Yum! Brands’ Post

At a dinner hosted by Kerry last week, we had a conversation about how food is a balance of science and craft, which is similar in many ways to how we approach sustainability. My Climate Week included many opportunities to enjoy this craft in arguably the most amazing culinary cities in the world: from the mind blowing vegetable-forward menu at Dirt Candy, to rice rolls in Chinatown from THE rice roll king, to a feast from one of the most popular Indian chefs in NYC. On the science side, we talked plenty about why and how we need to make it more sustainable, how we need to build plans to get to our targets, and how we need to innovate and challenge the status quo. I landed in this space after visiting a farm for the first time EVER only a few years ago, inspired by what food provides for us but also motivated by the need to transform this space to ensure positive impact on the environment, human health, local economy and social equity. I'm grateful to lead climate for Yum! where people, food, and planet are the central pillars of our Good Growth strategy. Here are my key takeaways coming out of last week: • Collaboration: We're in the middle of the world's biggest group project and everyone within our organization and along our value chain needs to participate in order to hit global 2030 and 2050 climate targets. • Food was finally at the table (no pun intended): As someone new to the food industry, I heard many times that food and ag had not been a focus of Climate Week and other climate discussions in the past. Personally, I'm grateful that it was as I was able to meet so many people part of this complex solution to decarbonize this sector. • We need to be pragmatic and not let perfect be the enemy of the good: do pilot programs, learn from them, scale them, repeat. Our targets, accounting frameworks and guidance need to help us unlock funding and partnerships to drive action faster. • Innovation: We need innovation in every part of the puzzle to get us to our climate targets, and we look forward to how we can work together to address our restaurant building emissions and the emissions from our core proteins. A huge shoutout for everyone who helped put on more than 900+ events over the week! Deloitte The Female Quotient HowGood Ceres, Inc. World Economic Forum Bain & Company Sheba Ehteshami James Carlo Cascone Angela Foster-Rice Rohini Sengupta Anu Piduru Alexander Gillett Meryl Richards Christina O'Keefe Chuck Templeton Heidi Hairston Mikel Hancock

Tune in to explore opportunities to enable food system transformation by advancing circularity and prioritizing human sustainability.  

We’re excited to share that our Hardship Assistance program has reached an incredible milestone: awarding over $2 million in aid to more than 1,000 KFC team members during times of need. Whether it’s an unexpected medical emergency, natural disaster, or car accident, we’re here for you when you need it most. ❤️ To every franchisee, restaurant employee, and donor who made this possible — THANK YOU! 🙌 We’re proud to be able to offer a helping hand when it’s needed the most and we couldn’t do it without you. Learn more about this impactful program 👉 kfcfoundation.org/hardship #KFCFoundation #HereForYou #MilestoneMoment #FriesChangeLives 🍟✨ KFC US