North American Meat Institute
The North American Meat Institute, which represents the majority of America’s meat and poultry producers and processors has unveiled its’ plan for a sustainable future.
Tiffany Lee is the director of regulatory and scientific affairs for the North American Meat Institute.
Lee: We represent companies that produce meat products, companies that slaughter animals for meat products, also companies that put meat products through further processing such as the companies that produce deli meat, salamis, things like that. We represent all the companies that are actively engaged in the packing and processing community.
The organization has partnered with the National Corn Growers Association, National Pork Producers Council and Beef Alliance, and several other industry groups in unveiling a Protein PACT for the People, Animals, and Climate of Tomorrow. It calls the effort the first joint initiative of its kind designed to accelerate momentum and verify progress toward global sustainable development goals across all animal protein sectors.
The group also released a draft sustainability plan it says encompasses more than 100 metrics developed in collaboration with sustainability experts, and supply chain partners. It hopes to get feedback from stakeholders on its areas of focus including efforts to;
Optimize contributions to healthy land, air, and water, be the leading source of high-quality protein in balanced diets, provide the most humane care and raise healthy animals
produce safe products without exception, support a diverse workforce and ensure safe workplaces.
Earlier this year, the North American Meat Institute released new industry-wide “Food Safety Equipment Design Principles” for all equipment used in meat and poultry establishments to address food safety hazards.