FEATURED REPORT
The Future of Meat
- September 25, 2020Can the industry navigate health and environmental concerns?
Nearly all sectors of the global meat industry face unprecedented challenges. In the United States, a handful of companies control much of the $218 billion industry, making it difficult for smaller players to compete. And the COVID-19 pandemic has taken a high toll, killing more than 200 workers and infecting 42,000 others in U.S. beef, poultry and pork processing plants and forcing dozens of those facilities to temporarily shut down.
New Challenges
New Legislation
| 1860s–1940s | Meatpacking industry emerges in the United States and the federal government introduces regulation. |
| 1950s–1960s | Fast-food industry and factory farms expand. |
| 1970s–1990s | Demand for chicken rises as health and ethical concerns grow about eating red meat. |
| 2000–Present | Health and environmental concerns related to meat consumption intensify. |
Are meat processing workers adequately protected against COVID-19?
Pro
President and CEO, North American Meat Institute. |
Con
Chair, Department of Environmental and Occupational Health, Milken Institute School of Public Health, George Washington University. |
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