Articles Tagged with ''sustainability''

Consumer trust and innovation intersect as global research reveals strong acceptance of PRRS-resistant pigs. Learn how gene editing, animal welfare, and reduced antibiotic use are shaping the future of pork production worldwide.

In a world where food connects cultures, deli meats are a key representation of European culinary identity. This January, the Winter Fancy Food Show in San Diego will bring together global professionals, producers, and innovators to highlight the authenticity, sustainability, and refined taste of European products.

Paul da Silva, regional manager for Meat & Livestock Australia in North America, shares insights about livestock production in Australia and what’s shaping it.

Seafood continues to hold its own in the marketplace— buoyed by consumer demand for health, sustainability, and value.

Culver Duck is the first and only meat duck farm in North America to hold American Humane Certified status.

Processors shift tactics to maximize productivity, product safety, and sustainability.

Consumers and producers alike are opting for more convenient packaging options.

Processors need to assess how scalable and flexible their automation systems are.

The meat, poultry, and seafood industry faces growing hurdles as legislators pass laws and regulators establish rules for more sustainable operations. 

The event is sponsored by USPOULTRY, the American Feed Industry Association and the Meat Institute.