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I need your help to represent us all, COMMENT!
What do you want to tell the people who bring meat to our tables? I have the opportunity to present to this very influential group (Canadian Meat Council) at their conference in May. I want to represent all of us, and give them the answers we want them to hear. I will be presenting on the “Consumer to Retail Perspective”. This is the focus:
“What does the consumer want at the retail store?” What are our food needs are and how can retailers influence their share of our wallets.
“What influences the consumer today on how they approach the shopping experience?” As a consumer this is what I look for when making a purchase decision.
I will be talking to people in the meat industry, government, retailers, academia, and food service, so this is a great opportunity to send a strong message as to how we want to be dealt with. What do you want me to tell them? How can we help these influencers and others to understand us? I know what I want to say, but what do you want to share? Comment!
Comments
'Organic' or antibiotic-free/whatever meat is difficult to find outside of specialty shops, which in my case, don't exist in my neighbourhood.
Also important, no "pink slime" (ammonia additives to ground beef, etc)
I also would really like more access to the odd bits. to get tongues and sweetbreads and other such fun things, as a consumer, it becomes a bit of a scavenger hunt, and alot of times, you end up getting them from less than perfect conditions (read dirty china town basement meat markets) not so much downtown, but when you are rockin it in the burbs, and there is no kensington or cumbraes to be had.
A positive change I've noticed recently is the availability of antibiotic and hormone-free meats - they aren't organic but they are humanely raised and free of junk, and they are typically more expensive than regular old chicken, say, but more affordable than fully organic chicken. I think the line I've seen around is Yorkshire Valley Farms?
Outside of the various meat associations coming up with actual standards on what organic and free range mean, I would like substantiation about why something is labelled organic or free range.
Consider your packaging in the retail store. I know consumers have been taken several steps away from the meat they consume and are squeamish bout raw meat, but does meat have to be packaged with styrofoam trays that are difficult to recycle and not compostable? Does meat need to be wrapped in 20 layers of plastic?
2) in the event of contamination, or other breach what's the response plan? e.g. what's the take on the BSE (mad cow) issue in California relative to the safety / security of local/national supply?
3) what percentage of meat processed at plants is actually inspected?
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