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McDonald’s invests in sustainable team uniforms made with technology that makes synthetic fibers biodegradableMcDonald’s invests in sustainable team uniforms made with technology that makes synthetic fibers biodegradable

The new McDonald’s crew uniforms are made with CiClo technology, which allows polyester to biodegrade at similar rates to natural materials

Joanna Fantozzi, Senior Editor

January 26, 2024

2 Min Read
McD's uniforms
This is the third sustainability announcement McDonald's has made in the past year.McDonald's

Joanna Fantozzi

As part of its growing company-wide sustainability goals, McDonald’s announced Friday the investment in new sustainable team uniforms. The new crew uniforms will be made with CiClo technology, which allows synthetic materials like polyester to biodegrade at similar rates to natural fibers, like wool.

While polyester uniforms are generally preferred by fast-food companies for team uniforms because of their durability and washability, they shed plastic microfibers when being created and washed, which often will end up in our oceans and other natural ecosystems, becoming part of the estimated 358 trillion microplastic particles floating around in the oceans.

CiClo technology is a patented textile ingredient that is added to the uniforms along with traditional polyester. The ingredient is activated when the material is exposed prolonged exposure to microbes and water, so it will still be durable while a crew member is using it, but will be better for the environment in the long-run. The fabric is now available to all U.S. McDonald’s restaurants in the company’s classic denim uniforms.

This is the third major sustainability announcement McDonald’s has made over the past year as the company reinvigorates its commitment to environmental causes. In Feb. 2023, the company announced a new solar energy project in collaboration with Lightsource in St. Landry Parish, Louisiana. When the project is completed by the end of this year,  it is expected to provide 630 restaurants’ worth of renewable electricity annually.

Related:Chipotle invests in regenerative farming and sustainable fertilizer companies

Then, in Oct. 2023, McDonald’s announced a sustainable makeover of its iconic McFlurry spoon, which will transition into a smaller, black spoon that uses less plastic than the original two-in-one spoon/spindle. Instead, employees will be equipped with a reusable spindle that’s swapped out and cleaned after each McFlurry order is prepared. This is part of the company’s attempt at reducing both plastic use, including the elimination of unnecessary packaging.

Contact Joanna at [email protected]

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About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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