We strictly comply with the national laws and regulations on the use of packaging and set a series of commitments and goals. Guided by our 4R Principles, we have released the Yum China Packaging Strategy to accomplish the commitments and goals by developing sustainable packaging solutions, such as packaging reduction, innovative approaches for reusable packaging, and material replacement.
To reduce food loss and waste, we explore innovative ways and partnerships to build green business and consumption models in the restaurant industry. We adopted innovative technologies and scientific management methods to reduce food loss and waste across our entire value chain, from purchasing, transportation, and processing, to dispose. We are working towards our 2030 goal of '10% reduction of food waste per restaurant by 2030 as compared to the 2020 baseline'.
In 2020, KFC launched the Food Bank Program, which distributes surplus food from our stores to nearby residents in need for free. The program not only helps reduce food waste but also plays an active role in GHG emissions reduction. Each pack of food distributes by KFC is estimated to result in an average of 596g of GHG emissions reduction.
As of the end of 2024, KFC Food Bank program has expanded to more than 150 cities, covering arround 1,000 stores.