Raising the world’s expectations for how much good food can do means doing good in the communities where we live, work and do business.
Helping to Feed Those Most in Need
Sharing Food with Our Neighbors
Running a corporate cafeteria can be unpredictable, with customer traffic varying by hundreds of people per day. At our Springdale headquarters, the kitchen prepares by making more food than necessary to avoid running out. This means that there are often large quantities of leftovers that are perfectly safe to eat – but no one at the company to eat them.
That began to change when Tyson’s CSR team provided grants to the University of Arkansas and Arkansas Tech University to fund their food recovery programs.
“We saw how well their programs were working,” says Pat Bourke, program manager for our CSR team, “and we decided to partner with the cafeteria team to launch our own initiative using best practices from the universities.”
Now, at 2 p.m. sharp every Monday through Thursday, cafeteria staff at our Springdale headquarters move buffet pans to the kitchen, where volunteers from one of two local nonprofits pack and take surplus food back to their facilities to serve clients. The process takes as little as 10 minutes, but it makes a big difference: since June 2017, Tyson has donated more than 12,000 pounds of food that would have otherwise gone to waste.
Samaritan Community Center chefs Leslie Tucker and Mason Thomason pack up leftovers at the Tyson Foods Springdale HQ cafeteria.