Posted: October 8, 2018

KFC’s Harvest!

Since KFC’s journey began in South Africa with the opening of the first restaurant in 1971, in Orange Grove, Johannesburg, the brand’s founder – Colonel Sanders and his Finger Lickin’ Good chicken has now been firmly entrenched on the continent.

In fact, KFC’s great-tasting, freshly-prepared chicken is so loved, that there are now more than 900 restaurants across the country, and 30 000 jobs created.It also seems customers can’t get enough of the brand, so much so that KFC has been voted the most-loved fast food brand in South Africa for the past 17 years, and last year the top overall brand in the country in the Sunday Times Top Brands awards.

Being the leading Quick Service Restaurant (QSR) brand in South Africa takes hard work and KFC always ensures meticulous attention to health and safety standards to prepare quality chicken, transparency in who supplies their chicken and most importantly, the way it is served to their customers.

The brand is open and honest about the quality of their food. The farm to restaurant process is one which they are proud of, and they make sure all their suppliers and restaurant teams share the same vision. In fact,KFC is checked 34 times from farm to restaurant to ensure quality and safety of the product.In addition to this, every KFC restaurant is audited five times a year by an independent auditor to make sure teams are adhering to and maintaining the strictest health and safety procedures.Every KFC restaurant follows a strict wash, rinse and sanitise process to guarantee the handling of the chicken and other products – ensuring quality and freshness in every bite.

KFC does not own farms; rather, they support local businesses by sourcing all chickens locally, from the same suppliers that supply food to South Africa’s favourite premium retailers.

The brand never cuts corners, no matter what.Each fresh batch of chicken starts with highly-trained cooks inspecting each individual piece. The chicken is then individually hand breaded and rolled into a secret combination of 11 herbs & spices before being fried at a minimum of 170 degrees Celsius, ensuring every piece of chicken is golden, crispy deliciousness. Once the chicken has reached its internal holding time and hasn’t been served to customers, it is removed from the shelf and a new batch is cooked. Ensuring hot and fresh chicken is always served.

However, KFC doesn’t waste food, so they feed people – not landfills. To do this, KFC South Africa has launched a ground-breaking initiative to reduce the amount of surplus food in their restaurants that goes unconsumed by introducing their Harvest programme. Through the KFC Harvest programme, in partnership with Food Forward South Africa, KFC donates its surplus chicken-on-the-bone, fillets and wings to selected non-profit beneficiaries daily, and in the process, provides essential protein to those that need it most.

Protein is the building block of life, it makes us who we are, and gives us the energy to move, think, dream and explore. KFC believes in the power of protein and that every meal deserves it.

KFC Harvest is important because as the first Quick Service Restaurant to effectively solve what is done with its surplus food, the company aims to repurpose ‘food waste’ into surplus food that is consumable and provides necessary nutrients to those in need. KFC Harvest is not another CSI initiative, but a responsible business practice that spearheads the call to provide protein to those that aren’t fortunate enough to have it in their daily diets, and they hope other quick service restaurants will follow suit.

Surplus food defined by KFC is food that is perfectly edible and safe for human consumption but is surplus in nature due to the standards and procedures that exist within the restaurants due to internal cooking times.
Food Forward SA partners with KFC to ensure all frozen surplus chicken is distributed from their depots countrywide to numerous beneficiaries who collect the food and then prepare nutrient-rich meals for people in need, adding protein to their diets and for many, for the first time. Since launching in 2015, there are just under 200 KFC restaurants participating in the programme, having donated approximately 326 058 kilograms of food that provide an excess of one million meals to numerous non-profit beneficiaries locally.

Giving back to the communities in which they operate is just as rewarding as a bite of their chicken. Responsible business practice is non-negotiable for the brand, and the company aims to get the Harvest process into more of their restaurants across the country.

KFC is proud to be part of this country’s heritage and their customers’ lives. They will continue to serve great tasting chicken from farm to restaurants with high quality standards, and continue to give back to communities around the country through their new Harvest initiative.