During his tenure as the CEO and Chairman of OSI Group, Sheldon Lavin dedicated his efforts to helping the company achieve sustainability in food production. The company was committed to achieving a sustainable food production and thus needed great leaders to spearhead the process. The good thing is that OSI Group is one of the companies that has managed to embrace their challenges along the way and accepted to use new technologies that provide innovative solutions. OSI’s willingness to take a risk in this sustainability journey is a clear indication of their commitment to providing the best to their customers.
Sheldon Lavin has ensured that their efforts are not in vain by pursuing sustainability and development strategies that are exclusively investigated. The research on these strategies is carried out in the company’s culinary innovation centers located in China and the United States and an R&D center situated at Chicago. Sheldon did not consider the cost of putting up these centers because he knew that the effort would pay and help them fulfill their sustainability vision. As a result of making use of these facilities, OSI Group has developed new techniques in the production process that help to reduce the environmental impacts of its daily operations. They can now boast of consumer-friendly products and an efficient supply chain through the application of best practices in the industry.
As a way of expressing their commitment to sustainability, OSI Industries included their sustainability efforts in the corporate governance structure by creating a position for a chief sustainability officer. Nicole Johnson-Hoffman holds this position and his roles include understanding and overseeing global sustainability strategies so as to develop a guide that will be followed by OSI Group in fulfilling its sustainability vision. Nicole had the necessary experience to carry out this task as he was also serving as the vice president of the Global Roundtable for Sustainable Beef (GRSB). GRSB is an association of food production companies and has a mission to improve management of natural resources, safeguard beef safety, formulate practices that care for animal welfare and spearhead innovation and efficiency in all operations.
Sheldon Lavin supported all the efforts put in place to ensure sustainability is achieved, and together with the giant restaurant, McDonald’s, OSI Group helped in the launching and sustenance of GRSB. Sheldon Lavin’s effort to fulfill OSI’s vision of sustainability in food production is not in vain because he and the company have earned several rewards due the brilliant suitability efforts and strategies the company has employed.