Meat + Poultry - August 2009 - 28

SUSTAINABILITY

Seeing green
This year's Worldwide Food Expo
features the Sustainability Summit
As part of the American Meat Institute's
2009 Worldwide Food Expo scheduled
for Oct. 28-31, MEAT&POULTRY is sponsoring a three-morning series of presentations focusing on sustainability and the
implications and opportunities facing food
processors. As green-minded consumers are increasingly demanding to know
more about the environmental impact of
the products they buy, retailers such as
Wal-Mart are responding by requiring
suppliers to quantify their sustainability
efforts. Meanwhile, a growing number of
manufacturers are realizing the benefits
of "going green" by eliminating waste in
their operations and making it a marketing
campaign that resonates with customers.
Each morning, prior to the show floor
opening, attendees of the WWFE are invited to listen to thought leaders on the
topic of sustainability and how to make it
pay off as a business strategy. In addition,
research on the perception of sustainability
will be unveiled and leading food companies will share how their firms' sustainability programs have yielded benefits.
Also, a designated Sustainability Pavilion feature an interactive demonstration area to showcase how meat, poultry
and seafood executives, engineers and
other key personnel can decrease environmental impact while increasing the
bottom line. For more information on the
WWFE and the Sustainability Summit, go
to: www.worldwidefood.com.

2009 Sustainability Summit
Oct. 28-30, McCormick Place,
Chicago, Ill.
Wednesday, October 28
8:00 am - 9:00 am - Defining and
Quantifying Sustainability
This session will introduce the concept of sustainability by providing an
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MEAT&POULTRY

August 2009

2009

Sustainability
Summit

overview of industry sustainability programs and a snapshot of recent news
reports affirming the benefits of "going
green" as a business strategy.
Standardizing Sustainability
Through his research at the Univ. of
Arkansas Applied Sustainability Center,
Dr. Jon Johnson is working with firms,
including Wal-Mart and Tyson Foods,
to establish standards using Life Cycle
Analysis. Dr. Johnson will explain how
this standard might be applied and
what it might mean for food processors.
9:00 am - 10:00 am -
Sustainability Research
This research session will challenge
your thinking about sustainability, its
importance in the marketplace, and the
needs for future development and implementation of sustainable programs.
10:00 am - 11:00am - Keynote Speaker
Joel Makower, Greenbiz.com
Known as "the guru of green business practices," Joel Makower will provide his perspective on how corporate
sustainability and environmental practices impact the bottom line.

www.MEATPOULTRY.com

Thursday, October 29
8:00 am - 10:00 am -
Sustainability as a Business Strategy
Learn the importance of a welldefi ned business case and strategies
that translate sustainability goals to
the bottom line.
Implementing Sustainability
Processors share experiences on their
best practices (and mistakes) during
their development and implementation
of successful sustainability programs.
Corporate Social Responsibility and
Sustainability: "Doing the Right Thing"
Leading food and beverage companies
will present how sustainability can appeal to consumers throughout the world
and how they drive their suppliers to embrace sustainable practices.
Friday, October 30
8:15 am - 11:30 am - Plant Operations Short Course: Integrating LEAN
Manufacturing and Sustainability
Dr. Glen Miller, expert and contributing editor, will highlight the most common efficiency errors in processing plants
and provide simple, cost-effective solutions for plant operators to realize measurable process optimization by integrating LEAN manufacturing concepts with
sustainability programs.
10:00 am-11:00 am _ General Session
Consumer Demands for Sustainability
This panel discussion will focus
on how the industry is responding
to consumer and customer demand
for more sustainable products using sound science to drive innovation and position their products for
long-term growth. Stakeholders from
across the supply chain will explain
why sustainability is a challenge that
requires industry-wide collaboration.
Each panelist will describe ways to
assess environmental impact, identify opportunities for change and work
across the supply chain.
We would like to hear from you - to comment on
this story or to request reprints, contact us by
e-mail at meatpoultry@sosland.com.

http://www.worldwidefood.com http://www.Greenbiz.com http://www.MEATPOULTRY.com

Meat + Poultry - August 2009

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