National Good Food Network Webinar on Local Meats Processing: Successes and Innovations

Thursday, April 18
3:30 – 5:00pm ET
(12:30 – 2:00pm Pacific)

Free! Register Now

Local meat and poultry can’t get to market without a processor, but processors are pulled in many directions: Farmers would like more processing options, the kind of processing needed depends on the market the regulations are complex regulations, and even with premium-priced meats, the profit margins are slim.
So how can local meat processing survive … and even thrive? Lauren Gwin and Arion Thiboumery, co-founders and co-coordinators of the national Niche Meat Processor Assistance Network, will share the results of their research on this topic, featuring innovations and lessons learned from successful processors around the country.
We’ll also hear from several regional support efforts to improve access to local processing: Kathleen Harris, of the Northeast Livestock Processing Service Company; Casey McKissick, of NC Choices and the Carolina Meat Conference; and Chelsea Bardot Lewis, of the Vermont Agency of Agriculture and Vermont Meat Processing Task Force.
The full research report will be released the day of the webinar – be among the first to ask your questions of the investigators!

 

Presenter

Lauren Gwin

Oregon State University, NMPAN

Presenter

Chelsea Bardot Lewis

Vermont Agency of Agriculture

Presenter

Arion Thiboumery 

Lorentz Meats, NMPAN

Presenter

Casey McKissick

NC Choices, Carolina Meat Institute

Presenter

Kathleen Harris

Northeast Livestock Processing Service Company

 

 

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