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Burger King just announced that they will be discontinuing their Dutch Apple Pies due to supplier issues–but that’s not the only menu change that’s causing quite a stir these days!
The fast food chain is also receiving flack for how they handled their recent announcement about making cows that “burp and fart 33% less.”
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The change to the beloved Whopper was announced via commercial–a colorful and sustainably-shot music video featuring viral kid yodeler Mason Ramsey–last week.
The company stated that they would be doing their part to slow climate change by feeding their cows lemongrass, thus making them less gassy.
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Using research from scientists at Autonomous University at the State of Mexico and the University of California, Davis, the company invited their customers to “breathe the farts of change.” Yes, really.
The new "Whopper with Reduced Methane Emissions Beef," is already being sold at five total locations in Austin, Los Angeles, Miami, New York and Portland.
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Sounds pretty perfect, right? Well--not so fast.
We love that the corporation is taking steps to address issues related to the environment--every company should be doing this!--except that it appears they may have missed the mark on a few key points.
To start, lemongrass might not be the silver bullet we were hoping for.
Dr. Frank Mitloehner, professor and air quality specialist at University of California-Davis (UC-Davis) told Real Agriculture, "There are several technologies that are being tested, lemongrass being one, one that’s not the promising one, I might add, and most scientists who work in this space would say lemongrass is probably one of the lesser effective in reducing methane." Yikes!
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Additionally, they've had to backtrack a bit on how farmers were portrayed in the video.
Fernando Machado, global chief marketing officer for Restaurant Brands International, stated in a letter to farmers, "We apologize to anyone who felt offended by the content. Our intention was to celebrate farmers and portray them as the ones working to continuously improve the sustainability aspect of the work."
