Sustainable Agriculture & Beef

cowboy in field on horse with cows

Progress Highlights

10 out of 10 of our top 10 beef sourcing countries sourced beef from sustainability programs aligned with the GRSB Principles and Criteria and met McDonald’s requirements by the end of 2020

10 out of 10 of our top 10 beef sourcing countries supported or sponsored beef producer sustainability groups, tools or programs that supported the wider adoption of best practices or measured sustainability performance by the end of 2020

10 out of 10  of our top 10 beef sourcing countries had recognized one or more beef producers as Flagship Farmers to work with peers and share their industry-leading practices by the end of 2020

10 out of 10 of our top 10 beef sourcing countries had established a pioneering research project to discover or validate new sustainability practices for beef farming related to our Priority Impact Areas by the end of 2020  

99.4% of beef sourced for McDonald’s restaurants supported deforestation-free supply chains by the end of 2020

Please see our performance section and footnotes below for additional detail.

Why It Matters

As the global population grows, we need to feed more people in increasingly sustainable ways. McDonald’s can use our scale to play an important role in that effort.

We believe that more of our food can be produced in a way that not only protects the environment and contributes positively to a thriving global food system but also helps rehabilitate and enhance ecosystems around farms through better soil health, improved water management and increased biodiversity. We’ve made it a global priority to champion sustainability efforts across our supply chain, starting in the areas where we believe we can have the largest impact.

We can’t talk about impact without talking about beef. More sustainable beef production gives McDonald’s one of our greatest opportunities to address climate change and drive positive change in the global food system. As one of the world’s biggest buyers of beef, we are striving to make sure that its production contributes to a more sustainable food system in which people and communities, animals and the planet thrive.

We’ve worked alongside a diverse, global network of suppliers, farmers, ranchers, nongovernmental organizations (NGOs) and scientists for many years. Through these efforts, we’ve collaborated with farmers and ranchers who have shown us it’s possible to produce beef in a way that protects and maintains native landscapes including grasslands, improves biodiversity and sequesters carbon in soils while supporting farmer livelihoods for the long term.

Our Strategy

We approach sustainable agriculture holistically and consider our impact on the planet, the livelihoods of the people who produce our food, the communities in which they live and the well-being of the animals we rely on.

We also want to help create positive impact, especially with beef farmers, in areas such as improving biodiversity, maintaining native grasslands and capturing carbon, as well as rebuilding soils.

We have identified seven priority impact areas for us to address through our goals:

  • Climate change
  • Farmer livelihoods
  • Protecting water resources
  • Conserving forests
  • Reducing food and packaging waste
  • Respecting human rights
  • Promoting the health and welfare of animals

For beef, one primary area of focus is supporting the development of national multi-stakeholder beef sustainability programs. These programs emphasize practices that align with the global definition of beef sustainability outlined by the Global Roundtable for Sustainable Beef (GRSB) Principles and Criteria. In partnership and collaboration with farmers, suppliers, industry groups, academia, civil society and GRSB, we have helped establish multi-stakeholder groups in our top 10 sourcing countries that represent approximately 85% of our global beef volumes, including:

  • The U.S. Roundtable for Sustainable Beef (USRSB)
  • The Canadian Roundtable for Sustainable Beef (CRSB)
  • The European Roundtable for Beef Sustainability (ERBS) involving Germany, France Ireland, Italy Poland and the U.K.
  • The Brazilian Roundtable on Sustainable Livestock (GTPS)
  • The Australia Beef Sustainability Framework
  • The New Zealand Roundtable for Sustainable Beef

We are committed to promoting sustainability programs across our system and taking sustainable farming practices to scale. This includes working with experts globally to advance research that quantifies the impacts and outcomes of sustainability practices to continuously advance the science that will help solve the challenges we face. We also set 2020 Beef Sustainability goals, which saw us further engage key stakeholders across our supply chain and the industry to share best practices, develop sustainability programs and support sustainability groups, tools or programs that support the wider adoption of sustainable farming standards.


We continue to work closely with farmers, ranchers, NGOs, scientists, industry groups and suppliers to collectively mitigate the impacts of beef production and to support the development of industry resources to help measure, benchmark and demonstrate advancements in sustainability.


Visit our Responsible Sourcing page to learn more about our holistic responsible sourcing strategy across priority commodities.

Collaborating With Stakeholders

By collaborating with relevant stakeholders, we can identify and support practices that reduce greenhouse gas (GHG) emissions, optimize positive impacts and support resilient farms and farmer livelihoods. That’s why McDonald’s co-founded the GRSB in 2011 – the multi-stakeholder initiative that brings together key players across the beef value chain to accelerate and continuously improve sustainability throughout the sector.

In 2014, the GRSB members, including McDonald’s, collectively finalized the beef sustainability Principles and Criteria. Recently, GRSB built on those principles to develop global goals that will help guide the beef industry over the next decade to deliver measurable positive sustainability outcomes. McDonald’s supports GRSB’s efforts and we are proud to serve on key organizational working groups and in leadership roles within the GRSB. The GRSB Principles, Criteria and goals are intentionally high level to allow for national and regional groups to interpret them in a locally relevant way, given the significant variation in production systems, legal frameworks, socio-political factors and climates that exist across the globe.

The GRSB Principles and Criteria are focused on five core themes:


Manage natural resources responsibly.

Respect people and communities.

Care for the welfare of animals.

Ensure the safety and quality of beef.

Drive efficiency and innovation to reduce waste and improve economic viability.

To support the delivery of the GRSB Principles and Criteria at a national level, we have worked with several national and regional multi-stakeholder platforms. We have helped our suppliers and other partners to establish, pilot and support programs to implement this with farmers and ranchers on the ground.


McDonald’s leadership as a founding member of GRSB helped drive the definition of sustainability, the development of principles and criteria and the establishment of 12 national and regional roundtables covering over 20 countries who share the same mission, vision and objectives as the GRSB. As a major player in the global beef network, their leadership through our Executive Committee and expertise in our Working Groups is invaluable as the GRSB launches our goals for 2030 and as we make progress towards achieving and measuring against them.
Ruaraidh Petre, Executive Director, Global Roundtable for Sustainable Beef (GRSB)


Reducing Emissions

In 2018, we became the world’s first restaurant company to set a science-based target to reduce GHG emissions related to McDonald’s restaurants, as well as reduce emissions intensity (per metric ton of food and packaging) across our supply chain. As beef is one of the top three contributors to the overall carbon footprint of our supply chain, we’re prioritizing development of our Beef Climate Roadmap with input from our suppliers, NGOs, academics and other experts. We are in the process of developing product-specific roadmaps for meeting our Science Based Targets initiative (SBTi) goals. We also publish progress updates toward our 2030 goals annually through CDP and on our website to demonstrate transparency and accountability.

Based on our experience to date, we’ve identified four key drivers that will allow us to greatly reduce emissions intensity in our beef supply: elevating farm management; rebuilding soils; conserving forests; and post-farm efficiency. Read more about how we are developing initiatives to reduce emissions related to these four key drivers, and learn more about our climate commitment in our Climate Action page.


Policies and Standards

McDonald’s has set and communicates clear responsible sourcing expectations with beef suppliers. In all countries where we source beef raw material, we have traceability from the abattoirs through the processing plant and to McDonald’s restaurants. We audit the processors that supply our beef annually and 100% of them pass our strict requirements for food safety. In many of these countries, traceability systems also exist to track further up the supply chain to the individual farms where animals are raised.


McDonald’s suppliers representing approximately 80% of our spend are asked to report to CDP on Climate Change and Forests efforts, including 100% of our globally managed beef, chicken, dairy and cheese suppliers. We regularly update this guidance and assess emerging risks across the supply chain.


We also have a specific antibiotics policy for beef that fits into our broader commitment to beef sustainability.

In partnership with our suppliers and producers, our goal is responsible antibiotic use as defined by the World Health Organization (WHO), aligned with the One Health approach and the 3Rs (Reduce, Refine and Replace), across our top 10 beef sourcing markets, representing more than 85% of our global beef supply chain.

Visit our Responsible Antibiotic Use page to learn more about our strategy.

Our Deforestation-Free Beef Procurement Policy was developed to ensure our Commitment on Forests is upheld throughout our beef supply chain. Visit our Conserving Forests page to learn more about our strategy.


Helping Support the Sustainable Development Goals

Our beef sustainability work helps support the UN Sustainable Development Goals, a global agenda to end poverty, protect the planet, and ensure prosperity for all, in particular:

Our Performance

We set beef sustainability goals we aimed to achieve by the end of 2020. Four of these goals apply to our top beef sourcing countries (the U.S., Australia, Germany, Brazil, Ireland, Canada, France, New Zealand, the U.K. and Poland, which collectively represent circa 85% of our global beef volumes). The fifth goal, protecting forests, has a global scope.1

Goal 1: Accelerate Industry Progress

By the end of 2020, source a portion of our beef from suppliers participating in sustainability programs aligned with the Global Roundtable for Sustainable Beef (GRSB) Principles and Criteria and that meet McDonald’s requirements.


We sourced beef from sustainability programs aligned with the GRSB Principles and Criteria and met McDonald’s requirements in 10 out of 10 of our top 10 beef sourcing countries by the end of 2020.

Goal 2: Share Knowledge and Tools

By the end of 2020, engage with local farmers through farmer outreach projects to help develop and share best practices related to our Priority Impact Areas.


10 out of 10 of our top 10 beef sourcing countries supported or sponsored beef producer sustainability groups, tools or programs that supported the wider adoption of best practices or measured sustainability performance by the end of 2020.

Goal 3: Promote Flagship Farmers

By the end of 2020, select and showcase McDonald’s Flagship Farmers to demonstrate leading best practices related to key sustainability impact areas.


All of our top 10 beef sourcing countries recognized one or more beef producers as Flagship Farmers to work with peers and share their industry-leading practices by the end of 2020.

Goal 4: Pioneer New Practices

By the end of 2020, set up McDonald’s Progressive Farm Partnerships to trial and discover new practices related to our Priority Impact Areas.


10 out of 10 of our top beef sourcing countries had established a pioneering research project to discover or validate new sustainability practices for beef farming related to our Priority Impact Areas by the end of 2020.  

Goal 5: Conserve Forests2

By the end of 2020, all the beef sourced for McDonald’s restaurants to support deforestation-free supply chains.


99.4% of the beef sourced for McDonald’s restaurants supported deforestation-free supply chains by the end of 2020.

Our Actions

Recognizing Flagship Farmers

We are committed to help farmers leverage the power of peer influence to elevate, inspire and share beef sustainability best practices with one another. Our Flagship Farmers Program helps to recognize producers who are leading the industry with pioneering sustainability practices. We’re proud to have identified and recognized Flagship Farmers across our 10 key beef sourcing regions. Through the program, we encourage peer-to-peer knowledge sharing that showcases farmers’ leading sustainability efforts and encourages wider adoption of these practices. The program offers an online resource for producers worldwide that celebrates innovative solutions around issues such as soil health, sustainable grazing techniques, animal welfare, biodiversity, ecosystem protection and GHG emissions. 

Meet some of our Flagship Beef Farmers:

Gary and Sue Price  

Lyle and Garnet Perman

Stephen Hughes

New Tools to Tackle Deforestation in the Beef Supply Chain

As part of our global Commitment on Forests, we are working in countries and regions with publicly identified or projected deforestation impacts to assess and address the link with the beef we source. We’re working with AgroTools, an ag-tech company and certified B-Corp, and Proforest, a not-for-profit organization focused on responsible production and sourcing, to track the origin of all beef sourced for use in McDonald’s restaurants from certain countries and regions. We use techniques such as cutting-edge satellite mapping and national government data sets to determine which areas to prioritize and track our sourcing from these areas by farm. Utilizing industry-standard definitions from the Accountability Framework Initiative, working with local stakeholders and tailoring our approach to specific factors in each priority country, we assess whether deforestation has happened at the farm level. This enables our suppliers to understand risk and, where required, implement continuous improvement plans with farms in order to support deforestation-free supply chains. We’ve pioneered this approach in Brazil and have since expanded this project to include beef supplied from other priority regions including Argentina, Australia and Paraguay, and shared it through platforms, such as the Tropical Forest Alliance, to encourage wider adoption.

Latest Insights From Regenerative Farming Pilots

The positive environmental impacts of regenerative agricultural practices, such as improving biodiversity and capturing carbon, are demonstrable. We’re working on a number of activities in this area, including:


  • Improving grazing techniques in the U.S.: We launched a partnership with The Foundation for Food and Agriculture Research. We also committed to match up to $4.5 million in a research project with The ASU Foundation for A New American University. The research is analyzing the impact of Adaptive Multi-Paddock grazing practices, which mimic the natural grazing patterns of wild ruminants, against continuously grazed ranches across 10 ranches in southeastern U.S. This is helping us to identify what benefits the technique can have on the environment and farming communities, such as the potential to improve soil health, sequester more carbon, increase grassland biodiversity and promote farmer livelihoods and animal welfare.

  • Regenerative grazing in the U.K.: In Oxford, we’re working with FAI Farms on moving toward a regenerative grazing system. Focusing on activity in the soil below the ground, cattle are a vital part of the ecosystem on the farm, contributing to soil biology with the trampling of grass and addition of dung to feed microbes to create more and better soil. Healthy soil draws carbon out of the atmosphere, supports farm resilience in a changing climate and produces low-input beef. Qualitative and quantitative measures are being used to monitor progress, and learnings will be used to support and encourage others with the adoption of regenerative agriculture techniques.

  • Investing in soil and biodiversity in Nebraska, U.S.: In collaboration with Cargill, The Nature Conservancy and Target, we’re supporting regenerative agricultural practices that help mitigate climate change and improve the resiliency of land, while also achieving other important environmental benefits for habitats and local water quality. This five-year project will impact 100,000 acres of land dedicated to corn production, through a joint $8.5 million investment, and has the potential to sequester 150,000 metric tons of carbon – equivalent to removing over 32,000 cars from the road in one year.

  • Supporting the ranching community in the Northern Great Plains, U.S.: McDonald’s is proud to be partnering with Cargill, the Walmart Foundation and World Wildlife Fund in a five-year project to support ranchers implementing regenerative grazing practices across 1 million acres in the Northern Great Plains. The Ranch Systems and Viability Planning network will provide ranchers technical expertise, training and tools, including peer-to-peer learning, to implement regenerative cattle grazing practices. By improving these practices, we can enhance soil health and its ability to absorb further carbon from the atmosphere, ultimately reducing emissions, improving biodiversity and mitigating climate change. And that’s not all – these practices can also help ranches be more resilient and economically viable for the long term. This covers approximately 15% of McDonald’s U.S. cow-calf supply. By providing training and building rancher networks to support ongoing implementation and improvements, the project will reach over 1 million acres. McDonald’s will be investing a total of $1.6million over a five-year period (2020–2025) to the project, demonstrating commitment to climate action and support for the ranching community.

Developing Programs to Measure and Scale Sustainability

We want to work with our suppliers to pioneer new sustainability practices that relate to our Priority Impact Areas. In partnership with farmers and ranchers and other experts, we’re developing new approaches to beef production and helping scale them up – from an online environmental footprint calculator used by farmers in France, to an animal welfare and sustainability program that has reached 3,600 farms in Germany. These efforts are a key part of our 2020 goals to accelerate industry progress and share knowledge and tools in our top beef sourcing countries.


  • Improving industry standards in Poland: McDonald’s Poland and beef producer OSI Food Solutions have been working closely for over 15 years to assure that beef produced on Polish farms is safe, traceable and farmed to good standards of animal welfare. By working with the Polish Beef Sustainability Platform and the European Roundtable for Beef Sustainability (ERBS), this scheme has been strengthened further to help the Polish beef industry address the ERBS targets through a new sustainability platform called Cultivate.

  • Incentivizing sustainability in Germany: At McDonald’s Germany, we’ve helped to develop the BEST Beef program. Since 2010, this has engaged the entire supply chain, including 3,600 farms to take important steps toward more sustainable beef production. The program continues to evolve, including a revised focus  on improving animal health while keeping the administration of medication to a minimum, expanding the life span of cows, reducing CO2 emissions and ensuring animal-friendly husbandry practices – for example, by promoting modern loose housing and pasture grazing.

  • An industry first for Canada: In July 2018, McDonald’s Canada became the first company in the country to serve Canadian beef from certified sustainable farms and ranches, beginning with its Angus lineup. In September 2020, McDonald’s Canada continued its beef sustainability journey with the addition of Quarter Pounder® patties. At least 30% of the beef used in McDonald’s Quarter Pounder burgers is from certified sustainable sources, according to the Canadian Roundtable for Sustainable Beef (CRSB) standards. The CRSB consists of a diverse group of stakeholders, including NGOs like the World Wildlife Fund U.S. and Nature Conservancy Canada.

    This achievement was made possible through the completion of McDonald’s Canada’s beef sustainability pilot project, and paved the way for the development of robust sustainability standards by the CRSB, which aligned with the Principles and Criteria for beef sustainability established by the GRSB in 2016. The third-party-audited assurance system is a locally relevant, outcomes-based initiative that recognizes sustainable practices in all parts of the supply chain, including ranchers, feedlot operators and packers. As a result, McDonald’s Canada has been able to purchase a portion of its beef from a fully verified sustainable supply chain.

  • Reducing GHG emissions in France: We helped to establish project CAP’2ER, an environmental footprint calculator that evaluates the environmental impacts within beef farming, helping to identify where farmers can work to reduce their GHG emissions. To date, more than 20,000 assessments have been carried out, and we have verified that 129,000 hectares of land is being managed to support biodiversity by French beef farmers who we source from.

  • Beef sustainability in Ireland: Irish food board Bord Bia developed its Origin Green program, with the common goal of sustainable food production on a national scale. As a fellow board member of the ERBS, McDonald’s works in partnership with Bord Bia, including sourcing all our Irish beef from members of the Origin Green program. The Bord Bia Sustainable Beef and Lamb Assurance Scheme is a key part of the Origin Green program, covering 34,000 farms and recognized by the ERBS.

Linking the Beef Value Chain in the U.S.

We want to accelerate industry progress, which is why we are committed to sourcing a portion of our beef from suppliers who participate in sustainability programs. McDonald’s partnered with participants from each production phase of the U.S. beef value chain to define, measure and improve practices used to raise, process and deliver quality beef to consumers. The two-year Integrity Beef Sustainability Pilot Project brought the different players together to test standards and methods of measuring sustainability and share data and best practices. The goals were to increase efficiency, improve management practices, self-assess and document sustainability efforts, explore third-party verification of sustainability claims and evaluate a track-and-trace program across the chain.

The more than 1.2 million 100% fresh beef Quarter Pounder burgers* produced as part of the two-year pilot project were sold at McDonald’s restaurants throughout the U.S. While selling the hamburgers at McDonald’s may seem like the end of the beef supply chain, the Company’s desire to support the beef industry’s sustainability efforts and improve collaboration along the chain was the driving force at the start of the pilot project, which was supported by the U.S. Roundtable for Sustainable Beef (USRSB). The pilot helped shape sustainability metrics set by the USRSB, as well as the development of the USRSB’s self-assessment tool, which is a concrete resource that others in the beef value chain can use to benchmark their performance and plan for continuous improvement. It also enabled McDonald’s to support the industry in accelerating adoption of sustainability best practices.

*Weight before cooking. Available at most restaurants in contiguous U.S. Not available in Alaska, Hawaii and U.S. Territories.


1 Beef – Goals 1, 2, 3 and 4:
Definitions: Sourcing
refers to the purchasing activities that suppliers to McDonald’s restaurants undertake to procure raw materials for products used in McDonald’s restaurants. In this context, sourced refers to cattle procured from last farm or feedlot prior to slaughter. Global Roundtable of Sustainable Beef  (GRSB) principles and criteria aim to define beef sustainability globally. The five core principles are focused on managing natural resources responsibly, respecting people and communities, caring for the welfare of animals, ensuring the safety and quality of beef and driving efficiency and innovation to reduce waste and improve economic viability. These principles allow for national and regional interpretation, given the significant variation in production systems, legal frameworks, socio-political factors and climates that exist across the globe.  Priority Impact Areas refers to seven areas that McDonald’s has identified as the highest priorities to address through the supply chain, in order to drive lasting, meaningful outcomes for people, animals, the environment and our business. These are: Respecting human rights; Promoting the health and welfare of animals; Farmer Livelihoods; Addressing climate change; Reducing food and packaging waste; Protecting water resources and Conserving forests. Farmer Outreach Projects are projects that engage groups of farmers within our supply base, with the aim of supporting progress towards our Beef Sustainability Goals, through either: Supporting knowledge sharing amongst producers to support the wider adoption of best practices related to our Priority Impact Areas, or; developing tools to enable producers to measure the sustainability performance of their enterprise in any of our Priority Impact Areas and inform their on-farm decision-making. Flagship Farmer:  A Flagship Farmer refers to a farmer, producer, grower or rancher who supplies into the McDonald’s supply chain and has been officially identified and onboarded into the Flagship Farmers Program. This process includes a review of his or her industry-leading sustainability practices via initial application and on-farm visit.  The intent of elevating their experiences and practices is for sharing with a broader farmer/rancher peer group. This sharing is primarily achieved via collaboration between market supply chain contacts at the market level, and the individual farmer or rancher. Progressive Farm Partnerships: A research project aimed at demonstrating proof-of-concept for new innovative practices. Given the pioneering nature of this research, not all practices trialled may be successful. Scope: Includes all beef raw material used in beef patties sourced for McDonald’s products from beef patty manufacturers that supply McDonald’s restaurants in the United States, Australia, Brazil, Germany, Ireland, France, New Zealand, Canada, the United Kingdom or Poland.  Includes all McDonald’s restaurants owned and operated by the Company and its Franchisees in these countries which collectively represent circa 85% of our global beef volumes. Exclusions: Beef used as secondary ingredients in McDonald’s products, for example as flavoring in a sauce.

2 Beef – Goal 5: Conserve Forests:
Please refer to Our Conserving Forest Page for definitions. Scope: Includes all beef suppliers to the McDonald’s System and their raw material suppliers globally and all McDonald’s restaurants owned and operated by the Company and its Franchisees which sell beef. McDonald’s requires all beef raw material sourced from high-deforestation priority regions to comply with McDonald’s Deforestation-Free Beef Procurement Policy and meet the requirements as outlined in McDonald’s Commitment on Forests. Countries with regions currently identified as high-deforestation priority regions for beef include Brazil, Paraguay, Argentina, and Australia. Exclusions: Beef used as secondary ingredients in McDonald’s products, for example as flavoring in a sauce.