The Science Behind Tyson's Meaty New Sustainability Agenda
by Heather Clancy, Editorial Director, GreenBiz
Originally published by GreenBiz
Former McKinsey consultant Justin Whitmore was on the job as the first chief sustainability officer of Tyson Foods just one month when he disclosed his team’s intention to set science-based targets for cutting greenhouse gas emissions and to embrace "outcome-based" water conservation goals across the company’s operations and supply chain.
It tapped World Resources Institute to assist with that process. "Sustainability is about thriving today and doing the right thing to thrive tomorrow," Whitmore said, announcing the partnership. "We’re collaborating with WRI on aggressive and attainable goals rooted in science. 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."
Last week, Tyson partially delivered on that promise with an ambitious commitment to trim North American emissions by 30 percent by 2030. The company also launched a new Innovation Lab in Chicago. Its first project: researching ways to reduce food waste by using meat scraps that are usually discarded in production as part of a new snack line, Yappah.
