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LATEST NEWS

Smithfield Foods and Brands Now Unified Under “One Smithfield”

Earlier this year we made the exciting announcement that our company has realigned to unify all of our independent-operating companies, brands and more than 48,000 employees under one corporate umbrella in order to form “One Smithfield”. 

By harmonizing our brands and streamlining our resources, we are better positioned to further our mission of offering Good food. Responsibly. This will allow us to most efficiently and effectively use our management and talent to produce, market and sell our vast range of products. C. Larry Pope, Smithfield’s President and CEO explains that, “The steps we are taking today build on our strong momentum and successes as we continue to solidify Smithfield’s position as a global leader in branded packaged meats.”

With these changes, we continue our promise to be “The same old Smithfield, but better.” Consumers still will be provided with the same brands they know and love. Employees will all keep their jobs, and all of our plants and offices will stay open. This internal realignment simply strengthens our ability to maintain our quality products and offer rewarding jobs to 48,000 employees worldwide.

We are thrilled and hopeful about the continued success this change will bring to our company, our consumers and our community. 

 

 

Are You Helping Hungry Homes® this Year?

More than 35 million Americans live in households considered to be food insecure.

As a food company, we understand the benefits of access to proper nutrition on a regular basis. Unfortunately, millions of Americans don’t have that access, and, as a result, they lack the nutritional benefits that many of us take for granted.

Helping Hungry Homes® is Smithfield’s initiative focused on alleviating hunger across the country. In fiscal 2013, Helping Hungry Homes provided 8.4 million servings of food through food banks, school nutrition programs, disaster relief and community outreach programs.

By partnering with other charitable initiatives such as Al Roker’s “Lend a Hand” series, Helping Hungry Homes has had a positive impact on millions of families, but there is still so much to do.

If you want to help the hungry this year, there’s a lot you can do–even from home. Start with looking through your pantry and donating any unwanted goods to the food bank. If your grocery store has a hunger initiative, throw a few extra food items in your cart as you shop and donate them on the way out.

You can even gather a group of friends or coworkers together to box up with canned goods and/or non-perishable food items like diapers, toiletries, hats, gloves and scarves, and deliver them to a nearby homeless shelter.

Finally, if you should find the time, volunteer a little time; it feels great to give back to people in your community. Check online for hunger initiatives local to you, and keep an eye out this year for more Smithfield Foods’ Helping Hungry Homes stories, because 8.4 million servings of food in a year is just the start.

Helping tomorrow’s environmentalists grow: Murphy-Brown sponsors the 2015 Area VII Environthon in North Carolina

Are you thinking what is an Envirothon? The program is a fun, hands-on, natural science academic competition for teams of middle and high school students sponsored by the North Carolina Association of Soil and Water Conservation Districts.

It’s an outdoor event where the teams compete in natural resources knowledge and an ecology field day. Students are tested on subject areas including aquatic ecology, forestry, soils and land use, wildlife and current environmental issues.

This year-long curriculum combining in-class studies with outdoor training in ecology and natural resource management emphasizes teamwork and higher order thinking skills, such as analysis and interpretation. It helps develop interest in the environment with students who will assume future leadership roles.

Murphy-Brown is proud to be an annual sponsor of the Area VII Envirothon with a donation that helps provide lunch and a t-shirt to the 300+ participants.

“Mozaic Smithfield Romania” Newsletter Wins PR Award of Excellence

We want to extend a big congratulations to our Romanian subsidiaries Smithfield Prod, Smithfield Ferme and Agroalim, for their ongoing collaboration putting together their award-winning newsletter, “Mozaic Smithfield Romania.” The Mozaic recently won a Diploma of Excellence in a national public relations competition among Romanian communications professionals for 2014.

The newsletter was cited by an international jury of communicators for its creativity, innovation and impact. It has become a fun and effective way to educate employees about company initiatives and create connections throughout the company. Each issue covers a wide variety of topics about ISO Certification progress, safety training tips and employee interviews about personal and career goals, among other company happenings.

Mozaic team

 

 

 

 

 

 

Smithfield Romanian Team at the awards ceremony

Mozaic award

 

 

 

 

 

 

 

Diploma of Excellence Award the team received

 

Making us proud: Food Engineering magazine names Smithfield Foods its 2014 Sustainable Processor of the Year

Sustainability projects at three of our plants in Indiana, Illinois and North Carolina have earned Smithfield Foods the title 2014 Sustainable Processor of the Year by Food Engineering magazine.

This honor, featured in the November issue, is the first to focus on multiple plants rather than one Sustainable Plant of the Year, as in the past. This is because of our corporate priority to improve the sustainability of all our plants and to give back to the communities in which we’re located.

Two initiatives were recognized at John Morell Food Group’s Armour-Eckrich Meats plants in Peru, Ind.—one, a project to reduce the amount of wastewater sent to a public treatment plant, and the other on the facility’s achievement of zero-waste-to-landfill status—a first within our organization.

Also honored were our Saratoga Food Specialties operations in Bolingbrook, Ill., where multiple initiatives reduce energy and water use as well as the amount of waste to landfill, and a project at the Smithfield Farmland plant in Tar Heel, N.C., which utilized biogas from wastewater.

Food Engineering’s decision to feature multiple projects at Smithfield operating companies is further testament to the deep commitment to sustainability found throughout our business,” said Dennis Treacy, executive vice president and chief sustainability officer, Smithfield Foods. “We salute our colleagues for making us proud.”

“Just Means” Looks At Smithfield’s Sow Housing Transformation

GinafotoJIn a piece titled Smithfield Foods Phases Out Gestation Crates on the popular CSR and sustainability site, Gina-Marie Cheeseman discusses the gestation crate issue and looks at Smithfield’s progress.

Smithfield Foods Continues “Sustainability Stories” Web Series

Feedstuffs, an Agribusiness newspaper, wrote an article on our continued efforts with our Sustainability Stories. Click here to read the full article.

Smithfield Reflects on Sustainability

Our Sustainability Story about our environmental efforts at our plants was featured in an article by Meat & Poultry. Click here to read the full article.

Smithfield Farmland Vice President Named Next National Pork Board CEO

We want to share some great news that one of our employees will join the National Pork Board as its new Chief Executive Officer.

Chris Hodges, senior vice president of business development at Smithfield Farmland, one of our subsidiaries, will join the Board staff on February 16th. He is a pork industry leader with substantial senior management experience in agriculture, and we share his enthusiasm for this new role.

“When I first joined what was then Farmland Industries as a grain division manager, I joined a farmer cooperative,” said Hodges. “Over the years, I have grown to understand the needs and challenges facing pork producers. From product marketing to disease management to sustainability, I look forward to working with the National Pork Board staff and Board to develop the tangible tools and grassroots programs on behalf of America’s pig farmers.”

Read More

Continue our “Sustainability Stories” Web Series with a look at Environmental Performance

In the third of our three-part series of web sustainability stories, we invite you to join us on a virtual “day-in-the-life-of” journey with Kinesha Allen, the environmental manager at our Smithfield Farmland facility in Smithfield, Va..

We follow a day in her role, which runs the gamut from checking water and energy usage to volunteering at local schools. She’s proud of her team’s award-winning performance, the latest of which is the 2014 Business Partner of the Year from the Virginia Recycling Association.

But it’s more than awards for Kinesha, she says: “As (parents) we want the best for our children; I can give my kids the best clothes, the best education, but at the end of the day I couldn’t give them the perfect environment.”

Read More

Youtube Videos
A Response to Food, Inc. 1:04 A Response to Food, Inc.
What's Happening Now Videos

A Response to Food, Inc.

People sometimes ask us if we have a response to the movie Food, Inc. In this short video, our EVP and CSO Dennis Treacy provides insight as to why Smithfield did not talk to the movie producers and our perspective on the film. If you have questions about particular claims made in the movie, please ask us through our website http://www.smithfieldcommitments.com, or contact us through Twitter or Facebook.

Smithfield Foods--A Chat with our Chief Sustainability Officer--Part 4: Our Investment 1:20 Smithfield Foods--A Chat with our Chief Sustainability Officer--Part 4: Our Investment
What's Happening Now Videos

Smithfield Foods--A Chat with our Chief Sustainability Officer--Part 4: Our Investment

As we move forward with our sustainability initiatives, we need to take the concerns of our investors seriously. We have found an increasing level of interest among our investors in issues related to sustainability, and what we are doing as a company in this area.

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