1. “That’s So S-O G Double O D Goooood”
KFC
“That’s So S-O G Double O D Goooood”

2. Introduction
KFC Corporation, based in Louisville, Kentucky, is the world’s most popular chicken restaurant chain, specializing in Original Recipe ®, Extra CrispyTM, and Colonel’s Crispy Strips® chicken with home style sides and five new freshly made sandwiches. Every day, nearly eight million customers are served around the world. KFC’s menu everywhere includes Original Recipe® chicken—made with the same great taste Colonel Harland Sanders created more than a half-century ago. Customers around the globe also enjoy more than 300 other products—from a Chunky Chicken Pot Pie in the United States to a salmon sandwich in Japan.

3. Company Overview
Colonel Harland sanders, born September 9, 1890, actively began franchising his chicken business at the age of 65. Now, the Kentucky fried chicken business he started has grown to be one of the largest retail food service systems in the world. And colonel sanders, a quick service restaurant pioneer, have become a symbol of entrepreneurial spirit. More than two billion of the colonel’s “finger lickin’ good” chicken dinners are served annually. The colonel’s cooking is available in more then 82 countries around the world.

4. Discontinued use of palm tree oil
First Environmental Initiative
Discontinued use of palm tree oil
KFC uses palm tree oil as a cooking oil
Forests in Indonesia and Malaysia have been cut down to make way for plantations and the oil is high in artery-clogging saturated fat.
From this month KFC will use high oleic rapeseed oil at its 800 outlets in UK and Ireland, at an estimated cost of £1m a year.
KFC will still use palm oil in fries, buns, tortillas and hash browns, but said it had begun talks with suppliers aimed at getting them to switch to alternatives or source only sustainably-certified palm oil.

5. First Environmental Initiative
Statement from KFC
Mark Bristow, head of KFC food assurance said: “Switching to high oleic rapeseed oil means not only can we offer our customers the benefit of reduced saturated fats, but the assurance we’re doing everything we can to lessen our impact on the environment.”
KFC added: “The global expansion of the palm oil industry has been a contributor to the destruction of tropical rainforests and peat lands to make way for palm oil plantations, which has inadvertently caused large amounts of greenhouse gases being pushed into the atmosphere.”

6. Oil Palm Tree Oil vs. Other Sources
First Environmental Initiative
Oil Palm Tree Oil vs. Other Sources
Published research indicates that more than half of oil palm expansion has occurred at the expense of natural forests in Indonesia and Malaysia.

7. Benefits from discontinued use
First Environmental Initiative
Benefits from discontinued use
Cuts levels of saturated fat in chicken products by 25%
Mitigating climate change
Reducing the likelihood of heart disease for KFC customers
Using canola-sunflower oil will reduce sodium content by 10%

8. NEW REUSABLE SIDE CONTAINER
Second Environmental Initiative
NEW REUSABLE SIDE CONTAINER
Honored with 2010 Greener Package Award
Research also showed that 60 percent of consumers keep a reusable container for at least six weeks.
By the end of this year, KFC U.S. will reduce foam packaging use by 62 percent and reduce total plastic use by 17 percent,

9. Third Environmental Initiative
KFC Green Restaurant
First location in Indianapolis, IN – Opened in April
The building is designed to use 25 percent less energy and water than a conventional KFC restaurant.
Features:
energy-efficient cooking equipment
low-power, long-life LED lighting
locally sourced building materials
parking preference for hybrid vehicles

10. Design Elements of Green Restaurants
Third Environmental Initiative
Design Elements of Green Restaurants
Energy Efficiency:
Cooking with energy efficient kitchen equipment
Specifying high efficiency heating, cooling and ventilation
Reusing energy to heat hot water
Lighting with low-power, long life LED lighting
Harvesting sunlight to reduce manmade lighting
Automating energy management and monitoring
Community Building:
Building with local building materials such as concrete, steel and masonry
Roofing and paving are light colored to help reduce urban heat island effect
Parking preference for customers using hybrid vehicles
Reducing use of foam through reusable food containers

11. Design Elements of Green Restaurants (continued)
Third Environmental Initiative
Design Elements of Green Restaurants (continued)
Water Conservation:
Installing fixtures designed for lower water use
Planting indigenous flowers and shrubs to reduce water needs
Using water conserving drip irrigation system
Sensible Materials: Reducing building size to save materials and energy
Incorporating building materials with recycled content, including floor tiles, wall coverings and cotton fiber insulation
Sensible Materials:
Building with sustainably harvested wood (FSC Certified)
Selecting earth-friendlier adhesives and paints
Recycling waste including cooking oil and plastics

12. Sources www.eco-business.com www.mongabay.com www.coolearth.org
Kfc.com