Tyson Foods and World Resources Institute align on sustainability goals

Meat giant Tyson Foods said it’s collaborating with the World Resources Institute to develop industry leading, science-based greenhouse gas (GHG) and outcome-based water conservation targets for its operations and the company’s supply chain.

Tyson Foods CEO Tom Hayes has committed to raising the bar on the company’s sustainability initiatives, starting with the “no-antibiotics ever” chicken recently launched into retail stores. Hayes has also pledged to move toward adopting a more sustainable poultry farm model that looks at conserving land and water while also providing for enhanced animal welfare. Hayes also recently hired Tyson’s first chief sustainability officer, Justin Whitmore, who said sustainability is about thriving today and doing the right thing to thrive tomorrow.

“We’re collaborating with WRI on aggressive and attainable goals rooted in science. These will give us the opportunity to reduce our environmental impact over time so we can benefit now, and other generations will benefit in the future,” Whitmore said.

Tyson Foods measures and reports greenhouse gas emissions from sources it controls as well as indirect emissions from the energy it buys. The company will work with WRI to set the environmental targets for its supply chain as well.

“Tyson is focused on delivering sustainable food at scale,” Whitmore said. “Only by a comprehensive, holistic approach to sustainability can we make long-lasting positive change, for our company, our consumers and customers, our team members and our planet.”

Last year Tyson Foods paid out more than $103,000 in fines for violations of the federal clean air and clean water laws as well as a settlement over potential liability over the Comprehensive Environmental Response, Compensation, and Liability Act, known also as Superfund, according to the company’s Sustainability Report.