Day 009 - 08 Jul 94 - Page 56
1 sense that I think that the way we conduct our business
produces far less solid waste impact than, for instance,
2 sit-down restaurants. If you were to examine a sit-down
restaurant business, I think they have greater
3 environmental impact. One big area is food waste. There
is lots of food waste in a sit-down restaurant operation.
4 They produce, in my opinion, more waste than we do.
5 Q. Do you monitor the amount of environment/index.html">litter produced by McDonald's
customers?
6 A. No. There is -----
7 Q. There is one question on dishwashing I forgot to mention.
In general, when McDonald's is using equipment in its
8 restaurants, do they use that equipment responsiblly?
A. Yes, it is our -----
9
Q. Are they trained?
10 A. Yes.
11 Q. In your experience, as a company, is the equipment
serviced and maintained properly?
12 A. Absolutely.
13 Q. So if you did use dishwashers you would be confident that
they would be used properly?
14 A. We do use some scale dishwashers in some of our
restaurants. You are exactly right. We would be trained
15 to make sure that it is kept to high standards, prepared
properly, that the employees are trained, and that it is
16 operated to the best of our abilities.
17 Q. If you remember that chart (which I will not refer to
now), the chart on the comparison between the hygiene
18 chart on dishwashers versus -----
19 MR. RAMPTON: No, it was not dishwashers. It was utensils
generally.
20
MR. JUSTICE BELL: I think the way this probably comes in,
21 Mr. Langert, is that one of the reasons you put forward
less hygiene with reusables was inefficient dishwashers.
22 I think Mr. Morris is making the point that McDonald's
dishwashers would not be inefficient.
23
MR. MORRIS: I do not know. I have been asking whether he
24 thinks they would be?
A. Here is my opinion on that, that we would be the best
25 in the business at operating any dishwasher, but my
opinion would also be that I think it probably be the most
26 difficult piece of equipment to maintain and operate in a
restaurant.
27
Q. You have studied hygiene with regards to your packaging,
28 is that correct? Hygiene implications of your packaging.
Is that part of your remit to look at the hygiene
29 implications of any packaging for customers when they eat
the food out of that packaging? Are you aware of any
30 hygiene implications, risk of food poisoning, or whatever?
A. From the packaging itself?
