Wendy’s highlights sustainability, DEI progress

Company reports reduced GHG emissions and improvements to their protein sourcing and workplace diversity.

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Wendy’s shared its continuous progress to reduce greenhouse gas emissions (GHG) from restaurants, improve sourcing and create more diverse, equitable and inclusive (DEI) workplaces in the 2023 Corporate Responsibility report.

"Our Good Done Right strategy is backed by action – from sourcing our quality ingredients responsibly to engaging and making a positive difference in our communities," said chief corporate affairs & sustainability officer, Liliana Esposito.

"We are deliberate about gaining greater visibility into our supply chain, making measurable progress against our goals and transparently sharing the results of our efforts – all possible thanks to the commitment and collaboration of our employees, franchisees and industry partners."

According to the report, Wendy’s delivered improvements in three areas: food, people and footprint.


In 2023, Wendy’s evaluated 26 protein suppliers for compliance with the quick service restaurant (QSRs) chain’s Animal Care Standards Program. The QSR also expanded the program further into its protein supply chain in 2023.

In addition, the company made progress toward their goal of no antibiotics important to human medicine (NAIHM) in beef, pork and chicken by 2030. According to the report. Wendy’s sources 100% of its chicken from suppliers who do not use medically important antibiotics.

Supplies for the QSR were invited to enroll in a self-assessment program. This provides Wendy’s a chance to better understand and track supplier performance on environmental, social and governance (ESG) metrics.


Over the past year, Wendy’s increased the diversity of representation among senior leadership, the QSR said.

The QSR also raised more than $27 million for the Dave Thomas Foundation for Adoption. One-third of this ($9.2 million) came from the annual Frosty Boo Books campaign, a new record for the project.


Wendy’s decreased company GHG emissions by 26% and franchisee emissions by 11% per restaurant compared to 2019 numbers, according to the report.

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