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Burger King launches much less polluting "Whopper"

To guard the setting, Burger King has given itself a brand new mission: to restrict the methane launched by the farts and burps of the cows supplying the meat of its well-known “Whopper” sandwiches by adjusting their weight loss program of ruminants.

And sure, we all know little, however the gases they launch are extraordinarily polluting. In keeping with preliminary exams, carried out by the well-known fast-food chain, including 100 g of lemongrass leaves to the same old weight loss program of animals on the finish of their life helps them to digest higher, the group stated in a press release on Tuesday.

Excerpt from the Burger King industrial saying its new cleaner pollutant./DR

To succeed in these conclusions, the researchers modified the weight loss program of cows over the last 4 months of their life and people who benefited from this expertise have, during the last three to 4 months, launched 33% much less methane, a taking part gasoline greenhouse impact, that their sisters didn’t change meals.

The outcomes of the experiment open to all

Lovers curious to style a hamburger designed with a steak from considered one of these cows ought to go this week to one of many chain's eating places, however solely in america and in 5 cities (Miami, New York, Austin, Portland or Los Angeles).

Burger King, who teamed up with two scientists to conduct this experiment, hopes to encourage different organizations and has made the research's findings obtainable to everybody. "If the entire sector, from farmers to meat distributors, to different manufacturers, joins us, we will lengthen this expertise on a big scale and collectively assist cut back methane emissions which have a task in change local weather, ”says the group.

To satisfy the demand of sure clients who’re more and more involved about respecting the planet by limiting their consumption of meat, Burger King had already been one of many first giant chains to supply a vegetarian model of its flagship hamburger in spring 2019.