IPPE 2017

North American Meat Institute awards meat industry leaders

Pork giant Smithfield swept up a number of environmental accolades

Smithfield Foods gained significant recognition for its environmental achievements at the North American Meat Institute’s (NAMI’s) 2017 annual awards luncheon.

A total of 44 US meat plants were rewarded with a tier 4 environmental award, which singles out those achieving an ISO 14001 environmental management system accreditation, at the event. Of those plants, 41 were operated by Smithfield Foods.

In December the pork processing giant, which completed a deal to acquire Clougherty Packing for $145m in January, announced plans to cut greenhouse gas emissions by 25% by 2025.

Provisur Technologies was the recipient of the Supplier of the Year Award.

Industry contributions

In addition to these plant and company achievements, a number of individuals were also recognised for their industry contributions.

Greg Benedict, former chief operating officer and president of American Foods Group, was given the E Floyd Forbes award. The accolade honours individuals for a career of outstanding industry-related accomplishments and overall dedication to the meat industry.

The Industry Advancement Award, which honours an individual, group or company whose work has contributed to the success of the meat and poultry industry, was bestowed on Michael Gangel, president, The Chad Company.

Jack Link’s

John Link, founder and chairman of Jack Link’s, received the Edward C Jones Community Service Award, which recognises an individual or company that has shown strong commitment to the communities in which it operates.

Dr Keith Belk, professor of animal sciences at Colorado State University, gained the Foundation for Meat & Poultry Research & Education Scientific Achievement Award. The trophy is given to an individual from industry, academia or government who has significantly contributed to the scientific knowledge of the meat and poultry industry.

Dr Jeff Sindelar, associate professor and extension meat specialist at the University of Wisconsin-Madison, won the Harry L Rudnick Educator’s Award. This accolade goes to an academic for outstanding contributions in the field of food science education.

Awards were presented by J Michael Townsley, president, Bob Evans Foods, and NAMI chief executive officer Barry Carpenter.

Several other companies’ factories won tier 1-3 environmental awards, reflecting progressive improvements in environmental management.

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