Tyson Foods released its 2018 sustainability report this week, demonstrating progress and increased transparency across key sustainability measures, including farming practices, worker health and safety, hunger relief and more.
The company accomplished the following in 2018:
- Workplace safety -- Tyson more than doubled its 10% year-over-year commitment to reduce Occupational Safety & Health Administration recordable workplace injuries and illnesses (a 22% decline).
- Team member education -- The Upward Academy, a language and life skills education program, was expanded to 33 plant locations.
- Environment -- It became the first U.S.-based protein company to receive approval from the Science Based Target Initiative for its greenhouse gas reduction target of 30% by 2030.
- Animal welfare -- Implementation of the largest third-party remote video auditing system in the industry was expanded.
- Hunger relief -- Tyson donated more than 46 million servings of protein to hunger relief efforts across the U.S. and continued to move ahead of schedule on meeting its commitment to provide $50 million in five years to fight hunger.
“Our progress is a testament to our unwavering commitment to accelerate sustainable food production,” Tyson Foods president and chief executive officer Noel White said. “As one of the largest food companies in the world, Tyson Foods plays an important role in contributing to a stable and sustainable food system for future generations.”
New partnerships signal progress
As part of the company’s efforts to develop best-in-class sustainability programs, Tyson established partnerships with industry leaders, including the Environmental Defense Fund, World Resources Institute, Oxfam America and the United Food & Commercial Workers Union. These partnerships will help Tyson accelerate its progress in meeting sustainability goals, which include reducing water use intensity 12% by 2020, reducing greenhouse gases 30% by 2030, increasing land stewardship practices on 2 million acres of row crop corn by the end of 2020 and increasing worker retention 10%.
“We’ve made progress but recognize there’s more to do,” said Justin Whitmore, Tyson Foods executive vice president, alternative proteins and chief sustainability officer. “Our team members are determined to lead a coalition of industry partners to sustainably feed the world. We’re excited to work with organizations who will challenge our thinking so we can advance sustainability on a global scale.”