July 1, 2021
New Horizons in Meat Production Systems for this Farmer and Leader
Mikayla Wehrle understands the full life cycle of meat production, as she raises sows on her family’s farm. Mikayla has shown these sows for three years in a row at the Wisconsin State Fair, has worked at a butcher shop, and has packaged meat at a processing plant. She has firsthand experience of the supply chain issues many meat producers face.
Mikayla joined the Integrated Food Systems Leadership (IFSL) program in 2020. Insights gained in IFSL have helped her navigate a new path forward within the meat production system as assistant program director at the Wisconsin Pork Association.
We talked with Mikayla about the insights she’s gleaned, how IFSL changed her approach to meat marketing, and why she recommends the program’s manageable schedule to food professionals.
How did you discover the IFSL program and what prompted you to apply?
During my senior year at the University of Wisconsin–River Falls, I was studying meat science and my professor was adamant that I attend graduate school. She even came to visit me on my farm to reinforce how important it was to continue my education. Her words stuck with me. I began looking for an education program that would allow me to continue working on our farm during the program.
I discovered IFSL, and before applying, I talked to employees at the Wisconsin Department of Agriculture, Trade and Consumer Protection, where I want to work one day. They emphasized the need for future leaders to be well-versed in understanding the food system as a whole rather than its individual parts. I realized that IFSL would fit perfectly in that setting and would fit nicely into my lifestyle. The program would allow me to reach my future career goals.
What has your experience been like now that you’re halfway through the program?
IFSL has expanded my understanding of the food system and given me more insight into my current role. At the Wisconsin Pork Association, I study what type of pork products are produced in Wisconsin, how producers can help increase consumer consumption of pork, what consumers are looking for, and what’s being marketed toward consumers.
IFSL helps me understand consumer needs by following consumer trends, and in turn, help producers make and market the right kind of product that consumers want.
Can you share an example of a project that stretched your thinking?
In one project, we adopted a product and studied the product’s life cycle from start to finish and its entire supply chain. The project helped me think about farming in a different way.
As farmers, we often don’t think past our own small product and what we’ll get paid for it. But with this project, we took a broader approach in exploring the international market’s impact on the product’s price point and how COVID-19 affects the supply chain. I realized it’s much more efficient to work together as a whole food supply chain to work through issues and improve the system rather than work independently.
The IFSL projects help broaden my thinking about farming from a micro- to a macro- level, and navigate this new place we’re headed in production farming.
What are your favorite takeaways from the program so far?
I’ve enjoyed working with other students and getting to know their industries. Agriculture and food have blurred lines, and reaching out across the lines to see what other people are doing has helped improve the way I approach my work. I have a meat degree, I’ve raised animals for meat, and now I work in a meat industry. In IFSL, I meet and work closely with students who are vegan, vegetarian or not supportive of the meat industry, and it’s helpful to learn about and understand their perspectives.
Insights from the IFSL cohort have helped me be more conscientious about how I market meat, and how I can meet consumers’ needs and concerns. The meat industry does not share a lot of information about slaughter and meat consumption in their marketing because they don’t want to make people feel uncomfortable. It’s an area where we can improve to help the customer feel confident about the products they consume.
What do you want another food professional to know about the program?
The instruction is really good; the information is really good; the projects are really helpful. But for me, the best part has been that it’s manageable. IFSL has allowed me time to think about and process these projects without feeling like I’m not getting any sleep. I have time to think and collaborate with other people.
Integrated Food Systems Leadership (IFSL) Program
Designed for professionals interested in accelerating their careers, the IFSL program is a unique, online, graduate certificate program that fosters leadership, collaboration, and innovation across the food system.
Applications are being accepted through July 15, 2021 for the September cohort. Schedule a consultation call for more information.