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WHAT DOES A

FUTURE WORLD

WITH FMC LOOK

LIKE?

Since FMC

formalized

sustainability in

2011, we have

focused on

impacting five

global challenges:

climate change,

environmental

consciousness,

food & health

expectations, land

competition and

scarce resources.

Our Formula for

Progress holds us

accountable for

our role in those

global challenges.

It ensures that by

2025, FMC will

have a decreased

environmental

footprint while

delivering valuable

products that

benefit society.

We will achieve

this vision safely

and ethically while

creating shared

value with our

communities.

In last year’s report, we framed an urgent call to action to continually innovate in ways that advance

food production, improve human health and nutrition and respect the environment. To advance this

call, we have established 2020 metrics and goals for innovation and business practices, as well as

2025 metrics and goals for operations. Together these form Our Formula for Progress.

OUR PEOPLE OUR PRODUCTS OUR RESPONSIBILITY

CONTINUED

PROGRESS

OUR FORMULA FOR PROGRESS

11

GOAL BY 2020...

Building on our

momentum from

our 2015 goal, we

will dedicate 80

percent of our

R&D budget to

develop sustainably

advantaged

products by 2020.

A sustainably

advantaged

product is one that

positively impacts

one of the Major

Global Challenges.

This will ensure

a pipeline of

improved products

far into the future.

GOAL BY 2020...

We will achieve 100

on our Community

Engagement Index.

Community

Engagement

Index

GOAL BY 2020...

Reduce our

Total Recordable

Incident Rate

(TRIR) to < 0.30

FMC 2015 SUSTAINABILITY REPORT

9

GOALS BY 2025...

Reduce our

environmental

impact by reducing

energy, GHG and

waste intensities

by 15 percent and

reducing water

intensity in high-

risk areas by 20

percent*.

10

INTENSITY

• Energy

• GHG

• Waste

15%

WATER USE

in high-risk

areas**

20%

100

.30

80%

TRIR

R+D

toward

sustainably

advantaged

products

*Compared to a 2013 baseline

**As determined by our Water

Risk Assessment; see pages 31 + 32. 9 8