Tyson Foods, World Resources Institute collaborate to meet GHG, water conservation targets
This agreement follows a recent announcement 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.
As part of its deeper commitment to sustainable food production, Tyson Foods, Inc., Springdale, Ark., announced a collaboration with the World Resources Institute (WRI), Washington, D.C., to develop science-based greenhouse gas (GHG) and outcome-based water conservation targets for its operations and the company’s supply chain.
This agreement follows a recent announcement 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.