MEMBER HANDBOOK

Resources to help you make the most out of your membership

September 2015

Dear NAMI Member,

We are pleased to have you among the ranks of the members of the North American Meat Institute (NAMI).

Created by the January 1, 2015, merger of the North American Meat Association (NAMA) and the American Meat Institute (AMI), NAMI members are quality-driven meat and poultry packers and processors, center-of-the-plate specialists, foodservice operators, retailers, suppliers and academics to the industry, dedicated to providing the finest quality products and services.

We firmly believe that we succeed when you succeed. This member handbook is designed to help you take advantage of your investment in NAMI, find the true value of your membership and learn about the full range of services that we offer. We hope you will find it useful. Should information within it become out of date, updated information will be released on the NAMI website.

If there is any additional information or service not detailed within this handbook that would be helpful to you, please contact either myself or any of your NAMI staff members.

Sincerely,

Barry Carpenter President and CEO

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Table of Contents Who We Are ...... 5 • 2015 Officers and Board of Directors • Who to Call

Crisis Team and Services ...... 10 • Names and Numbers • Services Provided

Regulatory Assistance ...... 11 • Inspection and Regulatory Troubleshooting • Recall Assistance • FOIA Alerts • Legal Questions and Referrals

Legislative Affairs ...... 13 • Grass Roots Letter Writing • Political Action Committee • Annual Hot Dog Lunch

Import/Export Assistance ...... 14

Media Relations ...... 14 • News Reporting • News Media Response Assistance • Communication Alerts • FOIA Alerts from Media • Social Media

Consumer Affairs ...... 15 • Meat Matters Series and Reprints • Video Messages

NAMI Foundation ...... 16

NAMI Education and Publications ...... 16 • 2015-2016 Planned Conferences • International Production & Processing Expo • Exhibit and Sponsorship Opportunities • NAMI Publications

NAMI Membership and Programs ...... 21 • Committee Involvement • Annual Awards • Environmental Achievement Awards • Worker Safety Awards • Affinity Programs • Dues Billing/Accounting • Mailing/Marketing Lists • NAMI Website Access • Food Donations – “Meating the Need”

Who We Are

The North American Meat Institute (NAMI) is a national trade association that represents companies that process 95 percent of red meat and 70 percent of turkey products in the U.S. and their suppliers throughout America.

Headquartered in metropolitan Washington, D.C., NAMI represents all sectors of the meat and poultry industry from large, multi-national companies to small, family-owned businesses. Many of its members have been with the Institute since its founding in 1906. NAMI advises, informs, encourages and supports the industry and its members every single day. NAMI is the only organization offering such broad and effective representation to the North American animal protein industry.

NAMI keeps its fingers on the pulse of legislation, regulation and media activity that impacts the meat and poultry industry and provides rapid updates and analyses to its members to help them stay informed. In addition, NAMI conducts scientific research through its Foundation designed to help meat and poultry companies improve their plants and their products. The Institute's many meetings and educational seminars also provide excellent networking and information-sharing opportunities for members of the industry.

NAMI is governed by elected leaders and staffed by 32 professionals. NAMI elected leaders include six officers plus the President and CEO, as well as a 107-person Board of Directors and a 40-person Executive Board. Representatives on both of these bodies include leaders in both the supplier and packer/processor segments of the industry. NAMI has also created operating groups, called policy committees and advisory committees, within its membership to allow member companies to recommend NAMI policies in their primary areas of interest.

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2015 Officers Chairman Treasurer Immediate Past Chairman Immediate Past Chairman *Dave McDonald *J. Michael Townsley *Greg Benedict *Tony Gahn, Jr. OSI Group, LLC Bob Evans Farms, Inc. American Foods Group, LLC Gahn Meat Company

Vice Chairman Secretary Immediate Past Chairman President and CEO *Brian Coelho *John Vatri *Mike Hesse *Barry Carpenter Central Valley Meat Co. Cardinal Meat Specialists, Beef Products, Inc. North American Meat Ltd Institute

2015 Board of Directors *Tim Arndt Jim Cheney John Fell *Kirk Halpern Jack Links Beef Jerky Hill Meat Company Advantage Packaging Halperns

*Van Ayvazian *Doug Clemens William Fielding Beau Heeps Boar’s Head Provisions Co., Clemens Family HeartBrand Beef, Inc K. Heeps, Inc. Inc. Corporation Tom Fillippo *Craig Hess Joe Azzaro *Henry Davis Devault Foods Speco, Inc. In-n-Out Burgers Greater Omaha Packing Co., Inc. Lee Friedheim Deanna Hofing Michael Bernstein Cougle Commission Van Hees Inc Maid-Rite Steak Kerry Doughty Company Butterball, LLC *Terry Holton *Peter Bozzo Mike Gau Seaboard Foods Michael's Finer Meats & Jeff Eastman Performance Foodservice Seafoods Alchemy Systems Middendorf *Randy Huffman Maple Leaf Foods, Inc. Reed Brown Martin Eckmann *Neil Genshaft Brown Packing Company, Alaska Sausage Company Fresh Mark, Inc. Jeff Jobe Inc. Valley Meats, LLC Einar Einarsson Bill Griffith Doug Bush Marel, Inc. Keystone Foods, LLC Philip Jones Bush Brothers Provisions Jones Dairy Farm Lou Eni *Eric Gustafson Mark Campbell Dietz & Watson, Inc. Coast Packing Company Gus Juengling, III Triumph Foods Prestige Meat & Foods, Inc. *Jeffrey Ettinger John Hagerla Tony Catelli Hormel Foods Corporation Hartley Ranch Angus Beef *John Keating Catelli Brothers, Inc. LLC Cargill Meat Solutions Andrew Evanson Trevor Caviness Jobbers Meat Packing Edward Hall Bob Kessler, Jr. Caviness Beef Packers Company Lone Star Foodservice Kessler Foods

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Tom Kittle Michael McCranie *Scott Rich Dale Smith Handtmann, Inc. Meat Traders, Inc. Wasatch Meats Dale Smith & Sons

*Tim Klein *Brad McDowell John Richardson Kevin Smith National Beef Packing Co, Agri Beef Sugar Creek Packing Costco Wholesale Meats LLC Pat McGowan Tom Routh Ralph Smith Kevin LaFleur Broadleaf USA J. H. Routh Packing Kayem Foods, Inc. Colorado Premium Foods Company *Nick Meriggioli Tom Stachecki François Leger Johnsonville Sausage, LLC James Rudolph Angus Meats FPL Food, LLC Rudolph Foods Company, *Dave Miniat Inc. Dwight Stiehl Neal Leonard Miniat Holdings Rose Packing Company Surlean Foods Allen Russak Mark Moshier Russak's Cured Smoked Mark Swanson *Sara Lilygren Arrowsight Products Birko Corp. Tyson Foods, Inc. Tom Murray Christopher Salm Kevin Tulley *Joe Maas Packers Sanitation Services, Salm Partners, LLC Sysco Corporation JTM Provisions Inc. (Freedman Meats) *Ed Sanchez *Shane MacKenzie Thomas Neese, III Lopez Foods, Inc. Fritz Usinger Superior Farms Neese Country Sausage, Inc. Fred Usinger, Inc. Mike Satzow *Mark Magnesen *Andre Nogueira North Country Smokehouse Larry Vad Kraft Foods Group/Oscar JBS USA Ideal Meat & Provision, Inc. Mayer David Schamun Abel Olivera Del Monte Meat Company David Van Eekeren *Gary Malenke Jensen Meat Company Land O’Frost, Inc. Natural Food Holdings David Schanzer *Warren Panico Plumrose USA Harlan VandeZandschulp Greg Martin Bar-S Foods Gleeson Construction and Strauss Brands Tom Serrato Engineers *Larry Pope Far West Meats *Chris Mason Smithfield Foods, Inc. *Dennis Vignieri Wolf-tec, Inc. Ross Shuket Kenosha Beef International, Roger Reiser Old World Provisions Ltd. *Scott Matheson Reiser Dole & Bailey Alan Simon *Dave Wood Jim Renda Omaha Steaks International, Harris Ranch Steven Maxey Multisorb Technologies Inc. Certified Meat Products *Russ Yearwood Noel Reyes *John Simons Indiana Packers Provimi de Puerto Rico AdvancePierre Foods Corporation *Executive Board

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Who to Call Contact NAMI’s DC office at (202) 587-4200 and the Oakland office at (510) 763-1533. Email staff using first initial last [email protected]

ANIMAL WELFARE/HUMANE SLAUGHTER CRISIS MANAGEMENT Janet Riley, (202) 587-4245 Janet Riley, (202) 587-4245 Senior Vice President, Public Affairs Senior Vice President, Public Affairs

BY-PRODUCTS Mark Dopp, (202) 587-4229 Scott Goltry, (202) 587-4254 Senior Vice President, Regulatory & Scientific Vice President, Regulatory Affairs Affairs and General Counsel

Norm Robertson, (510) 575-0211 DIET & HEALTH Vice President, Regulatory Services Susan Backus, (202) 587-4220 Vice President, NAMI Foundation Bill Westman, (202) 587-4244 Senior Vice President, International Affairs EDUCATION & TRAINING Ann Wells, (202) 587-4252 CONFERENCES AND EXPOSITION Director, Education & Workforce Anne Halal, (202) 587-4230 Development Senior Vice President, Exposition, Education & Member Services ENVIRONMENT Chris Dolan, (612) 766-7000 Eric Zito, (202) 587-4223 Faegre Baker Daniels, LLP Senior Director, Member and Exposition [email protected] Services FOOD SAFETY EXPOSITION REGISTRATION Scott Goltry, (202) 587-4254 Sabrina Moore, (202) 587-4204 Vice President, Regulatory Affairs Director, Meeting and Conference Services Norm Robertson, (510) 575-0211 CONFERENCE REGISTRATIONS & HOUSING Vice President, Regulatory Services Tina Marmor, (202) 587-4242 Senior Manager, Meetings & Conference Ken Mastracchio, (510) 575-9713 Services Senior Director, Regulatory Services

EXPOSITION AND CONFERENCE SPEAKERS Andrea Perkins, (510) 575-0210 Ann Wells, (202) 587-4252 Director, Regulatory Services Director, Education and Workforce Development HUMAN RESOURCES John Cruickshank, (281) 833-2200 CONSUMER AFFAIRS Alaniz Schraeder Linker Farris Mayes Janet Riley, (202) 587-4245 Senior Vice President, Public Affairs

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IMMIGRATION ISSUES MARKETING ISSUES/INDUSTRY John Cruickshank, (281) 833-2200 STRUCTURE/GRADING Alaniz Schraeder Linker Farris Mayes Mark Dopp, (202) 587-4229 Senior Vice President, Regulatory & Scientific INSPECTION ISSUES Affairs and General Counsel Norm Robertson, (510) 575-0211 Vice President, Regulatory Services MEAT BUYER’S GUIDE® & POSTERS Ann Wells, (202) 587-4252 Scott Goltry, (202) 587-4254 Director, Education & Workforce Development

Vice President, Regulatory Affairs MEMBERSHIP BILLING & WEBSITE PASSWORDS

Eric Zito, (202) 587-4223 NAMI INSURANCE PROGRAM Senior Director, Member and Exposition Eric Zito, (202) 587-4223 Services Senior Director, Member and Exposition Services Michelle Fevola, (202) 587-4222 Manager, Legislative and Member Services Michelle Fevola, (202) 587-4222 Manager, Legislative and Member Services NEW MEMBERSHIP INFORMATION Jim Goldberg, (202) 587-4206 Rosemary Mucklow, (510) 575-0209 Director, Member Recruitment & Outreach Consultant MICROBIOLOGICAL ISSUES INTERNATIONAL TRADE Betsy Booren, Ph.D., (202) 587-4249 Bill Westman, (202) 587-4244 Vice President, Scientific Affairs Senior Vice President, International Affairs MEDIA ASSISTANCE LEGAL ISSUES Eric Mittenthal, (202) 587-4238 Mark Dopp, (202) 587-4229 Vice President, Public Affairs Senior Vice President, Regulatory & Scientific Affairs and General Counsel Janet Riley, (202) 587-4245 Senior Vice President, Public Affairs LEGISLATIVE ISSUES/PAC/Grass Roots Pete Thomson, (202) 587-4235 NEWS REPORTING/MeatInstitute.org Senior Vice President, Legislative Affairs Eric Mittenthal, (202) 587-4238 Vice President, Public Affairs Nathan Fretz, (202) 587-4224 Senior Director, Legislative Affairs Michael Schumpp, (202) 587-4251 Manager, Public Affairs and Member Michelle Fevola, (202) 587-4222 Communications Manager, Legislative and Member Services NUTRITION MAILING LISTS Susan Backus, (202) 587-4220 Michelle Fevola, (202) 587-4222 Vice President, NAMI Foundation Manager, Legislative and Member Services PRODUCT LABELING Mark Dopp, (202) 587-4229 Senior Vice President, Regulatory & Scientific Affairs and General Counsel

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PUBLICATIONS (including the Meat Buyer’s SCIENTIFIC ISSUES Guide®) & EDUCATIONAL RESOURCES Betsy Booren, Ph.D., (202) 587-4249 Ann Wells, (202) 587-4252 Vice President, Scientific Affairs Director, Education & Workforce Development Scott Goltry, (202) 587-4254 REGULATORY ISSUES Vice President, Regulatory Affairs Mark Dopp, (202) 587-4229 Senior Vice President, Regulatory & Scientific TRADE EXPOSITIONS Affairs and General Counsel Anne Halal, (202) 587-4230 Senior Vice President, Exposition, Education and Scott Goltry, (202) 587-4254 Member Services Vice President, Regulatory Affairs WORKPLACE & EMPLOYMENT ISSUES RENDERING ISSUES John Cruickshank, (281) 833-2200 Mark Dopp, (202) 587-4229 Alaniz Schraeder Linker Farris Mayes Senior Vice President, Regulatory & Scientific Affairs and General Counsel WORKER SAFETY ISSUES Scott Goltry, (202) 587-4254 Dan McCausland (608) 628-1233 Vice President, Regulatory Affairs Director, Worker Safety

Crisis Team and Services The members of NAMI’s Crisis Team are available 24/7 to assist members in the midst of a crisis. Services provided include:

• Interfacing with USDA on inspection issues, whether it is at the district or national level • Assistance in responding to government actions like non-compliance reports • Legal and regulatory guidance during recalls • International crisis assistance for members with operations in Canada and Mexico • Referrals to outside experts • PR Counsel • Drafting or editing of press statements and other public communications • Print and broadcast media reporting

Our Crisis Team Members provide assistance upon request 24 hours a day. A list of Crisis Team Members and their contact information is included below:

If you need legal, regulatory or technical assistance, you may contact the following individuals:

Mark Dopp Norm Robertson Senior Vice President, Regulatory & Scientific Vice President, Regulatory Services Affairs and General Counsel O: (510) 575-0211 O: (202) 587-4229 C: (510) 504-1694 C: (703) 402-5805 [email protected] [email protected]

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Betsy Booren Ken Mastracchio Vice President, Scientific Affairs Senior Director, Regulatory Services Regulatory and Scientific Affairs O: (510) 575-9713 O: (202) 587-4249 C: (925) 551-1748 [email protected] [email protected]

Scott Goltry Andrea Perkins Vice President, Regulatory Affairs Director, Regulatory Services O: (202) 587-4254 O: (510) 575-0210 C: (202) 375-4276 C: (510) 821-0574 [email protected] [email protected]

If you need public relations assistance, you may contact the following individuals:

Janet Riley Eric Mittenthal Senior Vice President, Public Affairs Vice President, Public Affairs O: (202) 587-4245 O: (202) 587-4238 C: (703) 801-2238 C: (404) 808-8396 [email protected] [email protected]

MeatInstitute.org Crisis Center Many resources are also available in the Crisis Center on www.MeatInstitute.org. To access the center, go to the home page of MeatInstitute.org and click on the white tab in the upper right corner labeled "Crisis Center." Available resources include media monitoring services, recommended consultants and PR firms, media distribution services, crisis scenarios and sample press statements.

Regulatory Assistance Inspection and Regulatory Troubleshooting Members repeatedly have indicated that NAMI’s assistance in resolving inspection-related issues is one of the most valuable services the Institute provides. NAMI assists members in a variety of regulatory situations, including:

• Food safety/inspection non-compliance reports (NRs) and related issues • Product recalls • Export disruptions • Humane slaughter NRs and related issues • Labeling compliance • OSHA inspections • EPA and state environmental inspections

Services include interfacing with appropriate regulatory officials on behalf of members, drafting or editing written responses and offering counsel broadly. To request regulatory assistance, contact:

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Mark Dopp, senior vice president, regulatory & Ken Mastracchio, senior director, regulatory scientific affairs and general counsel services (202) 587-4229 (510) 575-9713 [email protected] [email protected]

Scott Goltry, vice president, regulatory affairs Andrea Perkins, director, regulatory services (202) 587-4254 (510) 575-0210 [email protected] [email protected]

Norm Robertson, vice president, regulatory services (510) 575-0211 [email protected]

The Meat Institute also provides regulatory assistance to members with operations in Canada and Mexico. Susana Arellano serves as NAMI's Mexican Government Affairs Representative and reports on Mexican government and industry developments:

Susana Arellano, Mexican government affairs representative (52-961) 255-4146 [email protected]

Recall Assistance USDA follows a strict set of procedures in requesting a recall, determining the scope of the recall, informing the public and monitoring recall effectiveness. NAMI’s experts have vast experience in a wide variety of recalls, whether large or small, Class I, II or III or whether illnesses are involved or not. NAMI’s experts can often assist in defining the scope of a recall and shaping announcements related to it. If you are facing a recall, it’s wise to touch base with NAMI’s regulatory experts.

FOIA Alerts NAMI monitors requests for information submitted to USDA under the Freedom of Information Act (FOIA). When information about a NAMI member is requested by any member of the public, an activist group or the media, NAMI will provide a copy of the FOIA to the member. NAMI is also available to advise members on what actions should be considered to prepare for any data release.

Legal Questions and Referrals NAMI’s General Counsel Mark Dopp is available to provide limited legal counsel to NAMI members on a variety of issues. For extensive legal assistance, NAMI will provide referrals to appropriate attorneys. To contact Mark Dopp, call (202) 587-4229 or email [email protected].

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Legislative Affairs The goal of the Legislative Affairs team is to educate Members of Congress and their staffs about our industry, to advocate for the positions our members have taken on the issues important to them, and to influence the legislative process to achieve favorable outcomes. Keeping abreast of the activities in Congress is critical as changes to laws can dramatically alter the way you do business. NAMI lobbyists serve as the industry’s watchdogs, tracking and monitoring legislation from the moment it is introduced. The Legislative Affairs team notifies NAMI member companies when potentially helpful or harmful legislation is introduced so that we can coordinate our efforts to educate Congress and affect legislation.

Grass Roots Letter Writing Communicating with lawmakers is a critical part of NAMI’s daily advocacy efforts. In order to succeed, NAMI members can play a critical role in the lobbying effort. From time to time NAMI’s Legislative Affairs team will seek the involvement of members to communicate directly with their Representatives and Senators. When necessary, our members will be provided with sample correspondence, appropriate briefing materials, and easy steps to identify and communicate with their elected officials.

Political Action Committee The North American Meat Institute Political Action Committee (NAMI-PAC) is a non-partisan, non-profit organization designed to promote the political interests of the meat and poultry industry. NAMI-PAC collects voluntary, personal contributions from eligible executive and management employees of NAMI member companies. These funds are then used to support candidates to the U.S. Senate and House of Representatives who understand and value the needs of our industry.

For information or questions about the NAMI-PAC, contact Pete Thomson at (202) 587-4235 or [email protected].

Annual Hot Dog Lunch on Capitol Hill Every July, NAMI sponsors the Annual Hot Dog Lunch on Capitol Hill, an invitation-only event for Members of Congress, key Hill staffers and key agency staff, as well as NAMI member companies. The event is timed to coincide with July’s National Hot Dog Month. In most years, it occurs the third Wednesday in July. The annual event is considered one of the most popular social events on Capitol Hill and typically attracts more than 1,000 guests. For information about reserving a booth to distribute your hot dog or sausage offerings at the Hot Dog Lunch, contact Pete Thomson or (202) 587-4235 or [email protected].

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For more information about NAMI’s legislative activities, please contact:

Pete Thomson, senior vice president, legislative Nathan Fretz, senior director, legislative affairs affairs (202) 587-4224 (202) 587-4235 [email protected] [email protected]

Michelle Fevola, manager, legislative and member services (202) 587-4222 [email protected]

Import/Export Assistance NAMI monitors trade developments and provides assistance to members seeking to get into the import/export business or current importers and exporters facing trade related problems. The Institute actively interacts with the Office of the U.S. Trade Representative, the USDA Foreign Agriculture Service and the World Animal Health Organization. NAMI also provides import/export assistance for members with operations in Canada and Mexico.

To request trade assistance, contact Bill Westman at (202) 587-4244 or [email protected].

News Reporting NAMI publishes news on MeatInstitute.org as it breaks. Members may sign up to receive the news as it is posted, compiled daily or compiled weekly. Subscribers may also choose to receive news on a wide range of topics or just a few. Members may also subscribe to receive press releases when they are posted. NAMI also publishes the weekly Lean Trimmings newsletter, which is emailed Monday afternoons.

To sign up for news and press releases, visit www.MeatInstitute.org and click on “News/ Subscribe” on the left side of the site’s home page.

Media Relations NAMI’s Public Affairs Department actively engages with trade and general media on behalf of the meat and poultry industry. Efforts are both proactive, with a focus on generating positive news, as well as reactive, to news that is breaking. NAMI spokespeople are trained and experienced with a broad range of media.

To join NAMI’s Public Affairs Committee, contact Janet Riley at (202) 587-4245 or [email protected] or Eric Mittenthal at (202) 587-4238 or [email protected].

News Media Response Assistance NAMI’s Public Affairs Department is available to assist members in formulating a response to the news media. NAMI cannot act as a spokesperson for a member, but stands ready to assist the member with

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corporate responses. When company specific news is breaking, NAMI sometimes seeks to engage the media in broader issues. For example, if a recall is occurring, NAMI can offer perspectives on recall or food safety trends to help put a story into context. To request this type of assistance, contact Eric Mittenthal at (202) 587-4238 or [email protected], or Janet Riley at (202) 587-4245 or [email protected].

Communication Alerts When a news story is breaking or is about to break that may impact the industry, NAMI strives to provide advance warning on the story along with background, message points, consumer Q&As and third party experts as appropriate. These communication alerts are sent to different NAMI members depending upon the nature of the alert and the companies it may impact.

FOIA Alerts from Media NAMI monitors all FOIA submissions to USDA. When a member of the media requests data or information about a NAMI member, NAMI will provide a copy of the FOIA to the member. With the member’s permission, NAMI will often call the reporter and offer to provide background on the issue in question.

Social Media NAMI manages a number of social media sites on Twitter, Facebook, YouTube and LinkedIn.

Follow us at the following locations:

On Twitter: MeatMythCrushers @MeatInstitute (Organization Meat (A page for fans of meat) handle) @MeatVP (Eric Mittenthal) On YouTube @QueenofWien (Janet Riley) YouTube.com/MeatNewsNetwork YouTube.com/HotDogCouncil On Facebook: North American Meat Institute On LinkedIn: North American Meat Institute North American Meat Institute Foundation

Consumer Affairs NAMI members are often called upon to speak with consumers on a broad array of topics. NAMI strives to offer materials to members that can assist in this effort.

Meat Matters Series and Reprints The NAMI Meat Matters series of brochures are available at www.MeatMattersInfo.org. The brochures cover meat ingredients, nutrition, safe food handling, animal welfare, meat packaging and many other topics. Electronic copies of the brochures may be downloaded from the site. Hard copies are also available from NAMI in limited quantities. In addition, NAMI can provide a design file of any of the brochures to members who wish to add their logos and reprint the brochures.

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Video Messages NAMI also seeks to educate consumers through social media outlets like YouTube. NAMI’s Channel, the Meat News Network, may be viewed at www.YouTube.com/MeatNewsNetwork. Topics covered include meat packaging, safe handling, cured meat safety, ground beef cooking, kosher meats and more. NAMI members are welcome to link directly to these videos without requesting permission from NAMI.

The NAMI Foundation (NAMIF) runs a research program that makes grants available to universities and organizations in key areas of focus. A research committee reviews and prioritizes all research proposals. Calls for proposals and research reports are posted publicly on the NAMI Foundation web site at www.namif.org. For more information about the NAMI Foundation please contact Susan Backus at (202) 587-4220 or [email protected].

NAMIF staff monitor breaking scientific news and research and provide periodic interpretation for members. These are typically sent in memo format. For example, if a study is suggesting that meat is associated with improved or decreased health, NAMIF experts review and analyze the study and provide background for members in the event that they need to communicate with media, customers or consumers about it. For assistance with a scientific study, contact Betsy Booren, Ph.D., at (202) 587- 4249 or [email protected].

NAMI Education and Publications NAMI and the NAMI Foundation sponsor a wide variety of education conferences, topical workshops, webinars and award programs. Every event is an opportunity for all members, industry professionals, suppliers and press to learn, network and take back valuable solutions from the best in the industry.

Please check out the supplemental calendar included in your materials or on www.MeatInstitute.org for a comprehensive listing of this year’s events. You will also find agendas, registration, exhibit opportunities and available handouts from past events.

2015-2016 Planned Conferences  Beef Safety Conference – Sept 9-10, 2015, Rosemont, IL  Animal Care and Handling Conference – Oct 15-16, 2015, Kansas City, MO  Advanced Listeria monocytogenes Intervention & Control Workshop – Oct 20-21, 2015 Kansas City, MO  Annual Meeting and Outlook Conference – Nov 1-4, 2015, Washington, DC  Environmental Conference for the Meat and Poultry Industry – Jan 26-27, 2016, Atlanta, GA  Annual Meat Conference – Feb 21-23, 2016, Nashville, TN  Meat Industry Management Conference – April 2016, TBD  Worker Safety, Labor and Employment – April 2016, TBD  Center of the Plate Training Workshop – June 2016, TBD

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For more information about any of our educational workshops, please contact Anne Halal at (202) 587- 4230 or [email protected].

International Production & Processing Expo January 26-28, 2016 in Atlanta, GA

The NAMI International Meat Expo, part of the International Production and Processing Expo (IPPE), is the largest annual event in North America for the meat and poultry processing and packing industries. This special Expo is a cooperative effort with US Poultry and Egg Association and the American Feed Industry Association. With more than 25,000 attendees from 100 countries around the globe and featuring more than 1,200 exhibitors from the world’s leading suppliers, IPPE is the flagship event for our membership.

Processors from all over the world convene to see and discuss the latest technology innovations in packing, processing equipment, ingredients and services that are changing the industry. The three-day agenda is filled with technical workshops, interactive demonstrations, networking and social events.

This event is free to all packer processor members of NAMI through the Members to Atlanta (M2A) program. Qualified registrations must be submitted online before December 31. In addition, member companies can nominate their future leaders for the 30 under 30 program which identifies the top 30 up and coming leaders in the industry and offers a scholarship program for the Expo.

Supplier members are eligible for discounted exhibit rates and preferred space assignments during the priority period.

If you have immediate questions regarding exhibiting, contact Eric Zito at (202) 587-4223 or [email protected].

For more information about NAMI’s International Meat Expo, please contact Anne Halal at (202) 587- 4230 or [email protected].

Mark your calendar for January 26-28, 2016, in Atlanta, Georgia.

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Exhibit and Sponsorship Opportunities All of our educational programs have built-in opportunities for you to make your customers aware of your products and services in the form of tabletop exhibits or event sponsorships. In a concentrated period of time, you have a chance to talk with a targeted group of customers about how you can help reduce their problems such as food safety hazards, process control, animal handling, new product delivery or any of a myriad of industry issues.

For many suppliers these small, targeted programs have brought attention to their products and services and generated business in a very cost-effective way. The programs also have opportunities for you to gain greater visibility for your company through sponsorship of the program, social events or food functions. These include:

 Advanced Listeria monocytogenes  Annual Meat Conference  Annual Meeting and Outlook Conference  Animal Care & Handling Conference  Beef Safety Conference  Center of the Plate® Training Workshop  Environmental Conference for the Meat & Poultry Industry  Meat Industry Management Conference  Meat Pavilion at the NGA Show  Worker Safety & Human Resources Workshop

For more information about sponsoring a portion of our educational events, please contact Eric Zito at (202) 587-4223 or [email protected], or Jim Goldberg at (202) 587-4206, or [email protected].

In addition to educational events, NAMI offers an exclusive opportunity for a company looking for the highest visibility. By sponsoring the January and July Executive Board meetings or the Spring and Fall Board of Directors meetings, your CEO or a limited number of other key personnel and spouses will be invited to participate in the social events and activities with members of NAMI’s Executive Board at a resort location. This is not a “direct selling” opportunity but a branding/customer awareness opportunity.

For more information about sponsoring the Executive Board or Board of Directors Meetings, please contact Eric Zito at (202) 587-4223 or [email protected], or Jim Goldberg at (202) 587-4206, [email protected].

NAMI Publications NAMI offers a variety of online educational publications ranging from handbooks and manuals to videos and our yearly Meat and Poultry Facts.

To view our available publications, go to www.meatInstitute.org and click on “Events/Education” to access our “NAMI Publications and Resources” page.

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THE MEAT BUYER’S GUIDE® Newly revised, the 8th edition of The Meat Buyer’s Guide® is the first universal meat-cut reference for the U.S., Canada and Mexico. Order it now at http://shop.meatbuyersguide.com, +1 800.932.0617, or [email protected].

The Meat Buyer’s Guide® has been the premier resource for the people who buy, sell, cut, cook, eat and enjoy meat for more than 50 years. It’s a high-quality publication that covers beef, pork, lamb, veal and poultry; includes vivid color photography; and sets the standard for guidance on meat nomenclature.

The new edition features:  40 new cuts and 84 major specification revisions  New item names and descriptions to reflect current industry practices  Processing options that reflect industry innovations  Updated nutritional information  A compact layout that makes the book 22 percent lighter than the previous edition  More than 50 new photos  QR code links to 18 cutting videos  Product facts from 10 producer groups in the U.S., Canada, Mexico, and Australia  Culinary guidance from the American Culinary Federation (ACF)

For U.S. users, the Guide includes a complete update of all of the U.S. Institutional Meat Purchase Specifications (IMPS), making all of them current.

For Canadian users, the Guide represents the official Canadian government adoption of the same nomenclature for wholesale cuts and specifications, making it fully applicable to the Canadian meat trade. The online version will include French translations of the meat cuts.

For Mexican users, the Guide includes Spanish translations of meat cut names for the Mexican meat, foodservice and restaurant trades, and a complete Spanish translation in the online version.

Electronic Meat Buyer’s Guide There is also an online electronic version complete with high definition video that lets you see cutting demonstrations of the most commonly-produced beef, pork, lamb and veal cuts. Special features include vivid color photography and a searchable database of cuts and terms making this a must-have for anyone buying and selling meat or serving the industry. Because it comes from NAMI, you can be assured that what you’re reading and seeing is the industry standard.

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Meat Buyer’s Guide Posters Also available: The Red Meat Series of Meat Buyer’s Guide posters.

Meat & Poultry Facts Produced by the North American Meat Institute and Sterling Marketing, Inc., this compendium of livestock and meat industry information presents a sound foundation for analyzing and understanding key trends. The annual publication contains the latest statistics on meat and poultry production, consumption, prices, imports, exports, employment, wages and much more. Meat Institute member companies may receive one complimentary copy of Meat and Poultry Facts and receive a 50% discount on additional copies compared to non-members.

Power of Meat Research 2014 – Download The Power of Meat explores shopper perceptions, attitudes and behaviors regarding meat and poultry. A quality meat department can be a great differentiator to stand out among the ever-growing competition. This study takes an in-depth look at meat consumption and purchasing patterns including channel, nutrition, consumption, marketing and sales techniques, organic meats and the meat case versus the full-service counter. Other topics in the 2014 report include: knowledge of meat and poultry preparation and tools to help learn more; impact of the economy on meat and poultry choices; time spent on dinner preparation and preferences for various packaging options. This publication is available for download and members receive a significant discount.

Animal Welfare for Cattle (English & Spanish) Animal welfare and handling practices are complex and impact the operations of plants, quality of products, and image of a company. These videos are designed to instruct personnel in the principles of good animal handling and stunning practices. Each DVD includes “Proper Handling and Movement of Cattle and Humane Stunning Practices for Cattle” in both English and Spanish, as well as an employee self-test on the material covered. Produced by the American Meat Institute and Alchemy. (2012)

Animal Welfare for Pigs (English & Spanish) Animal welfare and handling practices are complex and impact the operations of plants, quality of products, and image of a company. These videos are designed to instruct personnel in the principles of good animal handling and stunning practices. Each DVD includes Proper Handling and Movement of Pigs and Humane Stunning Practices for Pigs in both English and Spanish, as well as an employee self-test on the material covered. Produced by the American Meat Institute and Alchemy. (2012)

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Yellow Pages This comprehensive booklet offers answers to predictable questions that consumers ask about meat and poultry. The latest edition of Yellow Pages (2014) is a valuable resource in an effort to provide the most comprehensive guide to the basics on meat selection, purchasing, storage, cooking, nutrition, and food safety.

For more information about the different publications NAMI has to offer, please contact Ann Wells at (202) 587-4252 or [email protected].

NAMI Membership and Programs Committee Involvement NAMI Committees are extremely active and play a vital role in recommending policy to the NAMI Board of Directors. It’s all part of the “grass-roots” culture of the association, where any and all members, regardless of size, can participate and have their voice heard. In most cases, NAMI members may serve on any of our committees simply by contacting the Committee Staff Liaison. Committees typically meet one to three times per year and have conference calls more often.

Below is a list of NAMI committees and their staff contacts.

Animal Welfare Committee Food Safety and Inspection Affairs Janet Riley, senior vice president, public Committee affairs (includes Food Safety & Regulatory, Fresh Meats (202) 587-4245 and Processed Meats Committees) [email protected] Scott Goltry, vice president, regulatory services Communications and Marketing Committee (202) 587-4254 Janet Riley, senior vice president, public affairs [email protected] (202) 587-4245 [email protected] Foodservice Committee Jim Goldberg, director, member recruitment & Eric Mittenthal, vice president, public affairs outreach (202) 587-4238 (202) 587-4206 [email protected] [email protected]

Education Committee Health and Wellness Advisory Committee Ann Wells, director, education & workforce Susan Backus, vice president, NAMI Foundation development (202) 587-4220 (202) 587-4252 [email protected] [email protected] Ken Mastracchio, senior director, regulatory Environmental Affairs Committee affairs Christopher Dolan, director, environmental & (510) 575-9713 sustainability Issues [email protected] (612) 766-8849 [email protected]

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Intellectual Property Committee Member Services Committee Ann Wells, director, education & workforce Jim Goldberg, director, member recruitment & development outreach (202) 587-4252 (202) 587-4206 [email protected] [email protected]

International Affairs Committee Scientific Affairs Committee Bill Westman, senior vice president, (includes issues formerly covered by Fresh international affairs Meats and Processed Meats Committees) (202) 587-4244 Betsy Booren, Ph.D., vice president, scientific [email protected] affairs (202) 587-4249 Labor and Employment Committee [email protected] Mark Dopp, senior vice president, regulatory & scientific affairs and general counsel Supplier Committee (202) 587-4229 Anne Halal, senior vice president, exposition, [email protected] education and member services (202) 587-4230 John Cruickshank, attorney [email protected] (281) 833-2200 Alaniz Schraeder Linker Farris Mayes Worker Safety and Health Committee [email protected] Dan McCausland, senior director, worker safety and human resources Legislative Affairs Committee (202) 587-4255 Pete Thomson, senior vice president, [email protected] legislative affairs (202) 587-4235 [email protected]

Annual Awards The North American Meat Institute’s Annual Awards Program is designed to recognize individuals and companies who have demonstrated various significant contributions to and advancements for the meat and poultry industry, including:

Edward C. Jones Community Service Award – named for the late Edward Jones of Jones Dairy Farm who was a model of community service. In his memory, this award honors an individual or company that has shown that same strong commitment to the communities in which it operates. Past recipients have included Greater Omaha Packing Company, Bar-S Foods Co., Johnsonville Sausage, Devault Foods, Bob Evans Farms, Seaboard Foods, Phil Clemens of the Clemens Family Corporation, Tyson Foods, and Philip Jones, Jones Dairy Farm.

The Harry L. Rudnick Educator’s Award – honors an individual from academia in recognition of outstanding contributions made in the field of food science education.

Industry Advancement Award – honors an individual, group or company whose work has contributed to the success of the meat and poultry industry. Past recipients include Dr. Temple Grandin, Ph.D., Colorado State University and Dr. Elsa Murano, Ph.D., former Under Secretary for Food Safety at USDA,

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and Jim Hodges, AMI Foundation president. Nominees may represent academia, government, media or industry.

NAMI Foundation Scientific Achievement Award honors an individual from industry, academia or government whose professional achievements have had a significant contribution to the scientific knowledge of the meat and poultry industry. Past recipients include Dr. William Sperber of Cargill, Inc., Dr. Dell Allen, Cargill, Inc., Dr. Mike Doyle, The University of Georgia, Dr. Forrest Dryden, Hormel Foods Corporation, Dr. Ellis Brunton, Ph.D., retired Senior Vice President of Tyson Foods Inc., Dr. Dean Danilson, Tyson Foods Inc. and Dr. Andrew Milkowski, University of Wisconsin.

Supplier of the Year Award honors a supplier who has shown a spirit of partnership and made an outstanding contribution to the success of the meat and poultry industry. Past recipients include Multivac, Inc., Hantover, Inc., Koch Supplies, Curwood, Inc., Arrowsight, Inc., Sealed Air Corporation, Marel, Inc. and Bunzl Processor Division.

Meat Scholarship Program - Since its inception in 1995, the NAMA Scholarship Foundation has granted tens of thousands of dollars in scholarships to exceptional undergraduate students pursuing degrees in the Animal, Meat and Food Sciences. In 2014 the Foundation added a “Center of the Plate” recognition for students in Culinary Arts. The students of today will be the Meat Scientists and Industry Leaders of tomorrow. These merit-based awards are presented annually at the Meat Industry Management Conference. The goal of the NAMI Foundation is to create a self-perpetuating endowment that will fund scholarships well into the 21st Century.

Members will be notified directly about how to submit award nominations.

Special Awards Richard E. Lyng Award for Public Service is named after the late Richard E. Lyng (1918-2003), former President of the American Meat Institute (1973-79) and Secretary of Agriculture under President Ronald Reagan. The Richard E. Lyng Award honors an individual for commitment and dedication to public service on behalf of the North American meat industry and agriculture. Past recipients of the Lyng award have included Senators Richard Lugar, Trent Lott, Thad Cochran, and Pat Roberts, as well as Representatives Kika de la Garza, Charles Stenholm, Henry Bonilla and Bob Goodlatte. Other past recipients who were not lawmakers are: former Agriculture Secretary, Ann Veneman as well as meat association leaders Rosemary Mucklow and Manly Molpus.

Floyd Forbes Award is named for the visionary who guided formation of the Western States Meat Packers Association (Predecessor organization to the National Meat Association and North American Meat Association). This award honors individuals for outstanding commitment to the association and its members. Recipients have a career of industry related accomplishments and overall dedication to the meat industry. It has been presented annually since 1957. Former recipients have included Phil Olsson, Charlie Stenholm, Jimmy Maxey and Dr. Russell Cross.

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Environmental Achievement Awards Through this program, awards are granted every year to recognize commitment to improving environmental practices and improvements in key areas. Award winners are honored as part of NAMIF’s Conference on the Environment.

• Resource Conservation (reduced use of water, electricity, natural gas) • Pollution Prevention (reduced solid or toxic waste, recycling, cleaner production practices) • Advances in Environment Technology (advanced technology, upgraded systems, software) • Environmental Outreach to the Public (including green marketing) • Environmental Training Programs

To be eligible for the NAMI Environmental Achievement Award, all participants must submit supporting data on natural resource, financial or other metrics to document the achievements claimed in the submitted application. Graphs, charts or photographs are also helpful. In addition, all applicants must have achieved and still be eligible for one of the four tiers of the Environmental Recognition Program Awards.

For more information about the Environmental Achievement Awards, please contact Nicole Vetsch at (202) 587-4228 or [email protected].

Worker Safety Awards The North American Meat Institute Foundation (NAMIF) sponsors the NAMIF Safety Recognition Award Program for NAMI members and nonmembers. The primary goals of this program are to: (a) motivate employers to improve their safety performance through the establishment of sound safety and health programs at the plant level, and (b) to recognize those plants that have achieved a high level of safety performance as part of a continuing effort to reduce occupational injury and illness.

The various levels or awards that may be earned are based on an evaluation of each eligible plant’s actual safety performance as well as its implementation of various key components of an effective safety and health program as measured by the safety program questionnaire.

To find out more information about our Worker Safety Award Program, please click on the “Worker Safety” link under “Issues” at the top of the MeatInstitute.org webpage to access the “Safety Recog- nition Awards” link. Please contact Nicole Vetsch at (202) 587-4228 or [email protected] if you have any questions.

Affinity Programs The North American Meat Institute offers its members a variety of valuable affinity programs ranging from discounts on overnight shipping to insurance. Below is a list of our affinity programs:

NAMI Insurance Program Designed for the meat industry, the program gives NAMI members access to a broad range of Property and Casualty, Workers’ Compensation and group Voluntary Benefit programs underwritten by some of

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the nation’s leading insurance carriers. The most important piece of information: you may use your current insurance broker/company.

Property & Casualty - NAMI’s Insurance Program provides a unique opportunity to source property and casualty and workers’ compensation insurance coverage through a program designed for the meat industry. This exclusive program is available to all NAMI members and offers exclusive rates and discounts.

Voluntary Employee Benefits - NAMI’s Insurance Program also offers an exciting new Voluntary Benefit program available exclusively to NAMI members. Coverage is guaranteed for most companies. We’ve also pre-negotiated premium discounts for all participants.

Risk Management Services - With a comprehensive risk assessment of your business, NAMI will provide you with recommendations on how to reduce your risk exposure. The program ensures your insurance and risk management solutions are tailored to your specific business needs. Product Recall Coverage Enhancements - include:

 Exclusive underwriting facility created for NAMI members  Underwriter has over 14 years’ experience providing product recall programs and solutions for the meat and poultry industry  Policy limits from 250,000 to 25,000,000  Governmental Recall added as an Insured Event  Customer Lost Profits included as a standard coverage  Rehabilitation Expense is increased from 25% to 50% sub limit  No coinsurance provisions  Streamlined and reduced “Exclusions” down to a total of 10  Adverse Publicity coverage included  Definition of Accidental Contamination has been expanded to include “fault in design specification”  Definition of Malicious Product tampering has been expanded to include adverse publicity  Optional 1,000,000 limit available for Sabotage and Terrorism  Pricing structure is discounted exclusively for NAMI members  Policies will include a specialized crisis management plan for their use  Ability to work with the current local agent or broker  Claims personnel specialize in the meat industry for over 15 years  All policy procedures and processes are preformed and governed by USA laws and procedures.  All services provided by US domiciled companies

For more information about this program, please call Michelle Fevola, manager, legislative and member services at (202) 587-4222 or [email protected].

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APPI Energy APPI Energy provides the Powerful Solutions Program, an exclusive member benefit that assists members in managing and reducing their energy expenses. APPI Energy navigates the maze of energy deregulation by negotiating favorable "real-time" pricing and contract terms and conditions with competitive energy suppliers across the country. APPI Energy provides energy procurement services with minimal time commitment and no upfront cost. Visit APPI on the web at www.appienergy.com or call 1-800-520-6685. For more information about this program, please call Michelle Fevola at (202) 587- 4222 or [email protected].

Meat Industry CareerLink Meat Industry CareerLink is the premier online destination for trade and professional jobs in the meat industry including academia, government, advocacy, research, transportation, manufacturing and production. The CareerLink is available at www.meatinstitute.org.

UPS Save up to 34% on a broad portfolio of services, including air, international and ground services. Plus, savings begin at 70% on UPS Freight® shipments over 150 lbs. UPS understands how important reliability, speed and cost are to meeting your business goals and your customers' needs. Put the power of logistics to work for you. To enroll and start saving today, visit savewithups.com/nami or call 1-800- MEMBERS (1-800-636-2377), Monday – Friday, 8 a.m. - 6 p.m. For more information about this program, please call Michelle Fevola at (202) 587-4222 or [email protected].

Dues Billing/Accounting If at any time you have questions regarding your dues billing or accounting, please contact Eric Zito at (202) 587-4223 or [email protected].

Mailing/Marketing Lists One of the many membership benefits is access to our widely diverse database. As a member you can request any targeted mailing list at no cost. For mailing lists, please contact Michelle Fevola at (202) 587- 4222 or [email protected].

NAMI Website Access As an NAMI member you will have access to secure sections of the www.MeatInstitute.org webpage. To log in, please click on “Member Log-In.”

If you have problems logging in to the website, please contact Michelle Fevola at (202) 587-4222 or [email protected].

Food Donations NAMI runs a program called “Meating the Need” in partnership with the Feeding America. For more information, visit www.MeatInstitute.org and click on “donate meat.” You will find information about local food banks and the tax benefits of donating surplus product.

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