Smithfield Foods, Inc., Smithfield, Va., released the second installment of its 16^th annual Sustainability Report. The Environment section highlights Smithfield's environmental leadership in key areas, which includes continuing reductions in natural resource demands and the addition of many environmental projects improving business performance and supply chain efficiency.

"As a global food producer, we embrace our unique responsibility to drive positive change across our industry while improving our operating efficiencies and adding new value to our own supply chain," says Stewart Leeth, vice president of regulatory affairs and chief sustainability officer. "Years ago, we were the first in our industry to achieve ISO 14001 environmental certification for all of our farms and processing facilities worldwide, and I am pleased that our leadership continues to accelerate with our recent greenhouse gas (GHG) reduction commitment."  

Smithfield's leading environmental programs and initiatives entail:

• The commitment to reduce GHGs 25% by 2025 throughout its entire supply chain, from feed grain to packaged bacon; this is said to be an industry first.
• A first-of-its-kind manure-to-energy project to harvest biogas from manure lagoons with the potential to produce about 2.2 billion cubic feet of natural gas, enough to power nearly 53,500 homes for an entire year.
• The addition of two zero-waste-to-landfill facilities, bringing the total to eight companywide.
• Energy intensity reduced by 14.5% from a 2014 baseline, among other natural resource demand reductions.
• The adoption of its first written Water Policy, noting its commitment to protecting water quality and conservation across all its operations as well as cooperation with regulatory agencies to manage water resources.
• 69 third-party awards for company-wide 2016 environmental sustainability achievements from organizations such as National Association of Conservation Districts (NACD), Washington, D.C., and the North American Meat Institute (NAMI), also based in Washington, D.C.

"Smithfield's environmental initiatives have long been the backbone of our sustainability program, and continue to set us apart from our peers," says Kenneth Sullivan, president and CEO. "Our diligence in this area allows us to be a supplier of choice to our customers, and to continue to produce good food the right way."