Tyson Foods CEO – Tom Hayes is championing the search for sustainable proteins and cleaner foods and if successful… could reshape the food industry, lower environmental impacts and create new career paths for many.
Springdale, Arkansas-based Tyson Foods produces 1 of every 5 pounds of meat consumed in the United States. This past year, their 122,000 employees processed and sold $15 billion worth of beef, $11 billion of chicken and $5 billion of pork along with another $8 billion in prepared foods. Half of their products are sold through retail grocers with the other half going to food-service outlets such as Burger King, Wendy’s, McDonald’s and others. Those monetary figures translate into the processing of 1.8 billion animals per year in dozens of mass process slaughterhouses that have long been criticized for air and water pollution, animal cruelty and labor violations. Bloomberg Business Week points out that Tyson is also responsible for tens of millions of metric tons of greenhouse gas emissions annually that are on par with the entire country of Ireland. CEO Tom Hays seems to be on a mission to change all of that. During his first few months on the job in 2017, he replaced 6 of 10 divisional leaders with hires coming from outside of the meat industry and created two new roles: chief technology officer and chief sustainability officer.
Click here to read about Tyson’s efforts to reform and potentially disrupt the meat industry for the better.
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