant and if the room is empty, lighting is reduced or turned off. Each store is saving a total of approximately 740 hours of lighting each year.

KFC South Africa

Piloting Environmental Supply Chain Audits

KFC South Africa successfully completed its first environmental audit in 2015 with its largest poultry supplier in the country. The audit was completed at the supplier’s feed mill and processing plant. KFC South Africa plans to conduct more environmental audit pilots with suppliers in its system

Innovative Technologies Drive Sustainability Efforts

KFC South Africa is moving towards using the newest and more efficient hot holding cabinets which are used to keep great tasting food ready for customers. They are designed with advanced humidity and temperature control technology to maintain the ideal holding conditions. The design also allows for better utilization of the cabinets so that efficiency can be improved and energy saved. These new cabinets are the gold standard for hot holding and will be used in new restaurants.

Getting Into Hot Water

An innovative technology is being used in KFC South Africa to provide hot water. Heat pump systems, which take warmth out of the air and puts it into water, is capable of generating all of a restaurant’s hot water needs while reducing energy consumption up to 60 percent compared to the traditional system. As an added benefit, cool air is generated as a byproduct of this process and improves comfort. KFC South Africa is currently using heat pumps in 50 percent of company-owned restaurants with plans to add to the remaining balance of the restaurants in the next two years.

Integrating Green Building Best Practices

In South Africa, KFC is on a journey to be environmentally responsible by integrating sustainable practices into the way they do business. “We are currently investigating ways to further improve sustainable practices in the construction and operation of our buildings. We take pride in doing our part for the future of South Africa,” stated Tatiana Lambert, Associate Director of Development.

KFC’s newest restaurants comprehensively incorporate, inside and out, efficient LED lighting. It has also refurbished more than 450 existing restaurants with the same technology, with more being converted every year. In keeping with its objective to reduce total energy consumption, KFC South Africa now uses heat pumps to generate hot water in new buildings. KFC South Africa has reduced the size of its restaurants by approximately 25 percent which reduces raw materials used during construction, operates more efficiently and contributes to reducing its carbon footprint.

All of these measures are contributing to building restaurants that meet the Yum! Brands’ Blueline standard. KFC South Africa is committed to building its first holistically green restaurant based on LEED/Blueline green building standards in 2016 and building Blueline compliant company-owned restaurants.

This is just the start of the journey. KFC South Africa has implemented smart utility metering in all company-owned restaurants and has been joined by several franchisee partners, through a third party service provider, to monitor energy consumption. The gathered data will contribute to developing the green building solutions of the future.

Cooking Up Savings

Equipment to cook chicken is a core component of KFC South Africa’s kitchens, so they are always looking for more efficient and better performing options. New fryers are now being used in all new corporate locations. Not only do these fryers reduce waste oil by 30 percent, they also save energy through improved unit efficiency and increased capacity.

Leading the Pack

While many South Africans are proud to claim that Johannesburg is the largest, man-made urban forest, there is even more reason for them to be proud of South Africa’s leading position in offering sustainable packaging. Its paper packaging is made either from recycled paper or from 100 percent FSC (Forestry Stewardship Council) certified virgin paper from sustainable forestry operations. KFC South Africa has been driving to achieve maximum recycled content in our paper packaging.

KFC China

Optimized Lighting

Going green is not a destination, it is a journey – that’s our philosophy at Yum! Brands. The journey to optimized lighting in China is a great example. In a series of steps, they worked to refine both the amount of lighting and applied technology to provide substantial energy savings and improve the look of KFC dining rooms. By using this technology, they have achieved a 50 percent reduction in lighting energy use. In 2015, KFC China rolled out this new lighting design in over 900 KFC restaurants.

KFC Scores Gold with LEED

KFC China celebrated the opening of its third Leadership in Energy and Environmental Design (LEED) Gold certified restaurant in Beijing in late 2013. The Xuan Wu Men restaurant features water and energy conservation technologies such as efficient lighting with sunlight harvesting controls and high performing air-conditioning design; setting a high standard for building performance. Electricity and water consumption are tracked by a real-time monitoring system located in the restaurant which enables KFC to continuously optimize energy savings and make future improvements. Since its opening we have measured an annual 20 percent overall energy savings and calculated 50 percent water savings.

Building on the success of these prior certifications, KFC China opened three additional LEED Gold certified restaurants in cities in climatically diverse regions of the country: Chongqing, Shenzhen and Taiyuan. Dedicated teams in each city worked to diligently build their knowledge and plant the seeds of industry changing green building practices. Completion of these foundational buildings places KFC as a market leader in developing stores that are better for the environment and sets the stage for achieving our goal of new buildings being 100 percent LEED certifiable buildings using the Blueline roadmap established by Yum! Brands.

KFC Asia

Enriching the Life of Thais with Sustainable Buildings

Location: Thailand

With a global partnership bringing international expertise together with local know-how, KFC Thailand has step-changed building practices in the country during the last three years. KFC is the first quick service restaurant operator in Thailand to commit to developing green restaurants. The main focus is on design and construction using energy saving and low emission materials to reduce its environmental footprint.

As part of this effort, the design of the air-conditioning and ventilation system has been improved for the benefit of customer comfort and reduced energy consumption. Results from green development is showing up to a 40 percent reduction in energy, 60 percent in water and 75 percent in construction waste. They currently have 11 restaurants certified under LEED (Eight Gold and three Certified).

As the leading quick service restaurant brand in Thailand, KFC is committed to innovating and reducing the environmental footprint of our new and existing restaurants. Thailand’s target is to design and build every new store green and according to the Yum! Brands’ Blueline standard. Blueline provides a global, restaurant specific path to LEED certification that provides local flexibility. It is a perfect example of the sustainability mantra think global, act locally.

First Green Restaurant

Location: Philippines

KFC Philippines made local history when it opened its first building built to LEED standards at Fort Bonifacio Global City, Taguig City.

High efficiency air-conditioning units were used as well as low-E (low-emissivity) glass capable of minimizing the amount of ultraviolet and infrared light while letting visible light into the restaurant. LED lights were installed for efficiency as well motion sensors to keep lights off in unoccupied areas of the back-of-house. With the application of these approaches the restaurant is expected to see energy savings of up to 25 percent. In terms of water savings, the use of high efficiency flush fixture reduces the amount of water usage in flush fixtures by 32 percent.

The commitment to promoting environmental sustainability will continue on future projects as the same design specifications will be applied to all succeeding free-standing drive-thru restaurants.

KFC Scoots Responsibly

Location: Malaysia

Customers in Malaysia can call for home delivery with the satisfaction of knowing that their delicious KFC meals are delivered hot and fresh on electric scooters that are better for the environment. The scooters are plug-in vehicles that can be recharged at any outlet and emit zero carbon dioxide, smoke and noise on the streets. In addition to lowering the company’s carbon footprint, they also lower costs and decrease delivery time. KFC Malaysia currently has over 100 electric scooters in its fleet and is leading the pack among quick-service restaurants by introducing electric scooters for deliveries.

KFC Franchisee Opens First Green Restaurant in Country

Location: Nilai, Malaysia

In the Malaysian university town of Nilai, located just outside of Kuala Lumpur, history was made with the opening of the first green built restaurant in the country.

“With the rapid development of our country and being the largest quick service restaurant brand in Malaysia, it is important for us to lead the industry towards a direction that is more environmentally friendly,” said Felix Michael, Chief Development Officer, QSR Brands (M) Holdings Sdn Bhd (Operator of KFC and Pizza Hut Malaysia). “These are just the early days in our journey and we will strive to find new and better solutions for a greener environment.”

The franchisee designed this building to reduce energy consumption by 30 percent and to save water. It is designed to use solar power to generate 100 percent of the hot water required for the kitchen to save energy. Smart lighting design with the use of natural sunlight, LED lights and integrated control systems is projected to use 55 percent less energy to keep the building lit. Other green aspects include the capture and reuse of rainwater for irrigation as well as providing used cooking oil for conversion to biodiesel.

The Nilai restaurant is highly decorated as it has received three green building certifications. In addition to globally recognized LEED Gold, the building received the Green Mark Platinum award, the highest form of recognition, by the Building & Construction Authority of Singapore as well as the Gold level from the Malaysian Green Building KFC.

KFC India

KFC Strikes Gold

Location: Chennai, India

In 2013, a KFC restaurant in Chennai, India achieved LEED Gold certification. The Besant Nagar store earned a score of 76 LEED points, surpassing the 60 LEED points required to achieve a gold rating and achieving the highest score for a Yum! Brands restaurant.

Within one year of operations, the restaurant saved 42 percent of water by using fixtures designed for lower water use and cutting 30 percent in energy costs through technologies such as high efficiency air conditioning, ventilation, low-power LED lighting and more efficient kitchen equipment. The restaurant’s coastal location is particularly helpful in conserving energy. Sensors located adjacent the building’s generous windows help control artificial lighting allowing the restaurant to rely on sunlight during the day. In addition, a solar collector on the roof assists in pre-heating water, reducing the need for fossil fuels.

The team developed and installed signage that highlights the green aspects of the building. This allows customers to learn about how KFC India is working to improve the environment while enjoying their favorite KFC foods.

Efficient Faucets

Location: Chennai, India

Customers and employees at the LEED restaurant in Chennai, India are now washing their hands in a more earth-friendly way. This facility installed highly efficient water saving generators in 2012. These small inserts for faucets control the flow rate of water and yield significant water savings. In fact, KFC India anticipates a saving over 18,000 gallons of water per year.

KFC Australia

KFC Turns 60,000 Old Uniforms Into New Carpet

As KFC Australia, uniforms get a new look, the ones they’re replacing get a new life. Approximately 60,000 old uniforms were transformed into 25,000 square meters (269,000 square feet) of commercial grade carpet underlayment in 2014.

“It’s incredibly important that we look for ways to repurpose unneeded products from our stores and reduce waste and energy consumption across our entire restaurant network,” said KFC Australia Chief Supply Chain Officer Michael Clark, noting the project presented significant operational and logistical challenges that “forced KFC to really think outside the box.”

To collect uniforms from more than 600 stores across the country, KFC Australia partnered with suppliers to pick up the uniforms during routine deliveries, then send approximately 7,000 kilograms (15,000 pounds) of materials from their distribution centers to Pacific NonWovens, a fiber technology company that handled the repurposing.

Power of the People

Location: Australia

Restaurant general managers in KFC Australia are being educated about the importance of energy conservation and have been provided with an online portal to view their restaurant’s energy usage trend data. Access to this near-live information empowers them to take ownership of energy consumption and to make adjustments to reduce usage. Using this tool they can evaluate if their morning “power-up” schedule, which encourages them to switch on equipment only when needed, is being used effectively. This has been implemented in company-owned restaurants and across many franchised stores.

Making Every Drop Count

Location: Australia

Water conservation is a concern in many parts of Australia and at KFC they are continuing to strive for greater efficiency in new stores through a range of water-saving measures including the installation of water efficient landscaping, high efficiency water faucets and restroom fixtures. In addition, above ground water tanks are now included as part of the new sustainable building standards.

Australia: Sustainable Packaging Evolution

Location: Australia

KFC Australia is committed to making sustainable packaging a priority. As a signatory to the Australian Packaging Covenant (APC), they constantly evaluate packaging design, embedding the Sustainable Packaging Guidelines into their processes and new product development. They have made significant inroads with their APC annual action plans.

Illuminating Development

Location: Australia

Across Australia KFC associates at company-owned restaurants are turning on the lights with confidence and with the knowledge that they are efficiently illuminating their restaurants. Dining room general lighting has been retrofitted with efficient LED technology. This retrofit is estimated to reduce energy consumption of lighting up to 70 percent. Parking lot lights have also been improved as metal halide technology has been replaced with lower wattage induction lights. They are not only energy efficient but last an estimated five times longer. We have now retrofitted all company-owned locations in Australia.

Smarter Is Better

Location: Australia

Exhausting hot air from above cooking equipment is an important requirement for all restaurants. This is also a major use of energy. To reduce energy consumption, yet maintain needed exhaust, we added controls whereby the exhaust fan knows when equipment is turned on and cooking. As a result, the controls can reduce the exhaust rate when the cooking equipment is not being used to save energy. This system has been implemented in all KFC company-owned restaurants in Australia and is being embraced by franchisee owned restaurants as well.

Recycling In Our Kitchens

Location: Australia

Of course, recycling in our dining rooms is important but we don’t forget our kitchens. Our KFC Australia restaurants recycle used canola cooking oil. To do this, they work with an accredited third party supplier who collects the oil in the store and transports it to recycling plants to make products such as biodiesel and animal feed. Currently this is occurring in 98 percent of company-owned restaurants and will continue to increase this as the service becomes available.

For the past seven years, KFC Australia has recycled enough used cooking oil to avoid the release of CO2 equivalent to approximately 1,800 homes for one year.

KFC Australia also proudly recycles corrugated cardboard at 98 percent of company-owned stores as well as in the majority of franchise stores. In 2015, they diverted 2,360 metric tons of waste through their cardboard recycling program.

Supporting Foodbank Australia

Location: Australia

KFC Australia participates in Foodbank’s Food Rescue Program, allowing donations of useable products to people in need. Through its efforts, 85 percent of its suppliers have also signed up to be national signatories with Foodbank. In 2015, KFC Australia proudly donated more than 29,000 meals. To date, it’s donated more than 103,000 kilograms of food, equating to over 145,000 meals.

“KFC has been a valuable partnership for Foodbank, providing a range of products from meats to sauces and seasoning, all of which are critical in helping Foodbank deliver over 166,000 meals to Australians in need every day. These meals are distributed to over 2,400 welfare agencies across the country and help support the 2 million Australians who seek food support each year. KFC’s ongoing commitment to Foodbank is a clear demonstration that they have joined the fight to end hunger in Australia” Jason Hinks, Chief Executive Officer Foodbank Australia

KFC Marches Forward with Sustainable Buildings

Location: New South Wales, Australia


KFC Australia made history in 2013 with the grand opening of the country’s first LEED certified quick service restaurant located in East Maitland, New South Wales. The store is expected to reduce overall energy consumption by at least 16 percent thanks to technologies and approaches such as the installation of LED lighting, innovative daylight and motion sensors in strategic areas, as well as industry-leading kitchen ventilation technology.

In 2015, KFC Australia opened its second LEED certified store in Lidcombe, New South Wales which allowed it to refine its approaches to the Blueline standard that balances energy conservation, environmental footprint and economics. Enhancements include a more compact building size, LED lighting, more efficient cooking equipment and improved extract hoods. Energy conservation programs resulting from its green building research has reduced energy consumption across its portfolio by 6 percent.

A range of water-saving measures have also been implemented, such as the installation of water efficient landscaping, tankless water heaters and high efficiency water fixtures and fittings in bathrooms, which are expected to reduce water use by up to 35 percent.

The success of KFC Australia’s LEED certified stores have assisted in the development of the global sustainable development standards which have been streamlined to gain the greatest energy efficiency for our stores.

Do the Right Thing, Use the Right Bin

Location: Australia

KFC Australia is a pioneer in recycling as it is the first quick service restaurant system to participate in the nationwide recycling initiative, “Do the Right Thing, Use the Right Bin,” a public-private partnership funded by the Australian Packaging Covenant.

To date, new recycling systems for public use have been installed at over 190 KFC restaurants across Australia, providing recycling opportunities to customers. They have had success to date with a total diversion of 102 metric tons of commingled waste from landfill in 2015. They continue to expand customer recycling program in all new stores and refurbished stores.