challenges and opportunities for sustainable meat in connecticut
DESCRIPTION
Hear from Sam Garwin of Craft Butchery, Connecticut's first and only pasture-raised whole animal butcher shop, about the sustainable meat supply chain and challenges and opportunities facing local producers and processors.TRANSCRIPT
Sustainable Meat in Connecticut
Samantha GarwinWhole Animal Butcher, Director of MarketingSaugatuck Craft Butchery, Westport, CT
[email protected] / @samgarwin
Challenges and Opportunities for
The meat supply chain
Farmer RetailerProcessor Consumer
sustainable
^
Small-medium
Organic methods
Pastured animals
Highly skilled
Serves small farmers
Humane methods
Proper waste disposal
Highly skilled
Sources locally
Sources whole animal
Strict quality standards
Highly skilled
Educated
Inquisitive
@CraftButchery
Challenge 1: High production costs
Farmer RetailerProcessor
Long time to market
Expensive/time intensiveland preservation
techniques
Requires highly skilledworkforce
Low volume
Requires highly skilledworkforce for a highly
dangerous job
Pays premium pricesfor quality meat
Pays rent to be in aconsumer-dense location
Requires highly skilledworkforce
Challenge 2: Inadequate CT land
@CraftButchery
Challenge 3: Processor shortage
8300
# of processors in Connecticut
# of CT processors that are USDA inspected during slaughter
# of USDA inspected CT processors that process chickens
# of CT processors prepared to take on significant new business
What we expected
Support Local Economy
Sourcing Philosophy / Values Health
Perception of Quality / Status
Taste
What we’ve found
* highly un-scientific data
Challenge 4: Unconvinced consumers*
Challenges recap
(1)High costs of production make it difficult to start and maintain sustainable farming operations
(2)Connecticut land is not adequate to support local demand for 100% grass fed beef
(3)There is a shortage of processors to serve small and medium scale farmers
(4)The majority of consumers have not been swayed by rational arguments in favor of sustainable meat @CraftButchery
Opportunities
CHALLENGE #1High costs of production make it difficult to start and maintain sustainable farming operations
OPPORTUNITIES(1)Public/private partnerships to train
beginning farmers in organic methods(2)Mentoring and knowledge sharing in the
farming and livestock community(3)Great timing: Lots of eyes (and $$$) on
food@CraftButchery
Opportunities
CHALLENGE #2Connecticut land is not adequate to support demand for 100% grass fed beef
OPPORTUNITIES(1)Source sustainable meats from regions
better optimized for its production(2)Provide technical and marketing support
for a wider range of beef farmers(3)Encourage diversified farms and eating
habits@CraftButchery
Opportunities
CHALLENGE #3There is a shortage of processors to serve small and medium scale farmers
OPPORTUNITIES(1)Processor cooperatives(2)Mobile slaughter(3)Training and incentive programs for
processors(4)Open source documentation for processors
@CraftButchery
Opportunities
CHALLENGE #4The majority of consumers have not been swayed by the scientific sustainable meat pitch
OPPORTUNITIES(1)Make it easy(2)Make it cool(3)Make it sexy
to eat sustainable meat}@CraftButchery
We are making progress!
@CraftButchery
THANK YOU!
580 Riverside Ave, Westport, CT 06880
@CraftButchery/CraftButcherySamantha Garwin
[email protected] / @SamGarwin