The Business of Meat
The business of meat is broken. Meatpacking plant conditions are harmful for workers and animals alike. The current practices degrade our environment and the health of our people. And our country’s smallholder farmers are left behind, struggling to get by.
The solution is not a meat-free future. Instead, we must reinvent the business of meat. Hear from a team of leaders at Heifer USA, Cypress Valley Meat Company, and Grass Roots Farmers’ Cooperative who have created a market for healthy, ethically-raised meat — one that supports regenerative agriculture and connects smallholder family farmers to customers. What will the future of meat production and consumption look like, for workers, farmers, consumers and animals? How much will it cost? And most importantly: how do we make it happen?
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- An understanding of how we can and must redesign the business of meat to support the climate and wellbeing of farmers, workers, consumers, animals.
- Data and case studies that provide a concrete understanding of what this future could look like, and what it will take to get there.
- Actions that consumers and business leaders can take to help advance a positive and regenerative future for meat consumption and production.
- Coral Lee, Podcast Editor, Food52
- Donna Kilpatrick, Land Steward and Ranch Manager, Heifer USA, Heifer International
- Andy Shaw, Chief Executive Officer, Cypress Valley Meat Company & Natural State Processing
- Elizabeth Quinn, Head of Ecommerce Operations, Grass Roots Farmers’ Cooperative
Liza Butegwa, Account Coordinator, McPherson Strategies