KFC opened its first restaurant in Australia in 1968 in Guildford NSW, employing just 25 people. The business has since grown into 60 franchises, 600 restaurants and employs just under 30,000 people. Worldwide, the KFC Corporation is made up of 19,400 outlets in 120 countries around the world. From its humble beginnings in 1930 when Harland Sanders began cooking fried chicken for hungry travellers, to the global giant it is today, success is an understatement for the organisation.
The company is determined to become more sustainable and has pledged to reduce the impact it has on the environment through several measures. By the end of 2015, KFC intends to reduce energy consumption in its restaurants by 15% and implement supplier environmental audits. The company also intends to create waste recovery projects to recycle and use waste in restaurants, and purchase paper based packaging from responsibly managed forests and sources. KFC aims to build all new restaurants in line with Leadership in Energy and Environmental Design (LEED), green standards. The organisation also aims to reduce water consumption by 10% in company owned restaurants by the end of the year. These efforts have seen KFC Australia recognised as an ABA100 Winner in The Australian Business Awards 2015 for Sustainability.