The various projects implemented at Smithfield facilities across the country produced measureable results, saving more than 337 million gallons of water, nearly 9 million kilowatts of electricity, about 305,000 dekatherms of natural gas and about 128,000 gallons of fuel oil. Smithfield executives presented one President's Award and 11 Sustainability Excellence Awards.
“Thanks to our employees’ innovative thinking and commitment to responsible operations, our company continues to make annual, measureable progress toward our goal of being the sustainability leader in our industry,” said Dennis Treacy, Smithfield’s executive vice president and chief sustainability officer. “Our sustainability awards program is all about recognizing employee initiatives that reflect care for the environment, our animals, our people, food safety and quality and our communities. At Smithfield, we recognize that innovation and thought leadership will ignite future growth. Our employees are constantly encouraged to innovate and this program rewards successes in that area.”
Award recipients included:
PRESIDENT'S AWARD
Hog Production Division, Kenansville, NC
Created and introduced a pork industry-focused school teacher's resource guide for inclusion in the curriculum of two public school systems.
ENVIRONMENT
Fresh Pork Division, Salt Lake City facility
Developed packaging that eliminated the need for packing tape, reducing waste.
Packaged Meats Division, St. James, Ill., facility
Installed digital air compressor controls, saving electricity.
Packaged Meats Division, Springfield, Mass., facility
Installed new system to help ensure discharge of acceptable wastewater levels to the city's own wastewater treatment system.
Packaged Meats Division, Kinston, NC, facility
Modified meat-processing equipment and plant drainage systems for reduction of pollutants in wastewater.
ANIMAL CARE
Hog Production Division, Science and Tech Dept.
Developed and standardized new state-of-the-art animal care equipment and practices.
EMPLOYEES
Hog Production Division, Yuma, Colo.
Created week-long activities for employees to emphasize each pillar of Smithfield's sustainability program.
Fresh Pork Division, Milan, Mo., facility
Implemented wellness programs, encouraging balanced diets and exercise to improve employee health.
FOOD SAFETY
Packaged Meats Division, Peru, Ind., facility
Developed and installed new system to utilize steam for assuring cleanliness of microwave bacon conveyor systems.
COMMUNITY OUTREACH
Hog Production Division, Waverly, Va.
Developed enhanced forested buffers to further protect surface waters.
Norson, Hermosillo, Mexico
Provided prolonged support to the community after an upstream chemical spill from a copper mine.
VALUE CREATION
Hog Production Division, Missouri
Installed a flexible grain storage system, increasing the ability to purchase and store local grains and optimize market pricing.
