Newly weaned pigs arrive to our farm when they are about 3 weeks old and weigh about 13-15 pounds. Here is a video of move-in day on our farm.
The 2019 Animal Ag Alliance Stakeholders Summit was held May 8 and 9, 2019 in Kansas City. The theme this year was “A Seat at the Table.” The conference is about engaging with each other. To hear from and be heard between key stakeholders in restaurant, retail and foodservice companies, farms and ranches, government agencies, agribusinesses, and agriculture and food associations. As expected, the Summit was outstanding. Here are my top 10 takeaways from the conference:
For those that monitor social media, these facts don’t reflect what is perceived. Even through all the social media mud, consumers still make food purchase decisions about price, safety and taste.
Going forward, what lessons can be learned?
It still is about communication and developing relationships. We have to find a way to tell our story to consumers in a way that is easily available for them to access. We need to be able to look past the “loud voices” and know the truths about consumer beliefs and their food. Yes, consumers need food choices. Everyone agrees with that, but we also need to make sure we have an informed consumer, which is an enormous challenge.
Food is an emotional topic for consumers. They have their beliefs and the truth rarely changes their mind. Therefore, we need to listen, acknowledge concerns and find new ways to have conversations with consumers.
At what point do we say enough is enough.
Dr. Josh Axe published the second annual Chain Reaction II scorecard analysis of top restaurants on his website. The analysis supposedly highlights the “problem of routine antibiotic usage” in the meat and poultry operations that supply the nation’s top restaurant chains. The report is sponsored by organizations such as National Resources Defense Council, Consumers Union, Friends of the Earth and Center for Food Safety, organizations that reflect misinformation and ideology.
To score an “A” a restaurant is required to only serve meat where animals have never been given antibiotics or given antibiotics important to human medicine. To score an “F” a restaurant serves meat that may have been given antibiotics and if they did receive antibiotics, have followed the prescribed withdrawal times to ensure the antibiotics are naturally removed from the animal before market.
The bottom line?
Both restaurants that scored an “A” or “F” serve meat that has zero antibiotics in the meat. Continue Reading