| Accounting Metrics | Code | Section |
|---|---|---|
| Energy Management | Energy Management Code
|
Energy Management Section
|
|
(1) Total energy consumed, (2) percentage grid electricity, (3) percentage renewable |
(1) Total energy consumed, (2) percentage grid electricity, (3) percentage renewable Code FB-RN-130a.1 |
(1) Total energy consumed, (2) percentage grid electricity, (3) percentage renewable Section 2.2.2.1 |
| Water Management | Water Management Code
|
Water Management Section
|
| (1) Total water withdrawn, (2) total water consumed, percentage of each in regions with High or Extremely High Baseline Water Stress | (1) Total water withdrawn, (2) total water consumed, percentage of each in regions with High or Extremely High Baseline Water Stress Code FB-RN-140a.1 |
(1) Total water withdrawn, (2) total water consumed, percentage of each in regions with High or Extremely High Baseline Water Stress Section 2.2.2.3 |
| Food & Packaging Waste Management | Food & Packaging Waste Management Code
|
Food & Packaging Waste Management Section
|
| (1) Total amount of waste, (2) percentage food waste, and (3) percentage diverted | (1) Total amount of waste, (2) percentage food waste, and (3) percentage diverted Code FB-RN-150a.1 |
(1) Total amount of waste, (2) percentage food waste, and (3) percentage diverted Section 2.2.2.5 |
| (1) Total weight of packaging, (2) percentage made from recycled and/or renewable materials, and (3) percentage that is recyclable, reusable, and/or compostable | (1) Total weight of packaging, (2) percentage made from recycled and/or renewable materials, and (3) percentage that is recyclable, reusable, and/or compostable Code FB-RN-150a.2 |
(1) Total weight of packaging, (2) percentage made from recycled and/or renewable materials, and (3) percentage that is recyclable, reusable, and/or compostable Section 2.2.2.5 |
| Food Safety | Food Safety Code
|
Food Safety Section
|
| (1) Percentage of restaurants inspected by a food safety oversight body, (2) percentage receiving critical violations | (1) Percentage of restaurants inspected by a food safety oversight body, (2) percentage receiving critical violations Code FB-RN-250a.1 |
(1) Percentage of restaurants inspected by a food safety oversight body, (2) percentage receiving critical violations Section 2.2.3.4 |
| (1) Number of recalls issued and (2) total amount of food product recalled | (1) Number of recalls issued and (2) total amount of food product recalled Code FB-RN-250a.2 |
(1) Number of recalls issued and (2) total amount of food product recalled Section 2.2.3.4 |
| Number of confirmed foodborne illness outbreaks, percentage resulting in U.S. Centers for Disease Control and Prevention (CDC) investigation | Number of confirmed foodborne illness outbreaks, percentage resulting in U.S. Centers for Disease Control and Prevention (CDC) investigation Code FB-RN-250a.3 |
Number of confirmed foodborne illness outbreaks, percentage resulting in U.S. Centers for Disease Control and Prevention (CDC) investigation Section 2.2.3.4 |
| Nutritional Content | Nutritional Content Code
|
Nutritional Content Section
|
| (1) Percentage of meal options consistent with national dietary guidelines and (2) revenue from these options | (1) Percentage of meal options consistent with national dietary guidelines and (2) revenue from these options Code FB-RN-260a.1 |
(1) Percentage of meal options consistent with national dietary guidelines and (2) revenue from these options Section 2.2.2.1 |
| (1) Percentage of children’s meal options consistent with national dietary guidelines for children and (2) revenue from these options | (1) Percentage of children’s meal options consistent with national dietary guidelines for children and (2) revenue from these options Code FB-RN-260a.2 |
(1) Percentage of children’s meal options consistent with national dietary guidelines for children and (2) revenue from these options Section 2.2.2.1; 2.2.3.4 |
| Number of advertising impressions made on children, percentage promoting products that meet national dietary guidelines for children | Number of advertising impressions made on children, percentage promoting products that meet national dietary guidelines for children Code FB-RN-260a.3 |
Number of advertising impressions made on children, percentage promoting products that meet national dietary guidelines for children Section 2.2.2.1; 2.2.3.4 |
| Labor Practices | Labor Practices Code
|
Labor Practices Section
|
| (1) Voluntary and (2) involuntary turnover rate for restaurant employees | (1) Voluntary and (2) involuntary turnover rate for restaurant employees Code FB-RN-310a.1 |
(1) Voluntary and (2) involuntary turnover rate for restaurant employees Section 2.2.3.1 |
| (1) Average hourly wage, by region and (2) percentage of restaurant employees earning minimum wage, by region | (1) Average hourly wage, by region and (2) percentage of restaurant employees earning minimum wage, by region Code FB-RN-310a.2 |
(1) Average hourly wage, by region and (2) percentage of restaurant employees earning minimum wage, by region Section 2.2.3.1 |
| Total amount of monetary losses as a result of legal proceedings associated with (1) labor law violations and (2) employment discrimination | Total amount of monetary losses as a result of legal proceedings associated with (1) labor law violations and (2) employment discrimination Code FB-RN-310a.3 |
Total amount of monetary losses as a result of legal proceedings associated with (1) labor law violations and (2) employment discrimination Section 2.2.3.1 |
| Supply Chain Management & Food Sourcing | Supply Chain Management & Food Sourcing Code
|
Supply Chain Management & Food Sourcing Section
|
| Percentage of food purchased that (1) meets environmental and social sourcing standards and (2) is certified to third-party environmental and/or social standards | Percentage of food purchased that (1) meets environmental and social sourcing standards and (2) is certified to third-party environmental and/or social standards Code FB-RN-430a.1 |
Percentage of food purchased that (1) meets environmental and social sourcing standards and (2) is certified to third-party environmental and/or social standards Section 2.2.2.1; 2.2.2.5 |
| Percentage of (1) eggs that originated from a cage-free environment and (2) pork that was produced without the use of gestation crates | Percentage of (1) eggs that originated from a cage-free environment and (2) pork that was produced without the use of gestation crates Code FB-RN-430a.2 |
Percentage of (1) eggs that originated from a cage-free environment and (2) pork that was produced without the use of gestation crates Section 2.2.4.1 |
| Discussion of strategy to manage environmental and social risks within the supply chain, including animal welfare | Discussion of strategy to manage environmental and social risks within the supply chain, including animal welfare Code FB-RN-430a.3 |
Discussion of strategy to manage environmental and social risks within the supply chain, including animal welfare Section 2.2.2.1 |
| Activity Metric | Activity Metric Code
|
Activity Metric Section
|
| Number of (1) Company-owned and (2) franchise restaurants | Number of (1) Company-owned and (2) franchise restaurants Code FB-RN-000.A |
Number of (1) Company-owned and (2) franchise restaurants Section - |
| Number of employees at (1) Company-owned and (2) franchise locations | Number of employees at (1) Company-owned and (2) franchise locations Code FB-RN-000.B |
Number of employees at (1) Company-owned and (2) franchise locations Section 2.2.3.1 |
| Topic | Recommended Disclosure | Section |
|---|---|---|
| Governance | Governance Recommended Disclosure a) Describe the Board’s oversight of climate-related risks and opportunities. |
Governance Section 2.2.1.2; 2.2.2.1 |
Topic b) Describe management’s role in assessing and managing climate-relatedrisks and opportunities. |
||
| Strategy | Strategy Recommended Disclosure a) Describe the climate-related risks and opportunities the organization has identified over the short, medium, and long term. |
Strategy Section 2.2.1.3; 2.2.2.1 |
Topic b) Describe the impact of climate-related risks and opportunities on the organization’s businesses, strategy, and financial planning. |
||
Topic c) Describe the resilience of the organization’s strategy, taking into consideration different climate-related scenarios, including a 2°C or lower scenario. |
||
| Risk Management | Risk Management Recommended Disclosure a) Describe the organization’s processes for identifying and assessing climate-related risks. |
Risk Management Section 2.2.1.4; 2.2.2.1 |
Topic b) Describe the organization’s processes for managing climate-related risks. |
||
Topic c) Describe how processes for identifying, assessing, and managing climate-related risks are integrated into the organization’s overall risk management. |
||
| Metrics and Targets | Metrics and Targets Recommended Disclosure a) Disclose the metrics used by the organization to assess climate-relatedrisks and opportunities in line with its strategy and risk management process. |
Metrics and Targets Section 2.2.2.1 |
Topic b) Disclose Scope 1, Scope 2, and, if appropriate, Scope 3 greenhouse gas (GHG) emissions, and the related risks. |
||
Topic c) Describe the targets used by the organization to manage climate-related risks and opportunities and performance against targets. |
