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<p>LOUISVILLE, KY, July 1, 2025 – Today, Yum! Brands, Inc. (NYSE: YUM) published its annual Global Citizenship & Sustainability Report, highlighting progress across the Company’s Good priorities of People, Food and Planet. These pillars help drive Yum!’s Recipe for Good Growth strategy, built on the belief that lasting growth and brand relevance come from being sustainable and responsive to the evolving needs of its employees, franchisees and stakeholders.</p>
<p>“At Yum!, we’re continually focused on building a more resilient business that delivers good growth,” said Yum! Brands CEO David Gibbs. “Using our scale, we’ve been able to develop a responsible supply chain, unlock opportunity for people and communities, and offer a modern menu with a variety of options for consumers around the globe.”</p>
<p>The 2024 report outlines the Company’s approach to its Good Growth strategy and relevant progress across the global system including:</p>
<ul>
<li>Achieving over 89% of Yum!-approved suppliers with Global Food Safety Initiative (GFSI) Recognized Certification or are part of GFSI Development Programs on the path to certification</li>
<li>Sourcing 94% cage-free eggs (menu items and ingredients) across 25,000 restaurants, including the U.S., Western Europe and other leading markets</li>
<li>Reducing emissions by 25% on an absolute basis for Company-owned restaurants, corporate offices and transportation compared to 2019</li>
<li>Participating in the Petaluma Reusable Cup Project, the first citywide program in the U.S. to offer reusable to-go cups at no cost to customers</li>
<li>Activating more than 45 projects across 15 countries, impacting over 350,000 people, since launching the Unlocking Opportunity Initiative in 2020</li>
</ul>
<p>"We continue to make great headway across our value chain, beginning with the farms from which our food is sourced to running more efficient restaurants and unlocking opportunity in communities across the world,” said Jon Hixson, Yum! Brands Chief Sustainability Officer & Vice President, Government Affairs. “Strong collaboration with franchisees, suppliers and community partners helped further connect and integrate our citizenship and sustainability work across our business in 2024.” </p>
<p>For more details, view the Yum! Brands’ 2024 Global Citizenship & Sustainability Report at www.yum.com/impact.</p>
<p><b>About Yum! Brands, Inc.</b></p>
<p>Yum! Brands, Inc., based in Louisville, Kentucky, and its subsidiaries franchise or operate a system of nearly 61,000 restaurants in more than 155 countries and territories under the company’s concepts – KFC, Taco Bell, Pizza Hut and Habit Burger & Grill. The Company's KFC, Taco Bell and Pizza Hut brands are global leaders of the chicken, Mexican-inspired food and pizza categories, respectively. Habit Burger & Grill is a fast casual restaurant concept specializing in made-to-order chargrilled burgers, sandwiches and more. In 2024, Yum! was named to the Dow Jones Sustainability Index North America and 3BL’s list of 100 Best Corporate Citizens. In 2025, the Company was recognized among TIME magazine’s list of Best Companies for Future Leaders. In addition, KFC, Taco Bell and Pizza Hut led Entrepreneur's Top Global Franchises 2024 list and were ranked in the first 25 of Entrepreneur’s 2025 Franchise 500, with Taco Bell securing the No. 1 spot in North America for the fifth consecutive year.</p>
<p>
<i>Since its founding in 1997, Yum! and its brands have been
Serving Up Good by investing in initiatives that enable team members, employees
and communities to thrive. Yum! remains committed to using its capital –
financial and human – to reduce food insecurity and to help individuals gain
the skills and capabilities they need to build meaningful careers. This series
highlights both the stories of Yum! leaders who are driving meaningful change
and shaping a better future for all, as well as the beneficiaries of the many
community impact programs Yum! leads around the world.</i> </p>
<p><a href="https://chooserestaurants.org/programs/prostart/" >ProStart</a> is a two-year high school program that prepares students for careers in culinary arts and restaurant management through hands-on learning led by trained educators. It combines classroom instruction with 400 hours of mentored work experience, covering culinary skills, food safety and hospitality management. Students also have the opportunity to compete in annual ProStart competitions, which include a restaurant management competition focused on developing a business plan and concept and a culinary competition where teams prepare a three-course meal. The winners of the state competition advance to the National ProStart Invitational.</p>
<p>Habit Burger & Grill has sponsored the ProStart Cup for four years, contributing $90,000 since 2021, to support in-person training days at the schools and annual state competitions. <b>Chef Jason Triail</b>, Habit’s director of Culinary & Innovation, has served as a guest judge in the California competition for the past two years and, this year, mentored the team from <b>San Dimas High School</b> ahead of nationals. The team went on to win first place at the ProStart National Invitational with a standout lamb strip loin entrée and truffle pomme purée.
</p>
<p>Read on to hear Jason’s thoughts on judging, mentorship and the value of programs like ProStart.</p>
<p><img src="/wps/wcm/connect/yumbrands/7bd0becd-11aa-4a86-a1d9-eb2ac267048d/1/Picture2.jpg?MOD=AJPERES" alt="" title="" style="margin: 0px auto; display: block;" /><br /></p>
<p><b><span style="font-size: 18px;">Why is
volunteering with the </span><span style="font-size: 18px;">ProStart</span><span style="font-size: 18px;"> Cup important to you?</span></b><br /> I first got involved when I was invited to be a <a href="https://www.habitburger.com/habit-burgers-chef-jason-triail-judges-future-culinary-stars-at-the-prostart-cup/" >guest judge for the culinary division of the
California ProStart Cup</a> two years ago — and I’ve been hooked ever since. The first year, I was blown away by the students' talent. Their discipline, passion and culinary skills were impressive — some of the dishes rivaled what you'd find in top restaurants. I even told one student that he should find a way to bottle and sell the sauce he created for his dish! These kids were just that talented.</p>
<p><img src="/wps/wcm/connect/yumbrands/7bd0becd-11aa-4a86-a1d9-eb2ac267048d/2/Picture3.jpg?MOD=AJPERES" alt="" title="" style="margin: 0px auto; display: block;" /><br /></p>
<p><b><span style="font-size: 18px;">What made you want to be a guest judge again this
year? </span></b><br /> The students made the biggest impact on me. Watching how focused and driven they were, how seriously they approached the competition, was incredibly inspiring. I felt truly honored to serve as a guest judge. </p>
<p>This year, I had the opportunity to step away from the judges’ table and walk the floor, observing the students in action at their cooking stations. It felt like a scene straight out of <i>The Bear.</i> You’d hear them calling out “Behind, chef!” and “Yes, chef!” with total intensity. The energy and professionalism on the competition floor were unreal.</p>
<p>I was especially impressed by the team from San Dimas High School. Their teamwork was next level, and their lamb loin entrée was just as remarkable. These students demonstrated not only strong communication skills but also a deep understanding of flavor, technique and timing — skills well beyond their years. Their coach, Nick B., deserves huge credit. He’s clearly invested in preparing his students for real success in the culinary world.</p>
<p><img src="/wps/wcm/connect/yumbrands/7bd0becd-11aa-4a86-a1d9-eb2ac267048d/3/Picture4.jpg?MOD=AJPERES" alt="" title="" style="margin: 0px auto; display: block;" /><br /></p>
<p><b><span style="font-size: 18px;">What was it like
mentoring students from San </span><span style="font-size: 18px;">Dimas</span><span style="font-size: 18px;"> High School after judging?</span></b><br /> It was surreal. I visited their school and walked into a fully equipped kitchen that rivals some restaurants. Nothing like the home economics classes I had in school. They were laser-focused, totally in the zone. At one point, I watched a student make whipped cream by shaking it in a mason jar with a frozen coil inside since ProStart doesn’t allow electronic tools at the competition. I thought, <i>that’s</i><i> genius.</i> I learned as much from them as they might have from me. The level of creativity from these kids was inspiring!</p>
<p><img src="/wps/wcm/connect/yumbrands/7bd0becd-11aa-4a86-a1d9-eb2ac267048d/4/Picture5.jpg?MOD=AJPERES" alt="" title="" style="margin: 0px auto; display: block;" /> <b><span style="font-size: 18px;"></span></b></p>
<p><b><span style="font-size: 18px;">Why do you, as a
</span><span style="font-size: 18px;">Yum</span><span style="font-size: 18px;">! leader, feel it’s important to engage in the community? </span></b></p>
<p> It’s all about paying it forward. I didn’t have access to programs like this when I was younger, but I had individuals who believed in me and helped guide me to where I am today. ProStart creates that same kind of support — at scale. Workforce programs like this, that teach students the skills and confidence they need to perform under pressure and work as a team are so important to our communities. It’s about investing in our communities and future leaders, not just for our brands but because it’s the right thing to do.</p>
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