Tyson Foods, Springdale, Ark., released its 2018 sustainability report, 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. More than doubled its 10% year-over-year commitment to reduce OSHA recordable workplace injuries and illnesses (a 22% decline).
  • Team member education. Expanded Upward Academy, a language and life skills education program, to 33 plant locations.
  • Environment. Became what is said to be 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. Expanded implementation of its third-party remote video auditing system.
  • Hunger relief. Donated more than 46 million servings of protein to hunger relief efforts across the United States, and continued to move ahead of schedule in 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,” says Noel White, president and CEO. “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 Foods established partnerships with industry leaders, including Environmental Defense Fund, New York; World Resources Institute, Washington, D.C.; Oxfam America, UK; and the United Food and Commercial Workers Union, Washington, D.C. These partnerships will help Tyson Foods 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 by 10%.

“We’ve made progress, but recognize there’s more to do,” says Justin Whitmore, 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.”