In this file:

 

·         Tyson Foods Becomes First U.S. Food Company to Verify Sustainable Cattle Production Practices at Scale

… Working with Where Food Comes From, the largest provider of certification and verification services to the food industry, Tyson Foods will source cattle from BeefCARE™ verified beef producers who are committed to raising cattle using practices that positively impact the land and animals, and also want to promote it…

 

·         Food's Role in Climate Change Mitigation

 

 

Tyson Foods Becomes First U.S. Food Company to Verify Sustainable Cattle Production Practices at Scale

Company to work with cattle ranchers in largest beef transparency program in the U.S.

 

Source: Tyson Foods, Inc.

via Globe Newswire - September 09, 2020

 

SPRINGDALE, Ark., Sept. 09, 2020 (GLOBE NEWSWIRE) -- Tyson Foods today announced its work to verify sustainable beef production practices on more than 5 million acres of cattle grazing land in the U.S. This would be the largest known beef transparency program in the U.S., and part of Tyson Foods’ focus on sustainably feeding the world while taking care of people, the planet and animals.

 

Working with Where Food Comes From, the largest provider of certification and verification services to the food industry, Tyson Foods will source cattle from BeefCARE™ verified beef producers who are committed to raising cattle using practices that positively impact the land and animals, and also want to promote it.

 

BeefCARE is a third-party sustainability verification program for cattle ranchers. The program uses third-party audits to verify that farmers and ranchers are using best practices in caring for animals, the environment, and the people and communities who support them. BeefCARE standards include practices such as having a cattle grazing management plan to help promote vegetative growth and diversity, water availability and quality, prevent/reduce soil erosion, and support carbon sequestration. More than 200 ranches are currently enrolled in the program, with plans to expand the program over the next several years. The program is recognized by the U.S. Roundtable for Sustainable Beef.

 

To ensure improved management of grasslands and rangelands, Tyson Foods will also work with The Nature Conservancy to evaluate and enhance the environmental components of the current BeefCARE program. Nature Conservancy experts will provide input to Where Foods Comes From based on scientific analyses and land and livestock management experience.

 

“We recognize the importance of sustainable beef production practices that take care of people, the planet and animals,” said Steve Stouffer, group president of Tyson Fresh Meats. “Our goal is to work with ranchers to verify, and when possible, improve those practices so that we can be transparent with our customers and consumers about how cattle in our supply chain are raised.”

 

“Sustainability is a business imperative in the U.S. beef industry to ensure long-term food production, economic security for ranchers and their communities, and a healthy environment for us all,” said Dr. Sasha Gennet, director of Sustainable Grazing Lands for The Nature Conservancy in North America. “Tyson Foods is setting a great example of a company that is taking proactive steps to achieve a sustainable beef system that supports farmers and ranchers while improving our critical natural resources, including soil, water, and wildlife.”

 

This latest initiative builds on Tyson Foods’ goal for beef sustainability. In 2018, Tyson Foods became the first U.S. protein company to license Progressive Beef, a quality management system designed for cattle feeding operators that sell to companies like Tyson Foods.  Operators certified in the program follow best practices for animal welfare, food safety, responsible antibiotic use and environmental sustainability, and these practices are verified twice per year through USDA approved auditors. In 2020, Tyson Foods will purchase more than 3 million Progressive Beef-certified cattle, which represents more than half of the cattle in the company’s supply chain.

 

Sustainability throughout the food system is fundamental to Tyson Foods’ core values, which call on the company to “strive to serve as stewards of the resources entrusted to us.” The company has previously set targets to improve land stewardship practices on two million acres of corn, partnered with the World Resources Institute to set science-based greenhouse gas reduction targets, and is collaborating with the World Resources Institute to establish Contextual Water Targets, which take into consideration the entire watershed at 11 priority locations. For more information, visit www.tysonsustainability.com.

 

About Tyson Foods

Tyson Foods, Inc. is one of the world’s largest food companies and a recognized leader in protein. Founded in 1935 by John W. Tyson and grown under three generations of family leadership, the company has a broad portfolio of products and brands like Tyson®, Jimmy Dean®, Hillshire Farm®, Ball Park®, Wright®, Aidells®, ibp® and State Fair®. Tyson Foods innovates continually to make protein more sustainable, tailor food for everywhere it’s available and raise the world’s expectations for how much good food can do. Headquartered in Springdale, Arkansas, the company has 141,000 team members. Through its Core Values, Tyson Foods strives to operate with integrity, create value for its shareholders, customers, communities and team members and serve as a steward of the animals, land and environment entrusted to it. Visit www.tysonfoods.com.

 

Caroline Ahn, caroline.ahn@tyson.com, 312-614-6047

 

source url

https://www.globenewswire.com/news-release/2020/09/09/2091307/0/en/Tyson-Foods-Becomes-First-U-S-Food-Company-to-Verify-Sustainable-Cattle-Production-Practices-at-Scale.html

 

 

Food's Role in Climate Change Mitigation

 

By Victoria Campisi, The Food Institute

Sep 10, 2020

 

The World Wildlife Fund (WWF) and the Zoological Society of London named the food and agriculture industries major factors in climate change mitigation, reported Bloomberg (Sept. 9).

 

Their study, which focuses on biodiversity loss, says expanded conservation, increasing agricultural yields, eliminating food waste, and halving global meat intake could make the biggest change when it comes to preserving animal populations.

 

The report shows that animal communities shrunk on average 68% between 1970 and 2016, with some parts of the world much worse off. The tropical Americas have seen animal populations decline 94% in the same period and the size of observed animal communities in or near freshwater globally have fallen by 84%.

 

“One of the things that science has told us in the last decade so clearly is that we depend on intact natural systems and intact natural ecosystems, in all its component parts, to deliver those things we count on every day: clean air, clean water, pollination, a stable climate, food, healthy soils to produce the foods we eat,” said Rebecca Shaw, WWF’s chief scientist and chair of the report’s steering group. “And what this index tells you is a very important component of that health is declining and declining fast.”

 

Crops are especially vulnerable to climate change, but new research suggests wild relatives of domesticated crops could help keep food production resilient during climate change, according to a study from an international team at the American Society of Agronomy.

 

The team claims that adding wild relatives to crop breeding programs could add resilience, reported ScienceDaily (Sept. 9).

 

“Crop wild relatives have been selected by nature over millennia to withstand the very climatic stresses that we are trying to address, and hence present a new hope,” said Filippo Bassi, a scientist in Morocco at the International Center for Agricultural Research in the Dry Areas.

 

It can still be risky to change how breeders work. “Before making the final decision to shift investments from normal breeding to the use of crop wild relatives, it is critical to make sure that there is a real advantage in doing so,” Bassi said. To test the idea, the team focused on durum wheat.

 

Wild wheat relatives showed a yield increase of 42% during heat stress, but wild relatives are not bred for taste and may require experimentation to reach the flavors and ease of use customers expect.

 

These latest findings come amid reports that nations are not living up to commitments made in recent years to address biodiversity loss.

 

However, the food industry is taking steps to tackle the issue. For example, Tyson Foods recently became the first U.S. food company to verify sustainable cattle production practices at scale.

 

Working with Where Food Comes From, the largest provider of certification and verification services to the food industry, Tyson Foods will source cattle from BeefCARE verified beef producers who are committed to raising cattle using practices that positively impact the land and animals, and also want to promote it.

 

The company will purchase over 3 million Progressive Beef-certified cattle in 2020, which is more than half of Tyson’s cattle supply chain. These efforts reportedly create the largest beef transparency program in the country.

 

Additionally, Smithfield Foods committed to become carbon negative in the U.S. by 2030. The company plans to remove more carbon from the atmosphere than it emits by purchasing carbon credits.

 

Its efforts will include focusing on the fertilizer, soil health practices, and renewable energy projects for its farms as well as reducing emissions at over 40 processing facilities. The company will also use a logistics optimization plan to reduce miles driven.

 

On the foodservice side...

 

more, including links

https://foodinstitute.com/focus/foods-role-in-climate-change-mitigation/