At McDonald’s® Singapore, we are constantly looking at how we can improve our environmental footprint. We developed a multi-pronged approach involving packaging, energy efficiency, waste management and green restaurant design to encourage the use of environmentally sustainable practices in our restaurants.

Packaging

Over the years, we made substantial changes to our food and beverage packaging.

  • Introduced the condiments bar to reduce foil packaging used for individual sauce sachets. In 2014, savings made on sauce packaging translated to savings of 291,200 square metres of foil (equivalent of 40 football fields).
  • Usage of recycled paper in napkins.
  • Recognised at the 3R Packaging 2010 Awards for redesigning the McFlurry spoon to reduce its length and weight. The redesigned spoon led to a decrease in plastic packaging waste by 7 metric tonnes in 2014 (equivalent of 1 double decker bus).
  • Switched from plastic take-out bags to recyclable paper bags in 2011.
  • Switched from plastic and foam cups to recyclable paper cups in 2012 and 2013.

Energy Efficiency

McDonald’s Jurong Central Park became one of McDonald’s first “Green” certified restaurants in Asia and the first restaurant in Singapore to be awarded the Building and Construction Authority’s (BCA) ‘Platinum’ Green Mark Award in the Restaurant category in September 2011. Conceptualised as a Green building, the restaurant has a number of innovative energy and water saving features incorporated into the design.

Waste Management

Our ‘Made For You’ system is a production management system that forecasts the quantity of products that our kitchens need to prepare; this means that we only prepare what is necessary. To further minimise wastage, we adopt a “cook in smaller quantities but cook more often” approach. For instance, buns are toasted or steamed only after an order is received.

We also have a new Create Your Taste burger option that allows customers to customise their own burger. This means that our ingredients are prepared when they are ordered – further reducing the amount of food waste.

Green Restaurants

5 McDonald’s restaurants in Singapore have been awarded with BCA’s Green Mark Awards:

  • McDonald’s Jurong Central Park became one of McDonald’s first “Green” certified restaurants in Asia and the first restaurant in Singapore to be awarded BCA ‘Platinum’ Green Mark Award in the Restaurant category in September 2011.
  • McDonald’s Yishun SAFRA was also awarded the BCA ‘Platinum’ Green Mark Award in the Restaurant category in February 2014.
  • McDonald’s JEM was awarded the BCA ‘Gold Plus’ Green Mark Award.
  • McDonald’s Springleaf Tower and Bishan Park restaurants were awarded the BCA ‘Gold’ Green Mark Award.