Tyson Foods sets out sustainability plans
Speaking at the 2017 Consumer Analyst Group of New York (CAGNY) Conference, president and CEO Tom Hayes said the company would be growing its portfolio of protein-packed brands and sustainable delivery.
“The purpose of our company is to raise the world’s expectations for how much good food can do, and we’re uniquely positioned to deliver just that,” said Hayes. “For us, sustainability isn’t a single issue; it’s about focusing on multiple dimensions in order to advance the whole. We will use our reach, capabilities and resources to drive positive change at a scale we believe no other company can match.”
The company said it would continue to invest in innovation, bringing to market a wide variety of new products that meet consumers’ desire for fresh food, more protein and in “flexible forms”. The company highlighted a dozen new products and announced that all Tyson consumer brand products would feature chicken with No Antibiotics Ever (NAE).
Improving animal welfare
Through its sustainability programme, Tyson Foods plans to: set a goal of reducing workplace injuries and illnesses by 15% year on year; establish strategic partnerships to set science-based sustainability goals; continue third-party audits of farms to certify humane treatment of chickens; improve how chickens are raised through a concept farm, with innovations designed to be better for the birds, the environment and food safety; and increase transparency across the business, including sustainability efforts.
Tyson Foods has also set a goal to eliminate the use of human antibiotics from its broiler chicken production by September 2017. To help achieve this goal, it is working on ways to reduce the need for human antibiotics on the farm by using alternatives, such as probiotics and essential oils, improved housing and selective breeding.
The company also unveiled a new corporate logo that “reflects the new direction” of Tyson Foods.
