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According to the latest estimates, the world’s population is expected to hit 9 billion by 2050. That might prompt some of us to ask, “How will we ever feed that many hungry people, and do so responsibly?”
We want to address any concerns you may have regarding accusations from the animal rights group, Humane Society of the United States. We appreciate the opportunity to provide you with current facts so that you can make your own objective assessment of our efforts.
At the outset, I need to point out that HSUS’ accusations about our company not living up to its social responsibility commitments are misleading and baseless. Specifically, HSUS referred to our commitment to phase out gestation stalls, how we treat our animals and our new video series, Taking the Mystery Out of Pork Production. Allow me to address each of these issues. Read More
In June 2011, the food pyramid—the standard representation of a healthy diet for nearly two decades—was replaced by MyPlate, a simple visual with five colored sections showing the ratio of fruits, vegetables, grains, proteins, and dairy recommended for each meal. Read More
In May 2011, the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) announced a reduction in the minimum required temperature for cooked pork from the previously suggested 160°F standard to 145°F. This means pork is now held to the same temperature criteria as cuts of beef, veal, and lamb. Read More
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