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According to the Cambridge English dictionary, a very simplistic definition of sustainability is "the quality of being able to continue over a period of time." When you look at the history of the poultry and egg industry, we can claim with great confidence we meet that standard.

Andy Hanacek's November "From the Editor's Desk" is the second video in a special two-part series focusing on employers and employees in the meat and poultry industry.

I've written recently about the need to travel outside of your normal area. Recently, thanks to this trip and some other life developments, I'm seeing that you have to be willing to do more things outside your comfort zone as well.

The update to the Quarterly Establishment Information Letters (quarterly letters) reflects recent changes in pathogen characterization methods.

The American Association of Meat Processors, along with others in the industry, are making great progress in our work with FSIS to come up alternatives better suited to help small processors meet the regulatory requirements.

In this highly competitive environment, traditional strategies such as raising wages have been minimally effective, forcing meat and poultry processing companies to look for creative approaches to recruit and retain workers.

When 20 percent of meat produced globally is lost or wasted each year, adding up to the equivalent of 75 million cows, it is critical that we work together to protect this precious resource and ensure it is delivered safely.

As consumers and participants in the supply chain demand greater transparency, blockchain has the potential to transform how information about a food product flows from farm to fork to ensure quality and safety by adding greater visibility and efficiency to the process.

From an animal welfare perspective, 2018 has been a relative continuation of the past few years. Many of the same challenges still exist, but many within the industry have made the choice to take the challenges head-on and find solutions that work for them.