Through the Protein PACT, NAMI and partners across the supply chain are uniting in the largest ever effort to strengthen animal protein’s contributions to the people, animal and climate of tomorrow.  Following its public launch in November, NAMI members who have made commitments to be a part of the Protein PACT are making plans for data reporting starting in Q2 of 2022.  This series of webinars will provide a detailed explanation of the goals, targets, indicators and metrics within each focus area, as well as provide time for attendees to ask questions.  Don’t miss this important first step in learning more about the data reporting elements that will provide a bold and necessary advancement toward harmonizing the way companies measure, report, and verify progress on all aspects of sustainability.  Whether your company has made a commitment or is still seeking more information, don’t miss this important webinar series.

Mark Dopp
Mark Dopp
North American Meat Institute
Chief Operating Officer
Mark Dopp is the Chief Operating Officer (COO) for the North American Meat Institute (NAMI), previously serving as the American Meat Institute's (AMI) senior vice president of regulatory affairs and general counsel. He became AMI's outside general counsel in May 1995 and in 1999 he formally joined the Institute and assumed responsibility for AMI's legal and regulatory affairs. In his current role, Dopp oversees policy development and research and represents industry views to government officials on all significant regulatory and scientific initiatives. He also provides legal counsel to NAMI. Prior to joining AMI, Dopp worked at Hogan and Hartson (now Hogan Lovells), where he was active in areas of food and agricultural law on behalf of many clients, including domestic and foreign corporations. He joined Hogan and Hartson in 1989 as an associate and in January 1993 became a partner. Dopp began his career in USDA's Office of the General Counsel in 1984 and entered private practice in 1985. Dopp received his Bachelor of Science degree in agricultural economics from the University of Wisconsin and his Master of Science from Michigan State University in 1981, also in agricultural economics. He received his law degree in 1984 from the University of Missouri.

Chris Dolan
Chris Dolan
North American Meat Institute
Director, Environmental Affairs
Chris Dolan serves as NAMI's director of environmental and sustainability issues, having previously worked in this position for the American Meat Institute since 2014. He is a partner in the Minneapolis office of Faegre Baker Daniels, specializing in environmental and natural resources litigation, environmental review, administrative proceedings, permitting, and compliance matters. He focuses on environmental litigation arising under the Comprehensive Environmental Response, Compensation and Liability Act (CERCLA), the Resource Conservation and Recovery Act (RCRA), and a variety of state statutes as well as contractual environmental indemnity provisions. Dolan has also worked with many federal and state administrative agencies on behalf of clients, including the EPA and the Bureau of Land Management. In litigation matters, he specializes in complex factual development and expert team management. Dolan has significant experience working with clients in the animal agriculture, oil and gas, energy, and manufacturing sectors. Prior to joining Faegre Baker Daniels, Dolan worked as a McCleary law fellow with the Human Rights Campaign. Before beginning his legal career, he was executive director of Neighbors Helping Neighbors Food Drives, an organization that collected food for Twin Cities food shelves.

Susan Backus
Ms. Susan Backus
North American Meat Institute
Vice President, Regulatory and Scientific Affairs
Susan Backus is the vice president for regulatory and scientific affairs at the North American Meat Institute. In this capacity, she is responsible for nutrition and health activities, which include staffing the Health and Wellness Advisory Committee. Backus also manages staff responsible for environmental issues; international affairs; workforce; and product market and promotion on behalf of the Beef Checkoff.

Backus serves as President of the Foundation for Meat and Poultry Research and Education providing strategic planning and implementing research program efforts. The Foundation administers safety research funding on behalf of the Beef Checkoff and National Pork Checkoff. She joined the American Meat Institute in June 1997 and began working in the Foundation in 1999.

She also serves as the executive secretary of the Shelf-Stable Food Processors Association, which is managed by the Meat Institute

Backus received a Bachelor of Arts in history from West Virginia University.

Casey Gallimore
Casey Gallimore
North American Meat Institute
Director, Regulatory Policy
Casey Lynn Gallimore serves as a director of regulatory and scientific Affairs at the North American Meat Institute where she provides expertise on a variety of topics including: food safety, HACCP, audit compliance, regulatory issues, processing, and offal products.

Prior to joining the Meat Institute, Gallimore spent seven years in the food industry in food safety, quality assurance, and regulatory compliance roles. She has worked in FDA and USDA regulated facilities ranging from chocolate and ingredient manufacturing to portion cut steaks and market hog slaughter.

Gallimore earned her Bachelor of Science in Biology from Truman State University, with minors in Chemistry and Justice Systems.

KatieRose McCullough
KatieRose McCullough
North American Meat Institute
Director, Scientific and Regulatory Affairs
Dr. KatieRose McCullough serves as a director of regulatory and scientific affairs at the North American Meat Institute where she provides expertise on a variety of topics including: meat science, meat quality and composition, sensory, spoilage, food safety, pathogen control and detection, intervention technologies, microbial ecology, public health, diet and health, epidemiology and more.

As the meat scientist for NAMI, McCullough works to ensure policies are created on a sound science-based foundation. McCullough also collaborates with other associations and represents the Meat Institute in different scientific forums. McCullough also serves as the Senior Science Advisor to the Foundation for Meat and Poultry Research and Education, working with industry to fund projects and develop research priorities related to food safety, product quality and nutritional sciences. She also acts as the staff liaison for the Scientific Affairs Committee and assists in managing the NAMI Scholarship Foundation which funds multiple scholarships for undergraduate students each year.

Prior to joining the Meat Institute, McCullough designed and conducted research studies related to pathogen reduction, system validation, molecular pathogen identification, shelf-life, sensory, and carcass optimization. McCullough also has experience in public health epidemiology, and foodborne outbreaks investigation.

McCullough received her Bachelor of Science in Animal Science from Texas Tech University, her Master of Science in Animal Science from Oklahoma State University with research focusing on meat quality and her Doctorate of Philosophy in Animal Science from Colorado State University with her research focusing on food safety. McCullough also holds a Master’s in Public Health from the Colorado School of Public Health focusing on Animals, People and the Environment.