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.
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.
Johnathon, a Tyson Foods senior engineering manager, spreads a handful of faded photos out on the table between us. They look like typical family photos: a mom holding a daughter, a couple at a scenic overlook, a large group photo, a close-up of a young woman smiling at something or someone off camera. But for Johnathon and his family, these snapshots are irreplaceable.
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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“It’s a question of basic supply and demand,” says King
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.