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Environmental Compliance and Sustainability Issues To Be Spotlighted Conference on Worker Safety, Human Resources and Environment

Friday, March 2, 2012

Washington, D.C. — Important topics related to  environmental compliance and sustainability will be highlighted during the American Meat Institute Foundation’s 2012 Conference on Worker Safety, Human Resources and the Environment, March 14-15, at the Westin Crown Center, Kansas City, Missouri. 

Scheduled sustainability sessions include: water footprinting led by Bill Gill, assistant vice president, environmental affairs, Smithfield Foods, Inc.; third party management of waste led by John Meyer, director of environmental affairs, John Morrell & Co.; a case study on heat recovery led by Sam Gladis, business director — heat pumps, Emerson Climate Technologies, and Don Stroud of Kraft Foods, Inc.; lighting retrofit project, led by Paul Gomes, environmental/regulatory compliance engineer, Indiana Packers Corporation; recycling contaminated plastics led by Steve Sutta, president, Green Planet 21; resource conservation led by Mike Steur, director, client development, Hixson; and responding to customer surveys led by Bill Gill, Smithfield Foods, Inc.; Paul Rutledge, EHSS director, Johnsonville Sausage, Inc.; Dennis Boik, director of environmental and sustainability issues, American Meat Institute.

Environmental compliance session topics include: PSM & RMP audits, led by John Tignor, corporate director of health, safety and security, Smithfield Foods, Inc.; GHG reporting, led by Eric Lassalle, director of energy initiatives, Smithfield Foods, Inc.; air permit issues led by Chris White, department manager, AECOM Technical Services, Inc.; and water regulation led by Greg Sindt, engineer, Bolton & Menk, Inc. In addition, Terry Satterlee and Mat Larsen, partners at Shook, Hardy & Bacon, LLP, will lead a session on the latest regulations.

The annual Worker Safety and Environmental Recognition awards will be presented on March 14 during an awards ceremony and reception.

Registration is $550 for AMI members, $485 each when three or more members register together and $825 for non-members, A registration fee for a pre-conference workshop on ammonia refrigeration is $75. 

For more information, registration and ongoing updates, visit the Events/Education section of http://www.meatinstitute.org/.




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.


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