BURGER King is going green and cutting carbon emissions – by encouraging customers to eat less beef burgers.
The boss yesterday said they intend to deliver High quality meat alternatives.
It aims to cut carbon emissions by 100% in restaurants, warehouses, offices and on delivery vehicles by 2030.
Burger King is also set up to reduce food waste, use the refrigerator more efficiently, switch to electric vehicles and use all the energy from renewable sources like solar and wind.
Making a burger is estimated to emit 3.1 kg of carbon dioxide.
Bovine methane is 20 times more harmful than carbon dioxide.
It has been calculated that the production of a burger results in the release of 3.1 kg of carbon dioxide.
Two US companies – Beyond and Impossible – are leading the market for fake meat.
Burger King boss, UK, Alasdair Murdoch, said: “Our commitments to reducing our carbon footprint are rooted in science and have the potential to impact real change.”
