The Environmental MAPS program, a four-tiered environmental management program is a systematic approach to achieve environmental and other organizational goals to help each participating facility minimize its environmental "footprint." The acronym MAPS refers to the four different levels that facilities can achieve: M - Master; A - Achiever; P - Pioneer; and S - Star. Included in Environmental MAPS is an awards program.
"The Environmental MAPS program will provide a simple, step-wise approach to achieving a complete environmental management system (EMS)," said AMI President and CEO J. Patrick Boyle. "The implementation of this EMS program throughout the meat and poultry industry will help us achieve continual improvements in environmental management."
The program, developed through AMI's Environmental Committee, comprises four tiers to help facilities begin and improve upon their environmental management systems:
- Tier 1, Environmental Master-At this level, facilities implement a basic package of environmental policy statements and compliance criteria.
- Tier 2, Environmental Achiever-At this level, facilities begin to implement more comprehensive requirements such as identifying environmental aspect and impacts and implementing environmental practices.
- Tier 3, Environmental Pioneer-At this level, facilities incorporate a complete EMS model developed in cooperation with the Environmental Protection Agency (EPA).
- Tier 4, Environmental Star-At this level, facilities culminate their environmental management activities by completing an audit cycle and receiving ISO 14001 certification from the International Standards Organization.
Facilities wishing to participate in the awards program will receive points for their environmental activities. Participants amassing points specific to each tier will be recognized at an annual spring banquet. The award program will run on a calendar year beginning in January 2004 with the first awards ceremony expected to take place in the spring of 2005.
EMS development at facilities can begin at any time. Training information and seminars will be available to AMI members in late 2003 and throughout 2004. Additional information and the Environmental MAPS guide will be available on the AMI Web site.
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. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.