The 2015 International Livestock Congress - USA will bring together an elite group of livestock and meat industry international leaders to discuss a variety of proactive strategies that address the ever-changing beef industry.
The ILC-USA will be held March 4-5, 2015, at the Houston Livestock Show and Rodeo in Houston, Texas.
The International Livestock Congress is a unique global event hosted each year by the International Stockmen’s Education Foundation to discuss issues of international importance that affect the future of animal agriculture. This year’s program will feature make or break issues regarding “Providing Animal Protein to the World.”
“The ILC is unique in that it provides an environment where critical issues facing the beef industry are openly discussed among the global beef community. The future of the global beef industry is dependent on producers and industry leaders coming together and finding that common ground which is so important in moving our industry forward,” said Bo Reagan, Ph.D., chairman of the International Stockmen’s Educational Foundation.
The 2015 ILC will be held at the Houston Livestock Show and Rodeo, where the original Congress was first held in 1986. In 2009, the ILC was moved to the National Western Livestock Show in Denver where the ILC was well received, Reagan said.
“The Board of Directors for the ISEF is proud to re-establish our partnership with the Houston Livestock Show and Rodeo. Moving the ILC back to Houston provides a great opportunity to attract new international clientele to this great event,” Reagan said.
The first day of the ILC will feature a presentation by Dr. Bernard Vallat, Director General of World Organisation for Animal Health. Vallat will discuss a new global alliance for a safer, fairer and more sustainable livestock sector. Following Vallat, Kevin Ochsner, Agcellerate, will moderate a panel discussion on global production and consumption of animal protein. Panel participants will include Francois LeGall, World Bank; Jimmy Smith, International Livestock Research Institute; Bruce Feinberg, McDonald’s Corporation; and Hsin Huang, International Meat Secretariat.
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