Meat + Poultry - August 2009 - 36

GREEN PROCESSING

reporting guidelines that we and other
companies use to report our sustainable
activities," Igli says.

Retail perspective
Company and environmental responsibility is also a key issue for the su-

permarket industry - and for the relationship between stores and meat and
poultry processors, says Jeanne von Zastrow, senior director of industry relations for the Food Marketing Institute.
"Consumers are big drivers when it
comes to sustainability activities in su-

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36

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August 2009

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permarkets and meat and poultry processing companies," she says. "There
are emerging 'ethical' consumers, 63
percent of which value supermarkets
recycling and sustainability efforts; 50
percent of which buy local food products, rather than organic; 44 percent use
reusable bags at least some times; 89
percent are interested in green products
and 30 percent look for them.
"Supermarkets and meat and poultry processing
companies try to
be very responsive to them," she
adds. "Nine of 10
Americans want
environmentally
friendly items, but
77 percent feel
von Zastrow
they are expensive. But 60 percent believe food companies are more concerned about sustainability than they were two years ago."
An FMI task force von Zastrow was
involved with defined sustainability in the
business world as: business strategies and
practices promoting the long-term well
being of the environment, society and the
"bottom line" of companies. She points
to positive non-government organization
(NGO) and business partnerships, including the Sustainable Packaging Coalition,
which works to innovate new, more environmentally friendly packaging.
"We have also developed working
groups to help us develop more sustainability policies," von Zastrow says.
"They deal with measuring our carbon
footprints and how our sustainability
policies and activities, including food
packaging, affect the entire supply chain,
from production, slaughter and processing, to retail. Those areas are where the
big opportunities can be found in making sure our business practices tie into
a sustainable world."
Bernard Shire is M&P's Washington correspondent
and feature writer based in Lancaster, Pa. With a
background in editing and writing for daily news publications, he also works as a food safety consultant
and writer for Shire & Associates.
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.
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Meat + Poultry - August 2009

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