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North American Meat Institute Holds Inaugural Board of Directors Meeting at 2015 IPPE

Thursday, January 29, 2015

Eight New Board Officers Announced During Meeting

Atlanta, GA—The newly merged North American Meat Institute (NAMI) announced the eight officers who will guide the organization in the next year during its first-ever Board of Directors Meeting at the 2015 International Production and Processing Expo (IPPE) in Atlanta, Georgia.

Dave McDonald, president and COO of OSI Group, LLC, will serve as the first chairman of the new board, while Brian Coelho, president of Central Valley Meat Co., will serve as vice chairman. The board’s treasurer is Mike Townsley, president and interim CEO of Bob Evans Farms, Inc. Cardinal Meat Specialists, Ltd. Vice President of Operations John Vatri assumed the position of secretary.

American Foods Group, LLC President and COO Greg Benedict, Beef Products, Inc. Director of Sales Mike Hesse and Gahn Meat Company President Tony Gahn, Jr. will jointly serve as immediate past chairmen.

“I look forward to working with the new officers and the entire Board to respond to key industry priorities in the year ahead,” said NAMI President and CEO Barry Carpenter. “Their collective expertise will provide guidance to NAMI and to the entire industry to ensure that we work together to advance our common interests and achieve our shared goals.”

The NAMI Board of Directors is comprised of industry leaders representing the organization’s packer, processor and supplier member companies.


The North American Meat Institute (NAMI) is the leading voice for the meat and poultry industry. Formed from the merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international, and public affairs representation. NAMI’s mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institute’s members produce the vast majority of U.S. beef, pork, lamb, and poultry and the equipment, ingredients and services needed for the safest and highest quality products.

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