Tyson Foods is working with the World Resources Institute (WRI) to develop science-based greenhouse gas (GHG) and outcome-based water conservation targets for its operations and the company’s supply chain.
The agreement with WRI follows recent announcements about Tyson Foods’ commitment to a healthier workplace and the decision to move to ‘no antibiotics ever’ in its Tyson branded retail line of chicken.
This makes the company the world’s leading provider of chicken raised without antibiotics.
“We’re collaborating with WRI on aggressive and attainable goals rooted in science,” said Justin Whitmore, chief sustainability officer.
“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.”
Tyson Foods currently measures and reports GHG emissions from sources it controls as well as indirect emissions from the energy it buys.
Environmental targets designed with WRI will eventually involve collaborating with the company’s entire supply chain, including material and ingredient suppliers, and the farmers who raise and supply Tyson with chicken, turkey, cattle and pigs.