Heinz champions new animal welfare policies

Sep 15, 2014

Heniz Company, commonly known as Heinz, famous for its ketchup, has joined a series of food companies pledging to do more to strengthen their animal welfare practices.

The shift in policy, is part of the company’s overall sustainable procurement policy, in particular they plan to work with its suppliers worldwide to alter its purchasing practices as it pertains to housing conditions for laying hens.

The company made a commitment saying that by the end of 2015, 20 percent of the eggs they buy will be from cage free farms in the United States. The Humane Society of the United States and Humane Society International are behind the new policy. Heinz disclosed that it has been working with the groups to introduce the policy change.

In a carefully crafted release, the company said that while it is not a major user of eggs it has decided to pursue a cage-free purchasing choice to meet its egg supply needs.

“Specifically, in the U.K., we use free-range eggs in Heinz Mayonnaise,” Heinz said in statement. “Across all Heinz businesses, we continue to work with our egg suppliers to review and further understand the options and capabilities in cage-free sourcing going forward.”

But the policy extends beyond eggs. The food processor has also vowed to phase out gestation stalls for pregnant sows among its suppliers for pork products. “The company is currently working with its pork suppliers to understand and document their plans to reduce or end the use of gestational crates,” the company said.

Video: Finding a Balance of Innovation and Regulation - Dr. Peter Facchini

Regulations help markets and industry exist on level playing fields, keeping consumers safe and innovation from going too far. However, incredibly strict regulations can stunt innovation and cause entire industries to wither away. Dr. Peter James Facchini brings his perspective on how existing regulations have slowed the advancement of medical developments within Canada. Given the international concern of opium poppy’s illicit potential, Health Canada must abide by this global policy. But with modern technology pushing the development of many pharmaceuticals to being grown via fermentation, is it time to reconsider the rules?

Dr. Peter James Facchini leads research into the metabolic biochemistry in opium poppy at the University of Calgary. For more than 30 years, his work has contributed to the increased availability of benzylisoquinoline alkaloid biosynthetic genes to assist in the creation of morphine for pharmaceutical use. Dr. Facchini completed his B.Sc. and Ph.D. in Biological Sciences at the University of Toronto before completing Postdoctoral Fellowships in Biochemistry at the University of Kentucky in 1992 & Université de Montréal in 1995.