Kansas City, MO — The American Meat Institute (AMI) presented 119 plants with Environmental Recognition awards during its 2014 Conference on Worker Safety, Human Resources and the Environment at the Westin Crown Center, Kansas City, Missouri.
This year 40 plants received the highest level Tier Four awards. Sixty one were recognized for Tier Three; 7 were recognized for Tier Two; and 12 plants were recognized for completing Tier One.
The Environmental Recognition Award Program is a four-tier, voluntary environmental management system toolbox, coupled with an awards program that ranges from simple to complex. The program begins in Tier One with a basic package of environmental policy statements and environmental policy compliance criteria, advances through more comprehensive requirements in Tier Two, incorporates a complete EMS model developed in cooperation with the EPA as Tier Three, and culminates with an ISO 14001 EMS as Tier Four.
“The environmental accomplishments of all of these plants are remarkable, said AMI Chairman Greg Benedict, President and CEO of American Foods Group. “They go beyond simple regulatory compliance. They reflect leadership and commitment to your jobs, communities and to the success of your industry.”
For a complete list of this year’s Environmental Recognition award recipients, click here.
The American Meat Institute (AMI) represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry. http://www.meatami.com/
The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.
Source: The American Meat Institute
