AMI Foundation Honors Nine Facilities with Environmental Achievement Awards; Winners to Share Their Success Stories at Sustainability Pavilion During WWFETuesday, September 22, 2009
Washington, D.C -- Nine meat and poultry plants will soon receive American Meat Institute Foundation (AMIF) Environmental Achievement Awards. These biennial 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.
This year's award winners, in five categories, are:
Advances in Environmental
First Place: John Morrell & Co. - Sioux Falls, S.D.
Environmental Outreach to the
First Place: Sara Lee Food and Beverage - Claryville, Ky.
Second Place: Farmland Foods, Inc. - Monmouth, Ill.
First Place: Hormel Foods Corporation - Austin, Minn.
Sara Lee Food and Beverage - Claryville, Ky.
Second Place : Curly's Foods, Inc. - Sioux City, Iowa
First Place: Sara Lee Food and Beverage - New London, Wis.
Second Place: Equity Group Ohio Division, LLC - North Baltimore, Ohio
First Place: Smithfield Packing Company, Inc. - Tar Heel, N.C.
Second Place: Equity Group Georgia Division, LLC - Camilla, Ga.
Award winners will be honored on Oct. 28, 2009, during AMI's International Meat, Poultry & Seafood Convention & Exposition, part of Worldwide Food Expo in Chicago, Ill. For the first time, several award winners will be sharing their success stories at the new Wordwide Food Expo Sustainability Pavilion, sponsored by Center for U.S. Dairy and Meat and Poultry magazine.
"We are proud of the innovative efforts of our member companies in enhancing their environmental programs," said AMI President J. Patrick Boyle, chairman of the AMI Foundation. "We are also pleased that these leaders will share their stories in the Sustainability Pavilion at our upcoming convention and exposition so that others may benefit from their ideas."
The tentative schedule for Sustainability Pavilion presentations follows:
Wednesday, October 28, 2009
11:00 - 11:20 a.m. Energy Intelligence:
Monitoring and Managing Toward Sustainability
and Cost Savings in a Capital and Carbon
Speaker: A Representative from EPS Corp.
11:30 - 11:50 a.m. Environmental
Achievements in Resource Conservation: Singer
Speaker: Sylwia LaBudde, Smithfield Packing Company, Inc. - Tar Heel, N.C.
12:00 - 12:20 p.m. "Downstream" Food
Industry Sustainability Projects: What are your
Speaker: Jonathan Dierking, Shaw Environmental & Infrastructure Group
12:30 - 12:50 p.m. Environmental
Achievements in Pollution Prevention: Focus on
Speakers: Bob Wilt, Keystone Foods, LLC - Equity Group Ohio Division;
Andy Kornick, Keystone Foods, LLC - Equity Group Ohio Division
1:00 - 1:50 p.m. Lessons from Dean Foods on
How Efficiency Projects Helped Save Costs and
Reduce Energy and Water Use
Speaker: Dale Bunton, Dean Foods
2:00 - 2:50 p.m. Saving Money and the
Environment with Clean-in-Place
Speaker: Howard Depoy, Lala Foods, Inc.
3:00 - 3:50 p.m. How to Make the Decision on
the Best Package
Speaker: Gail Barnes, vice president, technology and packaging, Dairy Management, Inc.
Thursday, October 29, 2009
11:00 - 11:50 a.m. Tetra Pack Special
Speaker: A Representative from TetraPak
12:00 - 12:20 p.m. Liquid, Food &
Beverage Carton Recycling
Speaker: Robert Brown, Carton Council
1:00 - 1:20 p.m. Quantifying the
Environmental Impact of Sustainable Secondary
Speaker: Peter Fox, Delkor
1:30 - 1:50 p.m. Sustainable Manufacturing
of Innovative Molecular Technologies in Plants:
Examples for the Food Industry
Speaker: John Greaves, Ph.D., Kemin Food Ingredients
2:00 - 2:20 p.m. Environmental Achievements
in Pollution Prevention: Reducing Chloride Use
at the Plant
Speaker: Scott Obremski, Sara Lee Foods - New London, Wis.
3:00 - 3:20 p.m. Environmental Achievements
in Outreach to the Public: Environmental
Scholarships via Metal Recycling
Speaker: Isaac Yoder, Farmland Foods, Inc. - Monmouth, Ill.
3:30 - 3:50 p.m. Gaining Control: Energy
Management Best Practices
Speaker: Warren Green, Hixson Architecture & Engineering
Friday, October 30, 2009
11:00 - 11:20 a.m. Sustainable Milk
Speaker: Keith Schafer, Fonterra (USA) Inc.
12:00 - 12:20 p.m. Sustainable
Speaker: Marcelo Ferrer, Tetra Pak
12:30 - 12:50 p.m. Cabot Creamery: Committed
to a Cooler Cheddar
Speaker: A Representative from Cabot Creamery
1:00 - 1:20 p.m. Process Heating Fits
into the Sustainability Triangle/Using Direct
Speaker: Mary G. Cohodes, Hydro-Thermal Corporation
1:30 - 1:50 p.m. Green Refrigeration
Equals Dairy Delicious Savings
Speaker: A Representative from Johnson Refrigerated Truck Bodies
2:30 - 2:50 p.m. Epstein: Cascading
Speaker: Darrin McCormies, Epstein
3:00 - 3:50 p.m. Congratulations
You're a Sustainability
Speakers: Dave Crowley, HP Hood; Bill Bennett, Oakhurst
The Worldwide Food Expo attracts approximately 900 exhibitors, who display the newest technologies in equipment, packaging, ingredients and services for processors of meat and poultry, frozen food, beverages, snack foods, dairy, beverage and seafood. Meat and Poultry professionals attend Worldwide Food Expo to find solutions spanning the entire manufacturing process - from receiving and blending to processing and packaging to material handling and distribution. Attendees have the opportunity to view just under one million square feet of exhibits offering everything that meat, poultry and food companies need to run more efficiently, create new products and improve profitability.
The show features two co-located events: the International Dairy Foods Association (IDFA) Food, Dairy & Beverage Exposition and the American Meat Institute (AMI) International Meat, Poultry & Seafood Exposition.
For more information about each session, including registration fees and daily agendas, please visit http://www.worldwidefood.com/.
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The American Meat Institute (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. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry. 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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