BURGER King is to go green and cut carbon emissions — by encouraging customers to eat fewer beef burgers.
Bosses yesterday said they plan to offer high-quality meat alternatives.
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It aims to cut carbon emissions at its restaurants, depots, offices and on delivery vehicles by 100 per cent by 2030.
Burger King is also set to reduce food waste, use more efficient fridges, move to electric vehicles and get all its power from renewable sources like solar and wind.
Making a burger emits an estimated 3.1kg of carbon dioxide.
The methane from cows is 20 times more harmful than carbon dioxide.
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It has been calculated that producing a burger leads to the emission of 3.1kg of carbon dioxide.
Two US firms – Beyond and Impossible – are the market leaders in fake meat.
Burger King’s UK boss Alasdair Murdoch said: “Our commitments to reduce carbon emissions are rooted in science, and have the capability to affect real change.”
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