The food industry remains relatively untouched by international pressure to reduce carbon emissions, but desperately requires a monumental shift from top to bottom to start making a difference.
In the first of a major new series following on from the ground breaking Behind the Label, Peter Salisbury takes a look at one of the biggest brands in the world – McDonald’s – and asks: has the burger giant done enough to clean-up its act?
In February a report by George W Bush’s Council of Economic Advisers (CEA) suggested that fast food workers might in the future be classified as manufacturing workers. A CEA report asked: ‘When a fast-food restaurant sells a hamburger, for example, is it providing a “service”, or is it combining inputs to “manufacture’ a product?’
