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
![Page 1: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/1.jpg)
Sustainable Meat in Connecticut
Samantha GarwinWhole Animal Butcher, Director of MarketingSaugatuck Craft Butchery, Westport, CT
[email protected] / @samgarwin
Challenges and Opportunities for
![Page 2: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/2.jpg)
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
![Page 3: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/3.jpg)
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
![Page 4: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/4.jpg)
Challenge 2: Inadequate CT land
@CraftButchery
![Page 5: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/5.jpg)
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
![Page 6: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/6.jpg)
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*
![Page 7: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/7.jpg)
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
![Page 8: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/8.jpg)
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
![Page 9: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/9.jpg)
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
![Page 10: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/10.jpg)
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
![Page 11: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/11.jpg)
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
![Page 12: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/12.jpg)
We are making progress!
@CraftButchery
![Page 13: Challenges and Opportunities for Sustainable Meat in Connecticut](https://reader036.vdocument.in/reader036/viewer/2022081519/556436ddd8b42ace308b4c22/html5/thumbnails/13.jpg)
THANK YOU!
580 Riverside Ave, Westport, CT 06880
@CraftButchery/CraftButcherySamantha Garwin
[email protected] / @SamGarwin