JBS USA has released its 2017 sustainability report which reveals that last year the company cut its water use by 6.2%, natural gas by 6.3%, electricity by 5.2% and greenhouse gas emissions by 7.6%.
The food processor also continued its contributions to local communities last year, highlighted by a $12.5 million investment in Colorado State University to establish the JBS Global Food Innovation Center in Fort Collins.
The announcement comes as JBS USA releases its 2020 sustainability targets which consist of reducing water use by 10%, natural gas use by 20%, electricity use by 12% and greenhouse gas emissions by 20%.
Andre Nogueira, president and CEO of JBS USA, said: “For more than a decade, JBS USA has handcrafted the heart of the family meal and provided opportunities for our team members, customers and shareholders to sustainably thrive and grow.
“The JBS USA team is honoured to have the opportunity to place great-tasting, sustainable food at the centre of the plate for millions of families around the world each and every day.”
He added: “Our 2020 commitments for sustainable improvement continue our legacy of responsibly providing a diverse portfolio of well-recognised customer- and consumer-facing brands that meet the needs of families today, while helping make the world a better place for future generations.”
© FoodBev Media Ltd 2019
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