KFC Africa GM Akhona Qengqe talks fast food and building green standards

ESG Global recently asked Akhona Qengqe, general manager of KFC Africa, three clever questions on how she disposes of her KFC meal packaging, the brand's building green global standards and supporting franchisees in a sustainable manner.

Somewhere in the world, a new KFC opens every 3½ hours. The brand has a presence in more than 150 countries, home to more than 30,000 restaurants – with 1,500 restaurants in Africa, which includes close to 1,200 in South Africa.

ESG Global recently asked Akhona Qengqe, general manager of KFC Africa, three clever questions on how she disposes of her KFC meal packaging, the brand’s building green global standards and supporting franchisees in a sustainable manner.

How often do you eat KFC? What do you do with the packaging once you have finished your meal?
I often pop into one of our restaurants for a KFC treat when my schedule has been hectic and family time is my main focus. I also do regular restaurant visits – mostly as a consumer – to ensure that what we promise our consumers is what they experience when they get to our restaurants. But most importantly to uphold our culture of recognition and recognise the team members of doing an incredible job every day.

At head office, we’re also fortunate to get exclusive taste previews of new menu innovations—like the recent Kentucky Town launches featuring partnerships with Doritos and Six Guns. So yes, I do get to enjoy our delicious food quite often!

Importantly, I’m also proud of the progress we’ve made in sustainable packaging. All of KFC’s consumer-facing packaging is now reusable, recyclable, or compostable. We’ve phased out unnecessary materials, upgraded to environmentally responsible alternatives, and strengthened our recovery and recycling systems. We have also unlocked a waste circularity system with our back of house waste where our corrugated board is collected from our restaurants, this packaging is sent to our recycling partners, who ensure it is responsibly processed and given a meaningful second life. It’s part of how we feed potential — with purpose, with pride, and with care.

What is the simplest way of understanding KFC’s building green global standards?
Even though KFC is South Africa’s biggest QSR brand, with 1,169 restaurants, demand still outstrips supply, so we are constantly on the lookout for new sites. But our growth is always guided by responsibility and purpose. Every KFC build or renovation follows the brand’s Building Green global standards, which ensure we protect the planet while feeding possibility.

These standards cover:

Optimised heating ventilation and air-conditioning (HVAC).
Optimised exhaust hoods.
Energy-efficient cooking and holding equipment.
Energy-efficient refrigeration.
A ban on CFC and HCFC refrigerants in HVAC equipment.
Energy-efficient interior and exterior lighting.
Minimal water use in the building and in kitchen processes.
A no-smoking policy inside and around the building.

It’s part of our broader ambition to deliver trust with every bite, and to show undeniable respect for how we serve communities and the planet.

You have noted that when a new KFC is built, the social upliftment ranges from enhancing roads and utilities to introducing technology upgrades like WiFi and point-of-sale systems. What are the top three support mechanisms in place to support franchisees in ensuring such infrastructure is sustainability maintained over the medium and long-term?
Once a restaurant opens, we support it through ongoing maintenance cycles and comprehensive remodels every five years. These aren’t just cosmetic upgrades—they reflect our ongoing commitment to aligning with evolving environmental best practices and KFC’s refreshed, inclusive brand identity.

Beyond infrastructure, each new KFC brings lasting socio-economic upliftment:

An average of 35 direct jobs are created per restaurant, many of which provide growth opportunities for young people and women in local communities.
Our technology investments — from upgraded point-of-sale systems, self-service kiosks to high-speed WiFi — create smart hubs for connection, commerce, and learning.
Through business continuity support, we nurture franchise legacies that strengthen both the brand and the people behind it.

These are not just restaurants; they are platforms for youth potential, spaces where women lead, and environments where fairness, growth and integrity shape futures.