The Hagstrom Report
Reacting to calls Monday by Republican members of Congress and livestock and farm groups for a Justice Department investigation into the four biggest meatpackers, the North American Meat Institute on Tuesday defended its members against the allegations of wrong-doing.
“The members of the Meat Institute and their livestock suppliers benefit from a fair and competitive market,” Sarah Little, a spokeswoman for the Meat Institute, said in an email to The Hagstrom Report.
Little continued, “In July 2020, USDA analyzed the effects of the 2019 Holcomb [Kan.] facility fire and the pandemic, finding no wrong-doing and confirming the disruption in the beef markets was due to devastating and unprecedented events.
The meat industry is doing exactly what Big Oil does to fight climate action
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Delayed COVID-19 worker protections attract crush of lobbyists Emily Kopp © Provided by Roll Call Workers process meat at Old Fashion Country Butcher in Santa Paula, Calif., in May 2020. The North American Meat Institute is scheduled to meet with federal officials to discuss COVID-19 worker protection rules.
A swarm of the most powerful lobbyists in Washington is circling as the White House reviews long-anticipated rules to protect workers from COVID-19 with meatpacking, hospital and retail industries working to delay the regulations while unions push for more urgency.
The businesses have been winning so far on the timing. The rules are meant to respond to the clusters of infections in crowded workplaces that drive up infections and deaths but arrive more than a year after outbreaks began. President Joe Biden signed an executive order the day after his inauguration asking the Occupational Safety and Health Administration to write the worker protection rules
Food Safety Summit Kicks Off With State of The Industry and Dynamic Keynote From Costco s Craig Wilson
Oscar Garrison, United Egg Producers Association,
Jennifer McEntire Ph.D., United Fresh Produce Association, and
KatieRose McCullough, PhD, MPH, North American Meat Institute, who discussed the challenges in production, worker safety, virtual audits, and the impact of the supply chain in egg, produce, and meat processing. Hundreds of food safety professionals engaged in a dynamic Q&A session moderated by Craig Henry with discussions focused on labor shortages, impact of vaccinations, and working with public health authorities.
Following the workshop, Larry Keener, chair of
“Alternative proteins are a supply-side solution that will help deliver a food system that can lower the risks for future pandemics and antibiotic resistance, decrease climate emissions, and help us feed a world of 10 billion people by 2050,” said Emma Ignaszewski, corporate engagement project manager for the Good Food Institute (GFI). “This industry will create new jobs and opportunities for American workers. And alternative proteins can accomplish all of this while families can still have a hamburger, steak, or chicken breast on their plates at dinnertime.”
In addition to peak sales, the alternative proteins industry also saw a record number of new companies and brands last year. Twenty-three cultivated meat companies launched in 2020, bumping up the total to 76 companies globally an increase of 43% compared to 2019. Thirteen new companies that produce fermentation-enabled alternative proteins started, making up a total of 51 companies worldwide, a 43% climb from 2019.
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