Culinary Training Programs for U.S. Beef and Pork Continue at Caribbean Event

USMEF led a team of 16 culinary school instructors and training “ambassadors” from the Caribbean region to Miami last month to participate in training sessions and attend the Taste of the Caribbean and the Caribbean Hospitality Industry Exchange Forum (CHIEF). Taste of the Caribbean, the Caribbean Hotel and Tourism Association’s (CHTA) annual culinary showcase of top young chefs, provides a forum for food and beverage professionals to gather practical information, develop skills, sample and purchase products, and strengthen supplier relationships while meeting new vendors...

Training Program Underway in Colombia to Boost U.S. Red Meat Sales in Foodservice

The four-city, six-month-long training program, which addresses operational and marketing issues, will help restaurants become more profitable with U.S. pork, beef.

Decision-makers in Colombia’s foodservice sector turned out last month for the third phase of a comprehensive training program for U.S. pork and beef that took place on consecutive days in Medellin, Bogota, Cartagena and Cali. For the four cities, 135 participants from 65 companies with 694 points-of-sale participated in the training sessions, which focused on butchery analysis and technical specifications...

Training for 100 Meat Companies to Measure Emissions and Set Climate Targets

Up to 100 of America’s leading meat companies will have the opportunity to complete climate training programs offered by Supplier Leadership on Climate Transition (Supplier LOCT), following a $65,000 investment by the Meat Institute to kickstart the partnership and enable members to participate in training focused on setting science-based targets for reducing greenhouse gas (GHG) emissions.

Supplier LOCT is a collaborative program launched in 2021 to accelerate climate progress across supply chains. The Meat Institute’s investment supports its target for 100% of members to set...