Epsilon Archive for Student Projects

Abstract

This thesis project looked at the preparedness of the Quick Service Restaurant Sector
(QSRS) in Sweden for the introduction of a new EU law in 2024, the Corporate Sustainability
Due Diligence Directive (CSDDD). Food systems play a major role in the climate crisis,
contributing up to one third of all greenhouse gas emissions, with the QSRS playing a
significant role in this across the globe. The QSRS is also associated with a number of health
issues, with their supply chain also presenting a number of human rights risks. The aim of this
study was to identify the challenges in meeting the CSDDD in the service sector. The
theoretical perspective of the Triple Bottom Line served as a point of ontological departure.
Focus was placed on due diligence reporting as seen in the sustainability reports published in
the QSRS. The project assessed preparedness of due diligence processes and sustainability
strategies of the Swedish QSRS for the implementation of the CSDDD. It addressed human
rights and environmental issues along the supply chains of the three biggest Quick Service
Restaurants (QSRs), McDonald’s, Max Hamburgers, and Burger King. A case study was
carried out that analysed the sustainability reports and codes of conduct of these QSRs, as
well as interviewing two sustainability professionals on due diligence practices. The results
showed that McDonald’s and Max Hamburgers have the due diligence processes in place to
work towards meeting the requirements of the CSDDD, though Burger King has significant
work ahead to reach this level.