[Sc-aquaponics] Fw: [Extension-misc] Registration Open- The Meating September 16 in Columbus, Ohio

[Smith, Matthew A.]

All,

For many reasons, I can just about guarantee that the words fish, shrimp, and/or seafood will not be used during this Summit.

However, that does not mean the aquaculture industry can't go and learn information that will be applicable to us in some ways. If you are processing, interested in processing, or just interested in recent changes in policy and legislation regarding processing, then I would encourage you to read the shared email below and consider participating. We hear all the time in the Midwest that processing seafood is extremely limited.

I am set to head out of state that weekend but I am going to plan on being there.

Contact  Charissa Gardner at gardner.1148 at osu.edu<mailto:gardner.1148 at osu.edu> for questions about the Summit.

Regards,

Matt

[The Ohio State University]
Matthew A. Smith
Aquaculture Extension Specialist

Madison County Extension Office
College of Food, Agricultural, and Environmental Sciences
217 Elm Street, London, Ohio 43140
740.852.0975 ext 17 Office
smith.11460 at osu.edu
________________________________



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The Meating
A Regional Meat Marketing and Processing Summit

The Ohio State University CFAES Center for Cooperatives and Fairfield County Farm Bureau invite you to “The Meating: A Regional Meat Marketing and Processing Summit,” a gathering of livestock producers, processors and policy stakeholders to learn about and discuss local and regional meat marketing and processing opportunities and challenges.



September 16, 2021, 9:00 a.m. - 12:00 p.m. EST

At the Nationwide and Ohio Farm Bureau 4-H Center

2201 Fred Taylor Drive, Columbus, Ohio 43210



No cost, but registration is required.



Register at go.osu.edu/themeatingsummitregistration2021

Meet the Speakers

Livestock and Meat Outlook
Dr. Andrew Griffith, University of Tennessee

A look at livestock production, expected inventory changes, meat production, and consumer demand and how they will influence livestock and meat prices in the coming year.



Legislation That Would Change Meat Processing
Elizabeth Rumley J.D., National Agricultural Law Center

A general outline of authority for slaughter and processing of meat and poultry, a discussion of the effective differences between state and federal processing oversight, including custom exempt slaughter, and an overview of proposed federal and state bills that might affect processing requirements in the United States.



Ohio Farm Bureau: Ohio Meat Policy Updates
Brandon Kern, Ohio Farm Bureau Federation
A discussion of meat processing policy issues, the Meat Processing Investment grant program, and recent legislation and initiatives supporting small and mid-size processors.

Planning to Advance Mobile Meat Slaughter and Processing in Ohio and Central Appalachia Panel
Angela Blatt, Ohio Food Policy Network; Paul Dorrance, Pastured Providence; and Rachel Tayse, Franklin County Food Council Steering Committee
Demand for local meat continues to grow, but bottlenecks in the local meat value chain, especially the limited processing capacity, continue to inhibit the market opportunities for livestock farmers in Ohio and Central Appalachia. Speakers share current information about “Planning to Advance Mobile Meat Slaughter and Processing in Ohio and Central Appalachia”, an 18-month project that tests the need for an additional local meat value chain intervention that serves red meat livestock farmers, processors, and consumers.

The State of Meat Processing
Dr. Lyda Garcia, The Ohio State University

A look at the meat processing industry, the impact of COVID-19 on the supply chain, considerations for new and growing processors, and an outlook into the next year of meat processing and marketing in Ohio.

[Chickens roaming on grass]Connect with Resource Providers!

  *   OSU Extension Beef Team
  *   Ohio Department of Agriculture
  *   Appalachian Center for Economic Networks
  *   Ohio Association of Meat Processors
  *   Ohio Ecological Food and Farm Association
  *   OSU Extension Direct Ag Marketing Team



Partners will be available throughout the morning to share their services and resources for Ohio meat producers and processors.

This event will follow current health and safety guidelines of The Ohio State Univeristy. Learn about Ohio State’s safe and healthy protocols at https://safeandhealthy.osu.edu/.



We strive to host events that are inclusive and accessible to everyone. If accommodations will help you fully participate in this event, please reach out to Charissa Gardner at gardner.1148 at osu.edu<mailto:gardner.1148 at osu.edu>.

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