Burger King® Announces Cows Menu: an Open Source Recipe for Cows’ Diet That Reduces Methane Emissions

Whopper^® sandwiches with Reduced Methane Emissions Beef* to be Sold at Select US Restaurants While Supplies Last

MIAMI--(BUSINESS WIRE)--Committed to the simple principle of doing what’s right, as one of the world’s largest and fastest growing quick service restaurants, Burger King^® will work to help address a core industry challenge: the environmental impact of beef.

According to the United Nations' Food and Agriculture Organization, livestock is responsible for approximately 14.5% of global greenhouse gas emissions. Cows release methane, a greenhouse gas that traps the sun's heat and warms the planet, as a by-product of their digestion.

To help tackle this environmental issue, the Burger King^® brand partnered with top scientists to develop and test a new diet for cows, which according to initial study results, reduces up to 33% per day, on average, of cows' daily methane emissions during the last three to four months of their lives.

The formula for this new diet is open source and fairly simple to implement. Preliminary tests suggest that adding 100 grams of lemongrass leaves to the cows’ daily veterinary prescribed diet during their last four months, helps them release less methane as they digest their food.

"This initiative is part of our Restaurant Brands for Good framework. At Burger King^®, we believe that delicious, affordable, and convenient meals can also be sustainable,” said Fernando Machado, Global Chief Marketing Officer, Restaurant Brands International. “We are making all our findings public. This an open source approach to a real problem. If the whole industry, from farmers, meat suppliers, and other brands join us, we can increase scale and collectively help reduce methane emissions that affect climate change.”

To test and develop the formula, the brand collaborated with globally renowned scientists, Octavio Castelan, Ph.D, Professor at the Autonomous University at the State of Mexico and Ermias Kebreab, Ph.D, Professor at the University of California, Davis throughout the process.

“The Burger King^® brand has taken the right step to initiate mitigation of enteric fermentation methane emissions originating from the beef cattle industry showing the path to follow by other companies in the food sector,” said Octavio Castelan, PhD, Professor at the Autonomous University at the State of Mexico.

You can learn more about the Restaurant Brands for Good framework and get the details about this initiative’s findings on bk.com/sustainability.

Starting on July 14, select Burger King^® restaurants in Miami, New York, Austin, Portland, and Los Angeles will offer the Reduced Methane Emissions Beef Whopper^® sandwich, made with beef sourced from cows that emit reduced methane, while supplies last.**

The Burger King^® brand will also introduce an educational video detailing the problem and solution – making a complicated problem fun to digest. Click here for the video.

*Reduced Methane Emissions Beef means up to 33% reduction, on average, of methane emissions per day during the cows’ last 3 to 4 months of their lives.
**Reduced Methane Emission Beef Whopper® sandwiches will be available at the following locations and restaurants: Miami, FL – 79th Court, New York, NY – 7th Avenue, Austin, TX – North Lamar Boulevard, Los Angeles, CA – North Bellflower Boulevard, and Portland, OR – SW Cedar Hills Blvd.

About BURGER KING®:

Founded in 1954, the Burger King brand is the second largest fast food hamburger chain in the world. The original Home of The Whopper®, the Burger King system operates more than 18,800 locations in more than 100 countries and U.S. territories. Almost 100 percent of Burger King restaurants are owned and operated by independent franchisees, many of them family-owned operations that have been in business for decades. To learn more about the Burger King brand, please visit the Burger King brand website at www.bk.com or follow us on Facebook, Twitter and Instagram.