Sustainability

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In this video Q&A with Andy Hanacek, Steve Valesko of Butterball discusses sustainability initiatives the company has incorporated both plant-wide and at the Mt. Olive facility.

For many decades, some meat processors have been keeping their nose to the grindstone, implementing sustainable practices. But for some advocates, no matter what advancements, activities or applications our industry takes, it will never be enough.

When industry history books look back on the year 2017 for Butterball LLC, there's little doubt they will consider it one of the more challenging years on record for the Garner, N.C.-based turkey processor.

The 2018 growing season was delayed by 10 to 14 days by an extended winter and wet planting season. But a warm May and lots of moisture combined with near-perfect June weather leading up to July 4 in most growing regions may increase growth and yield.

Some processors are seeing savings by reclaiming and reusing their wastewater. By doing this, they're becoming better neighbors in their community, more responsible stewards of the environment and saving money in the process.