In this file:


·         Smithfield-Sioux Center does $1.3M update

·         Smithfield Foods' Facilities Receive Sustainability Excellence in Manufacturing Awards

·         Smithfield Foods truck with more than 100 hogs onboard overturns in Suffolk

·         Smithfield Foods and Dominion’s biogas plan a foul deal for Duplin, Sampson counties



Smithfield-Sioux Center does $1.3M update


Renee Wielenga, Sioux Center News (IA)

Nov 13, 2020


SIOUX CENTER—Smithfield-Sioux Center wrapped up a $1.3 million expansion to support employee safety.


The project created a new 3,6000-square-foot cafeteria complete with stainless steel tables and seating for 70 to the west of the facility as well as a new enclosed entrance hallway.


“I’m quite proud that Smithfield was willing to do this project,” said Smithfield-Sioux Center plant manager Nathan Frens. “It shows how much our company values our employees by providing more space and aiding employee safety during this coronavirus pandemic.”


The expanded spaces allowed employees to maintain social distancing regulations set in place by the CDC and stay out of N’West Iowa’s weather elements.


Smithfield-Sioux Center employs about 470 people between its three shifts, all of which utilized a 1,500-square-foot space filled with plastic round tables for their lunchroom.


When the coronavirus pandemic reached the area in March, dividers were installed and a tent was put up outside to help give employees proper spacing. Tables were upgraded to stainless steel as well for durability and cleanability.


“We kept this improvement even after moving back inside because we can use more industrial sanitizers on it without damaging the tables,” Frens said, noting he’s excited to have this project wrap up before Iowa winter truly sets in. “The tent was part of rapid action to flatten the curve but having an upgrade to our welfare space like this is good because it not only allows our employees to get out of the elements, having an interior, temperature regulated, food safe environment that we can control is exceptionally important for our employee health and for the wholesomeness of our product.”


Frens said employees who had to go in and out of the previous cafeteria had extra sanitation requirements for their shoes for food safety regulations.


“Now we’re not going in and out of the plant, so that helps our sanitary conditions,” he said.


Lines also formed outside as employees were required to have their temperatures taken before entering the facility.


“Many of our employees worried about their safety,” Frens said. “The new cafeteria space and hallway allow our employees to maintain that 6-foot distance while eating or coming into the building.”


Frens said the expansion does more than aid employee safety.


“It’s exciting because, for our growing plant, it provides an updated area for our employees. They have more access to vending options and, coming soon, a bank of 12 microwaves to heat up their lunch. And they can all do that without being so compressed.”


Frens said the plant had expansions in 2003 and 2006, both of which were in the production area. The plant’s previous cafeteria space with tan walls and brown tile floor dated back to the 1970s.


The new open concept cafeteria with light tan flooring, white walls and plenty of windows reflects the natural light.


“It modernized the whole space and that’s really an upgrade for everybody,” Frens said.


Knowing the cafeteria would take away some of its existing parking lot, Smithfield engineers turned the space north of the facility that had grass and some mature trees into new parking...





Smithfield Foods' Facilities Receive Sustainability Excellence in Manufacturing Awards


Source: Smithfield Foods, Inc.

via PRNewswire - Nov 13, 2020  


SMITHFIELD, Va., Nov. 13, 2020 /PRNewswire/ -- Smithfield Foods, Inc. is excited to share that its Crete, Neb.; Kinston, N.C.; and Sioux Falls, S.D. facilities have been recognized by The Association for Packaging and Processing Technologies (PMMI) for their efforts in driving improved performance through sustainability and going beyond environmental compliance.


Smithfield's Crete facility was awarded first place in the Program category of ProFood World's annual Sustainability Excellence in Manufacturing Awards, applauded for its efforts in reducing solid waste by nearly 10 million pounds. Its Kinston facility was recognized with a second-place award in the Project category for its use of LED lighting to drive energy savings. The company's Sioux Falls facility was recognized as a third-place honoree in the Program category for water reduction efforts.


"Sustainability is at the core of our business operations. It drives everything we do," said Stewart Leeth, vice president of regulatory affairs and chief sustainability officer for Smithfield Foods. "Our facilities' waste, water and energy saving efforts are a strong example of the ways in which our employees fuel innovation every day and are critical to helping us achieve our sustainability goals."


The first-place accolade awarded to the company's Crete facility is the result of a customer product specification request that caused a significant amount of solids from wastewater operations to be sent to landfill. The Crete team worked with a recycling provider to find a composting operation that would accept and process the high-volume waste stream. Completed in just three months, the project yields more than 9.6 million pounds of solid waste reduction per year. This innovative solution contributes to the company's commitment to reduce overall solid waste sent to landfills 75% by 2025.


Smithfield's second-place award recognized its Kinston facility for replacing high-energy-use HIDs with LED lighting, driving down total kWh usage. Benefits of LED lighting include reduced universal/hazardous waste disposal cost, reduced labor cost and greater lighting output. By making this switch, the Kinston team was able to save 161,880 kWh annually.


A third-place honor was given to Smithfield's Sioux Falls facility for its water reduction efforts, which resulted in reducing the need for city water in the facility by roughly 5.15 million gallons per year.


To learn more about these innovative projects visit PACK EXPO Connects. More information about Smithfield's industry leading sustainability program is available in the company's annual Sustainability Impact Report.


About Smithfield Foods, Inc.

Headquartered in Smithfield, Va. since 1936, Smithfield Foods, Inc. is an American food company with agricultural roots and a global reach. Our 40,000 U.S. and 15,000 European employees are dedicated to producing "Good food. Responsibly.®" and have made us one of the world's leading vertically integrated protein companies. We have pioneered sustainability standards for more than two decades, including many industry firsts, such as our ambitious commitment to cut our carbon impact by 25 percent by 2025. We believe in the power of protein to end food insecurity and have donated hundreds of millions of food servings to our neighbors in need. Smithfield boasts a portfolio of high-quality iconic brands, such as Smithfield®, Eckrich® and Nathan's Famous®, among many others. For more information, visit, and connect with us on Facebook, Twitter, LinkedIn and Instagram.


SOURCE Smithfield Foods, Inc.


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Smithfield Foods truck with more than 100 hogs onboard overturns in Suffolk

Between 160-180 hogs were onboard the truck at the time of the accident, officials said. There is no word on how many animals were injured or killed.


WVEC 13News Now

November 13, 2020


SUFFOLK, Va. — An overturned tractor-trailer truck with hogs onboard caused a part of Godwin Boulevard to close in Suffolk Friday morning.


Smithfield Foods has a response team heading to the scene.


Suffolk Police and Suffolk Fire & Rescue responded to the accident sometime after 1 a.m. in the 5400 block of Godwin Boulevard.


Between 160-180 hogs were onboard the truck at the time of the accident, officials said. There is no word on how many animals were injured or killed.


The driver...





Smithfield Foods and Dominion’s biogas plan a foul deal for Duplin, Sampson counties


Devone J. Hall Sr., Opinion, The Fayetteville Observer (NC)

Nov 13, 2020


Hall is the Executive Director of the Rural Empowerment Association for Community Help (REACH) based in Duplin County


Pork giant Smithfield Foods and energy giant Dominion Energy, in a joint venture called Align RNG, are collaborating to sell gas from multiple, polluting, industrial-scale pits full of hog feces and urine in North Carolina. They are using a nicer-sounding word for this operation, “biogas.”


The project, called the Grady Road Project, will harm streams and rivers in eastern North Carolina, pollute our air and impact the health of families in Duplin and Sampson counties and beyond. We, the neighbors and residents who will be downstream from this project, must make our voices heard to ensure that people and not the polluters are protected at the only public hearing on this major project at 6 p.m. on Monday, Nov. 16.


If approved, the Grady Road Project would be the first major project of its kind in the state. It would include trapping methane from 19 industrial scale, unlined pits of untreated hog waste in Duplin and Sampson counties; laying a maze of over 30 miles of pipelines over yet-unknown areas; and constructing a central facility where biogas is processed and injected into existing natural gas pipeline.


At its core, the Grady Road Project relies on and furthers an outdated and unsafe system of storing untreated hog feces and urine in waste pits and spraying the untreated waste onto nearby land, where it pollutes our groundwater, rivers and streams, and our air. This harmful waste storage is called a lagoon and sprayfield system.


The lagoon and sprayfield system makes people living near these industrial operations sick and overwhelms neighbors with foul odors. Researchers at Duke University found that North Carolinians who live near large swine operations have higher death and disease rates from a variety of causes than people who live farther away. People of color bear a disproportionate burden of foul odors and higher death and disease rates.


Creating biogas from swine waste requires a cap over a waste pit, which aids in a process called “anaerobic digestion” and traps methane and carbon dioxide. Capping these lagoons results in a dramatic increase in harmful pollutants, including ammonia, in the liquid waste that remains in the lagoon and is then sprayed onto nearby fields where it runs off during rain, contaminating waterways. In addition, these waste pits are still susceptible to flooding and breaches during major rain storms, which are increasingly frequent and intense.


Over 20 years ago, Smithfield promised to transition to cleaner systems for disposing of its hog waste, but the corporation hasn’t fulfilled its promise. Now, Smithfield and Dominion stand to make an enormous profit by displacing the burden of their primitive waste management practices onto our families and communities...