A Science-Based Solution to Delivering Sustainable Protein to the Plate
It’s no surprise that recent research of pork consumers indicates climate change is one of the most important societal issues we’re facing today(1). Food choices are more complex than ever, as consumers want confidence that food gets to their supermarket or dinner plate in a way that aligns with their values and expectations – which complicates decisions for the whole supply chain. This webinar will provide clarity on sustainability progress to date and aspirational goals of one protein option – U.S. pork. Learn more about the current sustainability expectations of the food industry from farm to fork, the values consumers are bringing to the table, and how pig farmers are committed to improving and proving their responsibility to people, pigs and the planet through data-backed, science-based goals and metrics that can help the entire supply chain.
Learn more about:
- The current sustainability expectations of the food industry from farm to fork
- The values consumers are bringing to the table, and
- How pig farmers are committed to improving and proving their responsibility to people, pigs and the planet through data-backed, science-based goals and metrics that can help the entire supply chain.
(1) Checkoff funded research with Heart + Mind Strategies, Oct 2021
Prior to her tenure at the National Pork Board, McDonald was the senior director of sustainability for the National Cattlemen’s Beef Association (NCBA), representing cattle producers in sustainability initiatives domestically and internationally. She holds a degree in agriculture economics from the University of Missouri and a Juris Doctorate degree from the Antonin Scalia Law School (George Mason University) in Arlington, Virginia.
