Development of 'green building guidelines' provides the restaurants with ways to maximise their positive environmental impacts.

Use of dry urinals in restaurants contributes to water saving

Participation in WWF Green Office programme contributes to reduction in our carbon footprint.

As early as 2003 McDonald's had opened its first CFC-free restaurant.

An 'eco-designed' restaurant demonstrates what is possible in environmental good practice.

Restaurant designed to harness local renewable energy will provide information for future development recommendations.

Cooking oil recycled into truck biodiesel results in environmentally sound logistics, with added cost savings.

Combining trains and trucks for logistics results in reduced CO2 emissions, reduced logistics risks and reduced traffic congestion.

Strategic coordinated logistics efforts result in improved efficiencies.

Employees are encouraged to travel by train and reduce carbon footprint.

Customers can recharge electric cars in McDonald's car park for free.

McDonald's demonstrates its commitment to sustainable sourcing by selling only sustainably-certified coffee in European restaurants.

By working closely with NGOs like Greenpeace, we can demonstrate our commitment to making a difference on environmental issues such as deforestation.

We continuously raise standards in agricultural practices through the McDonald's Agricultural Assurance Program.

By focussing on sourcing from sustainable fisheries we can help protect the fish stocks and contribute towards biodiversity conservation.

Integrated European approach towards sustainable packaging has resulted in clear guidelines and strong results.

Using alternative materials for packaging and serving items has resulted in the reduction of use of material from non-renewable sources.

Resizing BigMac cartons and Hash Brown bags has reduced European material consumption by 435 tons.

The use of recycled content in food packaging helps us reduce environmental effects.

Sophisticated environmental management system enables accurate reporting and communication on environmental issues.

An online presence on the country website shows that environmental issues are high on the agenda.

Interactive online information and training encourages employees to address environmental issues at home and at work.

Environmental competition for children raised awareness of issues and generated good media coverage.

Country-based newspaper on environmental issues creates good relationships with employees and external stakeholders.

Providing teaching material on environment issues forges good community relationships while educating children in this crucial area.

Providing information and guidance to franchisees can reduce energy consumption and costs in restaurant running costs.

Environment training for all employees ensures that environmental policies and practices are adhered to.

ISO 14001 certification demonstrates environmental credentials for all McDonald's restaurants in Poland.

Employees are encouraged to support Global environmental project.

A happy meal programme focussed on endangered animals educates young customers in a fun and engaging way.

Signing up to a National anti-littering campaign positions McDonald's as a 'welcome neighbour' and raises our environmental image.

By participating in a national campaign, McDonald's demonstrates its commitment to anti-littering and improves the company's standing in the local community.

A genuine partnership with local councils resulted in engagement and recognition for McDonald's anti-littering stance.

Varying ventilation depending on client traffic reduces energy consumption.

Setting targets, collective sourcing and a shared goal results in energy and cost savings from renewable sources.

Energy consumption statistics are emailed to restaurants daily, enabling managers to identify problems and opportunities, and reduce overall consumption.

Innovative environmental management software leads to reduced energy consumption.

Investment in new, low-consumption lighting systems results in energy savings.

Plastic advertising banners are turned into fashionable bags, reducing waste and raising awareness of environmental issues.

A specially designed recycling container has enabled restaurants to achieve better recycling quality and quantity.

Bespoke environmental software enables better planning, reduced work, reduced waste and reduced costs.

Effective waste separation unit enables more successful waste disposal with liquid compartment and compacting function.

Organic waste is fermented to produce biogas, which then fuels the country's biogas truck; waste disposal and diesel costs are reduced.

Innovative oil collection cistern reduces used oil collection frequency, reducing environmental risk.

By converting waste to electricity and heat, instead of landfill, carbon emissions are cut and landfill reduced.

Innovative design solution enables customers to separate waste and increase recycling.

Well-trained employees sort packaging and food waste, achieving an average recycling rate of 90% of all restaurant waste.

A specially-designed collection container used in restaurants throughout the country has enabled staff and employees to recycle all used batteries.