The Good Meat Project inspires responsible meat production and consumption through experiential education.
Each and every one of the choices we make about the meat we eat has an impact. We believe it is possible to raise and eat meat responsibly. We are committed to showing consumers, farmers, chefs, butchers and other food professionals how to bring good, clean, fair meat to the table. By bringing everyone along the chain of food production and consumption closer to these basic processes, we hope to transform eaters, seeders, and feeders alike into active, thinking participants in a better system of meat production. By taking part in humane slaughter or picking up a knife and learning whole animal butchery and utilization with the Good Meat Project, citizens all along the food chain become champions of humane and regenerative principles of meat production and responsible approaches to consumption. In turn they help to build a thriving, resilient food community.
Our organization develops and conducts hands-on, experiential education events and workshops, separately envisioned for consumers, farmers, butchers, and chefs. Find out more about our Eater, Feeder, and Seeder programs.
The Good Meat Project was founded in 2014 by Camas Davis, who, in 2010, launched the Portland Meat Collective, an LLC in Portland, Oregon whose aim is to teach consumers, in an experiential, hands-on way, where good meat comes from and how best to get it to their tables. In 2014, Camas launched the Good Meat Project with the goal of training individuals in other communities, from Seattle to Austin to Chicago and beyond, to run their own Meat Collectives. Today, the Good Meat Project continues to incubate Meat Collectives nationwide, helped to spread an experiential education model focused on reaching consumers in their respective communities. In addition, the Good Meat Project develops and hosts educational events and classes across the country that are geared toward farmers and food professionals.
Our Staff & Board
We are a 501c3 nonprofit. Our staff and board are made up of the very same people our educational programs are designed for: consumers, farmers, and food professionals.