NEW_McDonalds_ENA_27

SPONSORED

Bun in A

From Big Mac burgers to fries and flat whites, whatever you choose from the McDonald’s menu, it’s all about quality from the ground up

Now here’s a story that’ll make you smile. From burgers made from 100 per cent British and Irish beef to its longstanding commitment to using free-range eggs across the entire menu, McDonald’s is focused on serving great food made with quality ingredients. McDonald’s most essential ingredients are the 23,000 British and Irish farmers it works with, who help to produce some of your menu favourites. Yes, it’s all about the quality of what you’re eating or drinking, but the environment and animal welfare are a priority, too. So, when you walk under those Golden Arches, you can be sure that what’s on offer has been brought to you in partnership with farmers who are working to minimise impact on the planet. Let’s take a closer look at how... McDonald’s has been using free-range eggs across its menu for over 20 years.

Breakfast is the most important meal of the day, and at McDonald’s there are plenty of options to choose from, but for many, there’s no better way to start the day than with a Sausage & Egg McMuffin.

Muffin compares to you

Did you know

There’s nothing quite like that first bite into a juicy Big Mac. But why does that beef taste so good? All McDonald’s beef burgers are made from whole cuts of 100 per cent British and Irish beef, with just a pinch of salt and pepper added after cooking. McDonald’s only uses forequarter and flank cuts in its burgers, and the beef is accredited by nationally recognised farm assurance schemes, such as Red Tractor in the UK and Bord Bia in the Republic of Ireland – which means the meat is responsibly sourced.

BUN IN A MILLION

Did you know

McDonald’s has a growing Sustainable Beef Network, giving British and Irish beef farmers a forum to share knowledge. McDonald’s meets with the farmers throughout the year to discuss key issues like promoting responsible use of antibiotics in meat, reducing carbon footprint and business planning. So whenever beef farmers come up with new innovations – like maximising the use of grassland and reducing gas emissions – they can pass on the knowledge and everyone benefits. In fact, the company is working with two research farms to support farmers in McDonald’s mission to deliver net zero emissions by 2040.

DID YOU KNOW?

When you hit that afternoon slump, a reviving visit to McDonald’s for a McCafé coffee is in order. Hot drinks – from lattes, cappuccinos and hot chocolate to a good old British cup of tea – use only organic semi-skimmed milk from UK farms. That goes for the milk that comes with kids’ Happy Meal too! And because millions of McCafé cups recycled through our restaurants every year are turned into greetings cards, carrier bags and more, you’ll know the one you’ve just slurped your latte out of might have a new lease of life by next Christmas!

Thanks a latte

Did you know

In 2022, McDonald’s worked with its dairy supplier Arla to support 65 organic dairy farmers to meet organic standards. These include: soil health (active soil management and measurement plans), biodiversity (all organic dairy farmers now have their own plan for improving biodiversity), and climate (all farms measure and manage their carbon emissions). This work, in association with dairy co-operative Arla and the McDonald’s Organic Dairy Farmer Network, won a Judges’ Special Award at the dairy industry’s Cream Awards. You might say McDonald’s is the cream of the crop.

DID YOU KNOW?

Find out more at mcdonalds.com

million

Improving tree cover was part of the implementation of a major piece of research that farms have worked on with McDonald’s and the sustainability group Food Animal Initiative (FAI).

Meet David and Helen Brass. They’re co-owners of The Lakes Free Range Egg Company in Penrith, Cumbria. The company has produced eggs for McDonald’s for over 20 years.

DID YOU KNOW?

For more than 20 years, McDonald’s has only used free-range eggs when available. And they’re supplied by farms that have planted native trees across 20 per cent of their chicken ranges. The tree cover makes hens feel safe from predators, so they range further and are more active. This protection improves their wellbeing and the quality of their eggs.

DOING QUALITY THE McDONALD’S WAY

Work on sustainability and welfare never really stops. We love it. And a lot of that is down to our partnership with McDonald’s

The majority of the potatoes used for McDonald’s fries come from more than 110 British growers. Whole spuds are washed, peeled, cut, prepared and frozen before being cooked in rapeseed oil, with a sprinkle of salt added before serving. Very satis-frying!

McDonald’s, along with its potato supplier McCain, has invested £1million in the Sustainable MacFries Fund for research and grants, to help British potato growers make their farms more environmentally friendly. It will enable them to learn more about soil quality and good water management – vital for greener growing processes – and to supply the best British potatoes for your favourite fries in a more sustainable way.

SPUDTACULAR FRIES

DOING QUALITY THE McDONALD’S WAY

Did you know

DID YOU KNOW?

Growers for McDonald’s produce six specific varieties of potato, including Russet Burbank and Shepody, that are destined only for the McDonald’s menu, so you won’t find them in your local supermarket. They’re naturally bigger, making them perfect for the extra-long McDonald’s fries.

McDonald’s has a growing Sustainable Beef Network, giving British and Irish beef farmers a forum to share knowledge. McDonald’s meets with the farmers throughout the year to discuss key issues like reducing carbon footprint and business planning. From maximising the use of grassland to reducing gas emissions, farmers can share best practice which enables them to learn from each other. In fact, the company is working with two research farms to support farmers in the McDonald’s mission to achieve net zero emissions across its entire business and value chain by 2040.

Beefed up

DOING QUALITY THE McDONALD’S WAY

Did you know

DID YOU KNOW?

McDonald’s only uses forequarter and flank cuts in its burgers, and the beef is accredited by nationally recognised farm assurance schemes, such as Red Tractor in the UK and Bord Bia in the Republic of Ireland – which means the meat is responsibly sourced.

Last year, McDonald’s worked with its dairy supplier Arla to support 65 dairy farmers to meet enhanced organic standards across a range of measures, including soil health, biodiversity and climate. McDonald’s has also supported British dairy farmers by investing in the Sustainable Dairy Investment Fund. The grants have enabled farmers to further improve animal health and welfare and reduce the carbon footprint of organic milk production. This work received a Judges’ Special Award at the Industry Cream Awards in 2019. McDonald’s knows that by changing a little with farmers, customers and restaurants, it can change a lot. That’s why all the electricity McDonald’s purchases for its UK and Irish restaurants is already 100 per cent renewable from wind and solar sources. The company also converts cooking oil to biodiesel to help fuel delivery trucks and has reduced its annual plastic use by over 1,000 metric tonnes by switching to paper-based straws and packaging. This is all part of McDonald’s Plan for Change, a clear strategy with goals and actions to help McDonald's lead positive change throughout the company. This includes the aim to achieve net zero emissions across its entire business and value chain by 2040 – with more food being produced in a more sustainable way being a vital piece of the puzzle.

THANKS A LATTE

DOING QUALITY THE McDONALD’S WAY

Did you know

DID YOU KNOW?

Millions of McCafé cups recycled through McDonald’s restaurants every year are turned into greetings cards, carrier bags and more. So, the one you’ve just slurped your latte out of might have a new lease of life by next Christmas…

Meet David Swinbank, who grows potatoes with his brother Watson in Yorkshire. W Swinbank & Sons Ltd is one of more than 110 British growers working with food company McCain to supply McDonald’s.

They’re selected for flavour and how well they make fries

Meet Greg and Rowan Pickstock, who run Brongain family farm in Wales. Together with McDonald’s, the Pickstocks are leading the Net Zero Beef Pathway project, aiming to help guide more than 20,000 farmers as they work to achieve net zero emissions by 2030.

Sustainability drives the future of beef production

McDonald's; the Golden Arches logo, Big Mac, Change a Little, Change a lot; McCafé; Happy Meal; the Red Fry Box design; McMuffin; and any associated logos are trademarks of McDonald's Corporation and its affiliates.

SPUDTACULAR

DOING QUALITY THE McDONALD’S WAY