Smithfield releases Part 2 of Sustainability Report

by Kimberlie Clyma
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SMITHFIELD, Va. – Smithfield Foods Inc. has issued the second part of its 2016 Sustainability Report. This installment, the Environment section, highlights the company’s environmental leadership initiatives. Throughout May, Smithfield will release the 16th annual report in weekly segments. Smithfield has been publishing an annual sustainability report since 2001.

The company released its Animal Care section May 2. According to Smithfield, the company was the first to commit to group housing of pregnant sows on company owned farms worldwide; the only producer to report its usage of antibiotics; and the first pork producer to design and put into practice a systematic and comprehensive welfare management program for its animals.

Stewart Leeth, Smithfield Foods
Stewart Leeth, vice president of regulatory affairs and chief sustainability officer, Smithfield Foods

“As a global food producer, we embrace our unique responsibility to drive positive change across our industry while improving our operating efficiencies and adding new value to our own supply chain,” said Stewart Leeth, vice president of regulatory affairs and chief sustainability officer for Smithfield Foods. “Years ago we were the first in our industry to achieve ISO 14001 environmental certification for all of our farms and processing facilities worldwide, and I am pleased that our leadership continues to accelerate with our recent greenhouse gas (GHG) reduction commitment.”

Included in the Environment section of the report is detailed information about many of the company’s environmental programs and initiatives, including:

• The company’s new commitment to reduce GHGs 25 percent by 2025 throughout its entire supply chain, from feed grain to packaged bacon.

• A first-of-its-kind manure-to-energy project to harvest biogas from manure lagoons with the potential to produce about 2.2 billion cubic feet of natural gas, enough to power nearly 53,500 homes for an entire year.

• The addition of two zero-waste-to-landfill facilities, bringing the total to eight companywide.

• Energy intensity reduced by 14.5 percent from a 2014 baseline, among other natural resource demand reductions.

• The company’s adoption of its first written Water Policy, noting its commitment to protecting water quality and conservation across all its operations as well as cooperation with regulatory agencies to manage water resources.

• 69 third-party awards for companywide 2016 environmental sustainability achievements from organizations including the National Association of Conservation Districts (NACD) and the North American Meat Institute (NAMI).

Kenneth M. Sullivan, president and COO, Smithfield Foods
Kenneth M. Sullivan, president and CEO, Smithfield Foods

“Smithfield’s environmental initiatives have long been the backbone of our sustainability program, and continue to set us apart from our peers,” said Kenneth M. Sullivan, president and CEO of Smithfield. “Our diligence in this area allows us to be a supplier of choice to our customers, and to continue to produce good food the right way.”

The next section of the report will be released on May 16, and the full report on May 23. Part 3 focuses on food safety and quality as well as helping communities.

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