Outlined during the Meat Industry Summit in Carlsbad, California, the new mission statement has been created by a working group composed of association members, led by a facilitator, to develop the new, forward-looking vision and mission statements and core organizational values.
NAMI’s new vision statement commits the association and its members to “Sustainably nourishing local and global communities with wholesome meat and poultry”. Meanwhile, the organization’s new mission statement, “connecting people and resources to strengthen trust in the food we produce” is designed to reflect and provide a roadmap to achieving, this aspirational vision.
The organization’s values, adopted by the Board, center around ‘stewardship’, ‘community’ and ‘collaboration’.
“The Meat Institute’s adoption of new vision, mission and values statements reflects our members’ recognition of the profound responsibility we have to our employees, communities and consumers,” said Meat Institute President and CEO Julie Anna Potts. “With these new statements and guiding values, we, as an organization and as an industry, commit to redouble our efforts to improve collaboration, build and maintain alliances across the food and agriculture sectors and leverage the resulting networks to communicate with consumers in credible, transparent ways.”
NAMI values also convey the organization’s focus on proactive engagement to build relationships across the food system, its emphasis on providing valuable information to all meat and poultry processors and its commitment to valuing diverse perspectives by listening to all who are interested in the meat and poultry industry.
“I look forward to working with the Meat Institute’s Board of Directors, and its entire membership, to respond to key industry priorities and work collaboratively to advance our common interests and achieve our shared goals,” said Potts. “In so doing, the industry will be better positioned to proactively and consistently communicate with consumers to maintain trust in our products and production practices.”
