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AMI Foundation Honors 10 Facilities with Environmental Achievement Awards

Friday, March 4, 2011

(American Meat Institute)The AMI Foundation is honoring 10 facilities with its biennial Environmental Achievement Awards. These awards are presented to member companies that go beyond environmental compliance by designing and successfully implementing an innovative plant upgrade, environmental program or outreach initiative.
The four categories and this year’s award winners are:
Advances in Environmental Technology
First Place:  Indiana Packers Corporation - Delphi, Indiana
Second Place: Keystone Foods, LLC - Equity Group Eufaula Division – Bakerhill, Alabama
Environmental Outreach to the Public
First Place: Smithfield Packing Co., Inc. - Smithfield, Virginia
Second Place: Patrick Cudahy, Inc. - Cudahy, Wisconsin
Second Place: Premium Pet Health - Denver, Colorado
Pollution Prevention
First Place:  Smithfield Packing Co., Inc. - Smithfield, Virginia
Second  Place:  JBS Green Bay, Inc. – Green Bay, Wisconsin
Second Place: JBS Greeley, Inc. – Greeley, Colorado
Resource Conservation
First Place:  Progressive Processing, Inc. – Dubuque, Iowa
Second Place:  John Morrell & Co. – Cincinnati, Ohio
“We congratulate these award winners on their important efforts to reduce our environmental footprints,” said AMI President and CEO J. Patrick Boyle. “These companies are role models for the rest of our industry and we will all benefit and learn from these great innovations.”
Award winners will be recognized on March 9, 2011, during AMIF’s 2011 Conference on Worker Safety, Human Resources and the Environment, at the Hyatt Regency Crown Center, Kansas City, Missouri. Two award winners — Indiana Packers Corporation and John Morrell & Co. — will also share their success stories during the conference.
For more information on the AMIF Conference on Worker Safety, Human Resources and the Environment, click here: http://www.meatinstitute.org/ht/d/sp/i/10426/pid/10426.
For more information on the environmental achievement awards program, click here: http://www.meatinstitute.org/ht/d/sp/i/11491/pid/11491.

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