Agenda
Wednesday, June 12, 2024 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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8:30 AM - 9:30 AM | Check-in & Cafe Hour | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
9:30 AM - 9:45 AM | Meat Institute Welcome & Opening Remarks | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
9:45 AM - 10:45 AM | Understanding Your Customer's Customer Join Anne-Marie Roerink, author of the Power of Meat, to dive into the major themes from this year's Power of Meat Report. Learn where and why consumers are spending their money in the protein category, the economic impact to consumer purchasing decisions, how generational groups are influencing the meat category, and more! Take this information back to your business to learn how you can better serve and support your customers. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
10:45 AM - 11:15 AM | Networking Break | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
11:15 AM - 12:00 PM | Leveraging Resources for Continuous Improvement & Building Consumer Trust Ready to learn about how your business can help build more consumer trust in the meat industry? Looking for ways your employees can gain more knowledge and stay up to date with the latest industry issues? This session will dive into Meat Institute resources that are helping members capitalize on their continuous improvement strategies, educational opportunities available for members to strengthen their skillsets, and ways members can stay engaged with the Meat Institute to meet their business needs. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
12:00 PM - 1:00 PM | Networking Lunch | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
1:00 PM - 2:00 PM | Goundbreaking Issues in Meat & Poultry The animal protein industry is constantly evolving due to consumer demands, environmental impacts, the political landscape, and so much more. During this session, you will learn about the national and regional regulations, policies, and issues impacting the meat and poultry industry and how these things could impact your business. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
2:00 PM - 3:00 PM | Regional Research & Resources Driving the Meat Industry Forward Sara Gragg - University of Wisconsin-Madison Jeff Sindelar - University of Wisconsin-Madison Kristin Schill - University of Wisconsin Madison's Food Research Institute The University of Wisconsin-Madison is a world leader when it comes to research related to animal science and food safety. This session will dig into current research projects aiming to solve the meat industry's leading issues and allow participants the chance to ask questions and provide insight on how this research can impact their businesses. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
3:00 PM - 3:15 PM | Break | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
3:15 PM - 4:30 PM | University of Wisconsin Discovery Building Tour Take a tour of the impressive MSABD building! This building opened its doors in July 2020 and has the unique capability to do it all - from live animal or bird processing to ready-to-eat manufacturing, retail space, biosafety level-2 microbiology labs, and state of the art teaching facilities. Explore the building and see if there is anything you can learn about facility design or new technologies that you can bring back to your organization! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
4:30 PM - 6:30 PM | Happy Hour & Taste of Wisconsin |