FAST food giant, McDonald’s, now exports more Australian beef than it
uses in its 930 local restaurants. quite amazing if you think about it
Andrew Gregory, chief executive officer of McDonald's Australia, said
the company now exported 41 million kilograms of Australian beef a year, mainly for
company use in the United States, South Korea and Japan.
On Tuesday McDonald’s released its new Rump Steak Range which uses rump
strips in its ranges of wraps and salads. Mr Gregory said high-quality, locally-sourced produce was one of the key
ingredients in the company’s Australian success story.
He told the National Farmers' Federation (NFF) Congress in Canberra that
the company had listened to its customers who wanted more transparency about
what was in McDonald’s food and where and how it was produced - and they were
interested in animal welfare and sustainability. Mr Gregory said the company
wanted to buy its beef from sustainable production systems but was committed to
working with producers to accurately define what “sustainable” meant.
McDonald’s had now set out to dispel some of the myths about its foods,
including fears its milk shakes contained pig fat and the apple filling in its
pies contained chokos. McDonald’s had opened new online and digital communication channels
including the mobile app, Track My Macca’s, and the online tool, Our Food, Your
Questions, so customers could ask tough questions about the food they were
eating and get information about where it was grown.
Mr Gregory said the company was continuing to innovate, including a new
concept in the Sydney suburb of Castle Hill where customers could custom make
their own hamburgers using 19 ingredients.
McDonald’s employs 100,000 people across Australia, many of them young workers, as well as many in the mature age group.
[ adapted from an article in Qld Countrylife on line]
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