McDonalds

Corporate
Social
Responsibility

McDonalds Corporate Social

Responsibility

 Headquartered in the United States,

began in 1940 as a barbecue
restaurant operated by Richard and
Maurice McDonald

In 1948 they reorganized their

business as a hamburger stand
using production line principles.

Businessman Ray Kroc joined the

company as a franchise agent in
1955.

purchased the chain from the

McDonald brothers and oversaw its

Corporate social
responsibility
Why CSR is necessary

McDonalds CSR EFFORTS-Company

Perspective
The first Ronald McDonald House Charity was opened in 1974

Responsiblity to the
Environment

Commitment to the
Customers

Responsibility to their
Suppliers

Responsiblity to the
Employees

Environmental Responsibility
Waste Management

Waste
Avoidance
Waste
Reduction
Waste
Recycling

Eco-friendly
Packages

McRecycle

 Low Price

Commitment to Its
Customers

Superior Quality

Mc Safety

MAAP(McDonalds Agricultural
Assurance Program)

Commitment to its Suppliers &

Employers
Code of Conduct

Safe & Secure Work

Place
M Campus
Education Program
for the Employees

MAP(Management
Ausbildungsprogram)
Hamburger University Program

Criticism From Customers

Health Issues

Environmental
Damage

Dead End Jobs

600

STRENGTHS

Low Price & Superior

Quality
Nutritional Information
on Packaging.
CSR Initiatives

WEAKNESS
Promotes unhealthy food
Uses Advertising mostly
targets children not adults
Poor Marketing of CSR
Activities
Poor Management to the
changing needs and
demands of the customers.

OPPORTUNITIES

THREATS

Positive Social and

Environmental
Commitment.
Honest and Real Brand
Image
Introduction of healthy
lifestyle food segment

Growing awareness among

the medical and scientific
community.
Changing diet preferences
and health consciousness
among people
Stronger competition from
healthier counterparts such
as Subway

McDonalds 2020 CSR Plans

Supporting sustainable beef production by collaborating
to
developglobal principlesand
criteria,
and
committing to begin purchasing a portion of beef from
verified sustainable sources in 2016
Sourcing 100 percent of coffee, palm oil andfishthat is
verified to support sustainable production
Procuring 100 percent of its fiber-based packaging from
certified or recycled sources
Serving100 percent morefruit, vegetables, low-fat
dairy or whole grains in nine of its top markets
Increasingin-restaurant recyclingto 50 percent and
minimizing waste in nine of its top markets
Increasing energy efficiency in company-owned
restaurants by 20 percent in seven of its top markets

RECOMMENDATIONS
Promotion of healthy diet
Campaigns to promote healthy eating
and exercise targeting youngster
By increasing the number of Ronalds
charity houses and then conducting fund
raising event in public areas
Advertising about their social responsibility activities in medias.