ARLIGNTON, VA. — The Meat Institute’s Emerging Leaders initiative has selected its 24 participants for the 2027 Emerging Leaders Program. The Meat Institute created the program to develop the next generations of leaders in the meat and poultry industry through mentorship, professional development, networking and hands-on industry experiences.

“We are excited to welcome the Meat Institute’s Emerging Leaders Class of 2027,” said Julie Anna Potts, president and chief executive officer of the Meat Institute. “These 24 professionals bring diverse experiences, fresh perspectives and a shared commitment to the future of our industry. Through mentorship, professional development and opportunities to connect with leaders across the supply chain, the program will help prepare them to take on greater leadership roles within their companies and the industry.”

Sponsored by Environ and Cryovac Brand Food Packaging, the yearlong program provides participants with professional development opportunities in areas including crisis communications, media training, project management, public speaking and leadership.

Those chosen for the program will participate in two signature experiences throughout the year. The Washington Experience gives participants hands-on opportunities to learn about the policymaking process and engage with leaders in Washington, DC. The Farm to Fork Tour provides participants with a deeper understanding of the agriculture and food supply chain through tours of producer, processor and retail facilities, while emphasizing industry practices and fostering collaboration across sectors.

Participants will pair with an experienced industry mentor who will provide guidance throughout the year and help participants build relationships across the meat and poultry industry. Emerging Leaders will also have opportunities to attend and network at multiple Meat Institute events.

The Meat Institute selected participants based on initiative within their companies and the industry, their commitment to continuous improvement, and their demonstrated leadership and potential.

The Class of 2027 includes:

• Kerri Boling McGee, Hormel Foods
• Dominic Bushouse, Kent Quality Foods
• Collin Coffey, Mary Ann's Specialty Foods
• Michael DiSabato, HighLine Consulting Group Inc.
• Shenoa French, American Foods Group
• Crystal Fussell, Cargill
• Stefan Keeler, AFCO
• Amanda Kubinsky, Bob Evans Farms Inc.
• Eileen Kunaschk, Birchwood Foods
• John Lacey, Tyson Foods Inc.
• Scott Lindsey, Teys USA
• Brian McNicholas, Miniat
• Willian Nagasava, Viz Cattle Corp. / SuKarne
• Pranita Patil, FPL Food LLC
• Mysti Richardson, Sealed Air
• Jordan Rocchi, Maple Leaf Foods
• David Rodriguez, Fair Oaks Foods
• Amanda Smart, Safe Foods
• Katie Smith, Soules Foods
• Chandler Steele, JBT Marel
• Kathy Swedlund, OSI Group LLC
• Molly Tomasello, Kayem Foods Inc.
• Anibal Valdivia, Cardinal Meat Specialists
• Melissa Wehr, Clemens Family Corp.

The new class will begin its yearlong program at the Solutions Summit in New Orleans, Oct. 7-9. Leaders from across the meat and poultry supply chain will join the new class at the Solutions Summit for education, networking and conversations designed to help attendees think beyond their day-to-day roles, gain practical insights and prepare for what comes next in the industry.

The introduction of the Class of 2027 will coincide with the graduation of the Class of 2026, whose participants completed the program of professional development, mentorship and industry experiences.

Applications for the Class of 2028 will open in summer 2027. Contact Megan McCullough for more information about the program.

Bob Sims is the features editor of MEAT+POULTRY magazine. He joined the magazine in 2016 and covers all aspects of the meat and poultry industry. Sims graduated from Rockhurst University with a degree in English.

Connect with Bob on LinkedIn or via email.