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North American Meat Institute’s Mark Dopp Inducted into Meat Industry Hall of Fame

Friday, January 22, 2021

CONTACT: Sarah Little (443) 440-0029

WASHINGTON, DC – The North American Meat Institute (Meat Institute) today announced Mark Dopp, Senior Vice President, Regulatory and Scientific Affairs, and General Counsel for the Meat Institute was inducted into the Meat Industry Hall of Fame.

“Whether in private practice or through his work at the Meat Institute, Mark Dopp has provided indispensable counsel to member companies and to regulatory agencies for every major issue in the meat and poultry industry for the last 37 years,” said President and CEO of the Meat Institute Julie Anna Potts. “Mark’s knowledge and foresight is second only to his commitment to the industry. The members of the Meat Institute congratulate Mark, his wife Sherry Dopp and daughter Kerrigan Dopp for this much deserved honor.”

“It has been and continues to be a privilege to work on behalf of the meat industry,” said Mark Dopp. “I want to thank the many people with whom I have worked over the years. Without them an award such as this one is not possible.”

Mark Dopp is the general counsel and senior vice president of regulatory and scientific affairs 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.

Other inductees for the Hall of Fame Class of 2020 included:
Gina Bellinger, President, Food Safety Net Services, John Bellinger, CEO, Food Safety Net Services, Anthony W. Kotula, Supervisory Research Food Scientist, Meat Science Research Laboratory USDA-ARS, John Butts, Advisor to CEO, Land O’Frost, Principal, Food By Design LLC, Jack Link, Principal, Jack Link’s Protein Snacks, Gary Crane, Owner, Ralph’s Packing Co. and Jim Perdue, Chairman, Perdue Farms.

To qualify for nomination to the Hall of Fame, candidates must have contributed significant innovation, achieved notable business success or otherwise positively impacted their organization, institution or larger industry segment. In addition, the nominees chosen for induction must have undertaken noteworthy community service or philanthropy during their careers and upon retirement.

For more information about the Hall of Fame, click here.

The North American Meat Institute is the leading voice for the meat and poultry industry. The Meat Institute’s members process the vast majority of U.S. beef, pork, lamb, and poultry, as well as manufacture the equipment and ingredients needed to produce the safest and highest quality meat and poultry products.

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