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Pilot Childcare Program Takes Off at Tyson Foods in Amarillo
by Tyson Foods

Caring for our team members often involves another big “C” we value as a company – Creativity. Recently, our Amarillo, Texas, location, led by Community Liaison Jason, took on a creative challenge of their own to help fill one of the biggest needs of team members on second shift  – childcare. When conversations about the need kicked off last year, Jason quickly discovered there was no evening childcare available anywhere in Amarillo.

“My Future Is to Keep Growing:” A Team Member’s Journey
by Cheyenne Autry Striefler

Zayd is a man who perseveres. He first learned about Tyson Foods through a career conference at his university, Universidad Autónoma de Coahuila in Torreon, Mexico. He knew it was a place he wanted to work and eventually found a fit with the company in 2016. It was an exciting challenge, and Zayd welcomed the chance to connect with team members around the world and learn from teams in India, China, and the U.S.

Tyson Foods in Thailand Goes Paperless
by Cheyenne Autry Striefler

Fundamental to feeding a growing population is creating a more sustainable food system, and that means addressing our environmental footprint at every step in the supply chain and finding better, more efficient ways to get protein from family farms to family tables. That’s why our Chonburi facility in Thailand has gone 100% paperless in their manufacturing systems – production, food safety and quality assurance, and safety –  for frontline operations.

Sustainability Focused

We’re the largest U.S. food company, and sustainability is at the heart of our business.

We are channeling our size and scale to tackle some of the biggest sustainability challenges facing the world today.

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We’re a progressive food company raising the world’s expectations for how much good food can do. 

Come see what makes Tyson Foods a great place to work.

 

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When you think of Tyson, you probably imagine what is only a nugget of the larger picture that is Tyson Foods. Our products range from that juicy ribeye at the five-star restaurant to fresh meat at the local butcher.