Washington, DC – The North American Meat Institute (NAMI) is now accepting applications for the 2016 Environmental Achievement Awards and the 2017 Environmental Recognition Awards.
The Environmental Achievement Awards recognize companies that go beyond compliance in their sustainability and environmental efforts, while the Environmental Recognition Awards honor companies that demonstrate a dedication to continuous environmental improvement, as witnessed by the development and implementation of Environmental Management Systems.
Applications for the 2016 Environmental Achievement Awards must be submitted by October 3, 2016, and can be accessed here. The deadline to apply to the 2017 Environmental Recognition Awards is October 14, 2016. Applications are available for download here.
The awards will be presented at a ceremony on January 31, 2017, during the Environmental Conference for the Meat and Poultry Industry, which is co-located with the 2017 International Production and Processing Expo in Atlanta, Georgia. The Environmental Conference will address key environmental issues facing the industry, including resource conservation, greenhouse gas emissions and waste management. For additional information about the awards, contact Nicole Vetsch at nvetsch@meatinstitute.org or 202/587-4228.
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ABOUT NAMI
The North American Meat Institute (NAMI) is the leading voice for the meat and poultry industry. Formed from the 2015 merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation. NAMI’s mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institute’s members produce the vast majority of U.S. beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.
Source: The North American Meat Institute (NAMI)
