The American Meat Institute recently unveiled a a new website on sustainability. The website opens with its main mission, which states, “A sustainable meat industry is one that takes a long term view of a business’ impact on natural resources, animal welfare, employees, consumers and the communities in which we work and live. The meat industry is proud of its efforts to be responsible coorporate citizens working to sustain our industry’s bright future in feeding our nation and the world.” The website is available for anyone involved in agriculture or the meat industry and for those dedicated to global sustainability. Kudos!

The site was developed by AMI’s Sustainability Committee chaired by Paul Rutledge of Johnsonville Sausage, LLC, and Leigh Ann Johnston of Tyson Foods Inc. Information contained on the site is grouped in key areas that fall under the sustainability umbrella: caring for the environment, caring for livestock, benefiting communities, ensuring safe and nutritious meat and poultry and caring for our employees.

The site was launched at the close of AMI Chairman Rod Brenneman’s tenure. Brenneman, the president of Seaboard Foods, initiated an effort to enhance the Institute’s sustainability efforts through expanded education, now underway in Chicago at Worldwide Food Expo; through a benchmarking survey and through a dedicated Web site that consolidates sustainability resources for the meat industry’s unique needs.

Each section of www.SustainableMeatIndustry.org details industry guidelines and showcases examples of actual programs that have been implemented by industry members. The site also features a section about communicating about sustainability to various audiences and a resource section for small businesses that are just beginning sustainability programs. On the site’s home page, members of the industry may download a self-inventory to determine what practices they have in place in broad areas and which ones they may wish to explore further and consider implementing.