BROADCASTS.com

Published: June 21, 2019, 7:24 p.m.

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 McDonald\\u2019s Canada recently announced the launch of its Green Concept Restaurantsin Vancouver and British Columbia. These restaurants basically are testing sites for a variety of sustainable packaging and utensil solutions.

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Customers visiting these special stores will see paper straws, and wooden cutlery and stir sticks. Cold drinks, specifically medium-size ones, will be served in cups that are acceptable in recycling streams.

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The Green Concept Restaurant is one in a series of measures McDonald\\u2019s has taken to reduce their restaurants\\u2019 environmental footprint. But how did McDonald\\u2019s get to this point in the first place? To find out, MEAT+POULTRY spoke with Bob Langert, a former McDonald\\u2019s vice president over sustainability initiatives and author of The Battle To Do Good: Inside McDonald\\u2019s Sustainability Journey.

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McDonald\\u2019s battle to do good included external and internal skirmishes because, \\u201c\\u2026getting anything done in a business is hard as anything, and when it comes to sustainability, almost all the issues that I worked on for almost three decades \\u2014 they\\u2019re all new things \\u2014 implementing a new animal welfare program or fund new packaging policies. So, as you know, human nature when we start something new it\\u2019s always a challenge.\\u201d

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