Mike Thinks: Thought: Sustainable Practices Should Not Be Competitive But Open Sourced For All

Sustainability has become a popular term (descriptor) over the last few years. Consumers are interested in purchasing products which are made by manufacturers who practice sustainable measures in their manufacturing supply chain. The world is driven more and more by consumer demand in the age of social media. Shaming on social media can change the sourcing/ingredients inside a given product which is sold on the U.S. market.

Corporations are under pressure to show changes which point toward practicing more significant sustainable measures in conducting business in the United States. The meat manufacturing industry is promoting the sharing of sustainable practices instead of keeping secrets among competitors:

Chicago, IL, July 15, 2019 – The North American Meat Institute Executive Board of Directors unanimously agreed to make environmental impact a non-competitive issue, encouraging member companies to share sustainability best practices with each other and freeing their staffs to advise others in the industry seeking to improve their environmental impact for the good of the industry and the planet.

“Many meat and poultry companies have integrated sustainability into their businesses and have successfully shown they can lower their impact on air, land and water,” said Meat Institute President and CEO Julie Anna Potts. “Sharing these best practices across the industry is a win-win for members, consumers and the environment.”

The North American Meat Institute’s Environmental Committee has been working collaboratively for many years and the Meat Institute has an Environmental awards program that recognizes plants that have implemented strong environmental programs and are dedicated to continuous improvement. Formalizing this arrangement will enhance the flow of information and best practices exchange to a wider range of members.

The Meat Institute will also develop a list of advisors who are available to troubleshoot problems and help companies apply best practices.

Environmental impact is the fourth issue deemed non-competitive by Meat Institute members. NAMI took similar actions regarding worker safety in 1990, food safety in 2001 and animal welfare in 2002.

“Sharing best practices throughout our membership has been proven successful within the meat industry,” said Potts. “The industry has demonstrated substantial improvements in worker safety, food safety and animal welfare since they were made non-competitive.”

Successes include:

The development of voluntary ergonomic guidelines and more than 80 percent reduction in worker injuries and illnesses, regularly reaching all-time industry lows;

Drastic reductions in pathogenic bacteria on meat products including E.coli O157:H7 and Listeria monocytogenes contributing to 99.999 percent of meals with meat and poultry being enjoyed safely in the U.S. daily; and

More than 95 percent of the beef, pork and lamb produced in plants that voluntarily follow the guidelines and animal welfare audit program Dr. Temple Grandin authored.

Without mentioning the word 'sustainability,' large corporations need to start making changes to their supply chain which protect (worker safety) workers. In a previous blog post, poultry manufacturers were trying to lobby Congress to allow faster processing speeds on the processing lines in factories. Which is very dangerous for the safety of workers.

Now, consider inserting sustainable practices into the manufacturer/supply chain. The corporate world would have to make changes to their current practices. Sharing practices among industry partners or competitors are not very common. That is an old, outdated way of thinking and operating.

In today's technology (and social media) based economy, sharing best practices among industries is not only encouraged, but suggested by the consumer. If the North American Meat Institute can promote the sharing of 'best practices' regarding sustainability, real momentum could be made. Which is exciting.

Looking toward the future of sustainable practices in the United States, corporations will feel increasing pressure over the next few years. With consumers taking control of the product supply chain in various corporations, change is inevitable.

Rather than sit back and wait to be part of the change, try to promote sustainable practices among businesses around you.

How to do this?

Start the dialogue with business owners. Ask what type of sustainable practices the business owner has considered or is currently considering transitioning toward. If the answer is a blank stare, then suggest that he/she starts seeking out changes to their products which promote more significant sustainable practices. Encouragement is a good starting point.

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