147 Plants Recognized with Environmental MAPS Awards During AMIF Conference on Worker Safety, Health, Human Resources and the EnvironmentTuesday, April 7, 2009
Denver, Colo. — The American Meat Institute Foundation (AMIF) today recognized 147 plants with Environmental MAPS awards during at reception at its annual Conference on Worker Safety, Health, Human Resources and the Environment, held April 5-7, at the Westin Tabor Center, Denver, Colo.
“These awards programs provide the guidance and acknowledgement intended to enhance our environmental stewardship,” said AMI President and CEO J. Patrick Boyle. “We congratulate all of the plants recognized this year and thank them for their efforts.”
The basis for the MAPS awards are the development and implementation of Environmental Management Systems (EMSs). They provide a proven framework by which AMI member companies can minimize their environmental footprint, improve efficiency and effectiveness, reduce accidents and injuries, lower costs and demonstrate corporate responsibility to the public.
The Environmental MAPS program is AMI’s voluntary, four-tiered EMS program that recognizes company and/or individual plant progress through the four tiers – from the first steps in Tier 1 of organizing for development of an EMS all the way through to implementation of a fully-functional EMS at Tier 3. One further step is available for those who choose to pursue it – achievement of ISO 14001 certification. A growing number of companies and plants are pursuing ISO 14001 status. Each Tier level has increasingly complex requirements, and plants or companies work to progress through the tiers to the level that works best for their environmental goals.
This year’s EMS recognition awards were given to 147 plants. Tier 1 recipients totaled four; Tier 2 recipients totaled 22; Tier 3 recipients totaled 67; and Tier 4 recipients totaled 54. Of the 147 recipients, nine plants are new entrants to the program and 44 plants have moved up a Tier.
For a complete list of this year’s MAPS Recognition award recipients, click here: http://www.meatinstitute.org/ht/d/sp/i/266/pid/266.
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