Environmental, Social and Governance Practice Exploration of Catering Enterprises

Abstract

As the concept of environmental, social and governance (ESG) has become an important measure of the core competitiveness of enterprises, the sustainable development practices of the catering industry, as a field closely related to public life, have attracted much attention. This paper takes the three leading companies of Starbucks, McDonald's and Yum Catering as the research subjects, adopting literature review and case analysis methods, Analyse the differences in ESG practices and strategies from three dimensions: environmental, social, and governance. The study finds that the three form differentiated paths due to different brand genes, industrial chain characteristics and value orientation: Starbucks collaborates with enterprises to lead and consumers to build a closed loop between the supply chain and the consumer, focusing on value symbiosis between suppliers and consumers and external compliance management. McDonald's highlights the coordination of the entire industry chain and the professional operation of public welfare, focusing on the implementation of stringent food safety standards. Yum Catering regards large-scale low-carbon transformation and inclusive social responsibility as its core principles, establishing a comprehensive compliance network both internally and externally. The study reveals the common characteristics and individual patterns of ESG practices in the catering industry, providing a reference for the sustainable development of the industry.