June 30th, 2022 | 3:00 PM ET

Meat processors have been closely watching state-passed regulations affecting animal raising practices and labeling of certain meat products.  Massachusetts has now finalized its Question 3 regulations, and California has issued another round of modified proposed regulations on Proposition 12. Join us on Thursday, June 30, as we discuss learnings from both and updates on the legal battleground, with ample time for question and answer.

 

The meat industry is uniting for the future by committing to the Protein PACT, which provides robust metrics for continuous improvement in food safety, among other operational areas. 

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.

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.