-Scopes 1 and 2 (emissions associated with our company-owned restaurants, our corporate offices, transportation): Reduce 46% by 2030 compared to 2019 -Scope 3 (franchisee-owned restaurants’ energy emissions): Reduce by 46% on a per restaurant basis by 2030 compared to 2019 -Scope 3 (supply chain−core proteins and packaging): Reduce emissions by 46% on a per-metric ton basis, below 2019 levels for beef, poultry, dairy and packaging procured -Yum! has set an ambition to reach net zero for all emissions scopes by 2050

-By 2030, reduce food loss waste by 50% in accordance with U.S. Food Loss and Waste 2030 Champions -By the end of 2025, reduce average water withdrawals from company-owned restaurants by 10%, compared with 2017 level -unclear: Eliminate unnecessary plastics across all brands by 2025 -Reduce virgin plastic content by 10% by 2025 across all brand -unclear: Move consumer-facing plastic packaging to be reusable, recyclable or compostable by 2025 across all brands -no target: KFC Europe has committed to source 100% sustainable soy by 2025 -By 2025, remove artificial colors, artificial flavors and partially hydrogenated oils (PHOs) from core food ingredients globally, as part of continued clean labeling efforts

-no target: 100% of above-restaurant, corporate employees completed annual compliance training, including our Global Code of Conduct -Source 100% cage-free eggs across at least 25,000 restaurants, including the U.S., Western Europe and other leading markets by 2026 on the way to sourcing 100% cage-free eggs in all markets by 2030 -Transition to 100% Global Food Safety Initiative (GFSI) Recognized Certification for all suppliers and distributors

-Achieve gender parity in leadership globally by 2030 in alignment with Paradigm for Parity