Top Fast Food Chains Fail to Meet Vegan Expectations, Report Reveals
The world's largest food chain, McDonald's, was in headlines over the weekend after it announced its vegan-friendly McPlant option had flopped. That's not the only problem facing fast food, though. A new report by World Animal Protection finds most of the top chains in the US are failing to make meaningful commitments to address their carbon-heavy menus and provide more vegan options.
The "Moving the Menu 2024" scorecard graded the five most popular chains in each of the five categories: burgers, chicken, sandwiches, coffee and beverages, and Latin- or Mexican-inspired food. Only nine companies have scored anything but an F in this report; the remainder of the chains received a failing grade.
When it comes to grades, McDonald's, KFC, Wendy's, Chick-fil-A, Subway, and Taco Bell got the worst marks of them all. Just Chipotle and Peet's Coffee did slightly better, according to the report, since major chains with everyday meal choices for millions of American families were not making required shifts in light of the rising consumer demand for plant-based and sustainable options.
Of special concern were the burger and chicken categories, where seven chains scored a zero out of a possible 220 points. Burger King was the only burger chain to avoid an F grade, thanks to its popular Impossible Whopper option. Carl's Jr/Hardee's avoided a zero with a score of 20 but turned in the bottom grade.
It pointed out that even chains that have made some progress, like Subway, have a long way to go. Subway's small amount of progress comes with offering just a few plant-based menu options.
A report by co-leads Annette Manusevich and her team said that these leading chains are not meeting the urgent need for shifting to plant-based diets and environmentally-friendly food choices. There is clearly a lack of commitment to vegan options or sustainability in the results.
The report urges consumers to use or support chains that raise plant-based actions and sustainability in the dining decision-making process. This will help stimulate other chains to emulate them, hence creating an environmentally friendly food industry.
