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.”