Yum China has become the first restaurant company in the country to receive International Sustainability and Carbon Certification (ISCC) for its used cooking oil.
The ISCC certification follows a successful pilot biodiesel conversion project conducted in Chengdu in October 2018.
The project intended to show that all used cooking oil at company-owned KFC restaurants in Chengdu city can be converted into biodiesel.
In compliance with the ISCC certification process, the company has set-up a comprehensive data recording and tracking system to record information regarding used oil at every stage of the conversion process.
The system has been established with its local partners to track KFC restaurants, waste collection companies, used oil storage sites and biodiesel plants.
In addition, the company has plans to introduce the biodiesel conversion initiative across the country in future.
Yum China has also announced the introduction of reusable serving baskets across more than 6,000 KFC restaurants in China this February. The reusable serving basket was tested in October last year.
According to the company, the basket has replaced more than ten types of disposable paper packaging for fries, chicken products and snacks across its operations in the country.
The initiative is expected to save 2,000t of paper annually at KFC restaurants across China. It is also expected to reduce waste in restaurants by approximately 20%.
Yum China CEO Joey Wat said: “The pilot biodiesel conversion project and the introduction of the reusable serving baskets in our KFC restaurants underlines our commitment to improving sustainability throughout our value chain, while making a greater positive impact on society and the environment.
“We will continue to leverage our strengths and scale to play a greater role in helping build a sustainable future for our planet and we will encourage our people, our partners, the communities we operate in, as well as the millions of customers we serve, to contribute as well.
“Guided by our principles of ‘reduce, reuse, recycle, and replace’, we strive to explore innovative opportunities and leverage new technologies to build sustainable and environmentally friendly restaurants.”