WASHINGTON, DC - On behalf of the members of the North American Meat Institute (Meat Institute), Vice President of Regulatory and Scientific Programs Susan Backus provided comment during the U.S. Departments of Agriculture and Health and Human Services' Virtual Meeting on the Scientific Report of the Dietary Guidelines Advisory Committee.
"The benefits of meat and poultry consumption as part of healthy, balanced dietary patterns cannot be overstated, especially in vulnerable population groups," Backus said.
FOR IMMEDIATE RELEASE: July 11, 2022
CONTACT: Sarah Little (443) 440-0029
WASHINGTON, DC - The North American Meat Institute's (NAMI or the Meat Institute) Executive Board voted unanimously late Friday to designate food security a non-competitive issue, strengthening industry-wide efforts to end hunger and ensure families in need have access to nutrient-dense meat.
FOR IMMEDIATE RELEASE: December 20, 2022
CONTACT: Casey Kammerle (610) 312-4428
The Center of the Plate Training® is a 2.5-day course designed to teach you the fundamentals of meat specifications by giving you a first-hand look at how carcasses convert to cuts commonly used in retail and food service. A lively learning experience, detailed cutting demonstrations of all the major center of the plate protein items: beef, veal, lamb, and pork, as well as sections on poultry, processed meats, and nutrition.
As inflation continues to pressure households across the United States, the ability to spend money has shifted, especially as it relates to food. As a result, consumers continue to purchase food for at-home consumption. Inflation has also taken its toll on total food sales volume, but that doesn't mean shoppers are walking away.
