Local Meats Processing Webinar, April 18, 2013
The National Good Food Network presents a webinar entitled “Local Meats Processing: Successes and Innovations”
Thursday, April 18, 3:30 - 5:00pm ETLocal 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? To learn more and for registration information, click "read more"
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!