This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
The National Provisioner sat down with Steve Stouffer, president of Tyson Fresh Meats, to discuss how the company has made adjustments to its corporate culture to meet the needs of its Millennial workforce.
As Millennials emerge as the dominant consumer and customer group in the meat and poultry marketplace, Tyson Fresh Meats already has adjusted its strategies and tactics to meet the younger generation's demands.
On the consumer side of the equation, Millennials create a new type of puzzle for processors to solve. They demand quick-and-easy convenience, social responsibility and sustainability, all wrapped in a culinary experience.
Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.