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Season 2 Episode 12: The Ethical Meat Revolution with Chris Carter
Manage episode 400586836 series 3430492
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Do you know where the meat on your plate comes from? Being informed about where your meat comes from and supporting producers who prioritize animal welfare and sustainable practices is essential for promoting ethical meat sourcing. In this episode, we take you on a journey alongside Chris Carter, co-founder of Porter Road, to uncover the intricate workings of the food industry, the evolution of ethical meat sourcing, and how his company is making a difference. In our conversation, we discuss how Porter Road Butcher is redefining the meat industry, supporting local farmers, and striving for transparency and ethical practices. We unpack Porter Road’s farm-to-table story, its symbiotic relationship with local farmers, why transparency is vital, and more. Gain valuable insights into the truth about traditional agriculture, the path toward pasture-raised meat, and the core values that drive Porter Road’s success. Chris also shares Porter Road’s vision for the industry and invaluable words of wisdom for those interested in joining the space. Tune in as we peel back the layers of ethical butchery and uncover the stories behind your food with Chris Carter!
Key Points From This Episode:
•Background about Chris and his role at the company.
•His path into the industry and journey to Porter Road.
•How the industry landscape has changed since starting the company.
•What makes Porter Road unique: Chris and James’ partnership.
•The challenges of growing and expanding such a unique company.
•Hear about their innovative approach to harvesting.
•Why the company decided to open its own harvesting facility.
•Outline of the issues surrounding transparency in agriculture.
•Discover how Porter Road is helping support local farmers.
•Conventional farming practices and how Porter Road is different.
•Details about Porter Road’s exceptionally high standards.
•Insights into the impact the company is making in the meat industry.
•Chris shares advice for budding butcher shop entrepreneurs.
Links Mentioned in Today’s Episode:
Kemmons Wilson School of Hospitality
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