VERNON, Calif.- Coast Packing Company announced the North American Meat Institute (NAMI) elected Eric Gustafson, CEO of Coast Packing, to secretary of NAMI, as well as a three-year term on the board of directors and a one-year term on the executive committee. Gustafson co-founded NAMI’s family business taskforce and also serves on the board of directors and nominating committee for the Institute of Shortenings and Edible Oils (ISEO).

NAMI represents companies processing 95 percent of US red meat and 70 percent of US turkey, and their suppliers. With headquarters in Washington DC, elected leaders govern NAMI and direct its professional staff. NAMI elected leaders include five officers, the president and CEO, a board of directors and executive board. Representatives on both of these bodies include leaders in the supplier and packer/processor segments of the industry.

Gustafson manages Coast Packing’s strategic direction and vision, and the overall operations of the company. He’s the fourth generation in his family to operate the company and has held various marketing and sales posts, and served as vice president of operations before taking over as CEO. He’s been a member of Coast’s board of directors since 2009.  

“I’m honored and delighted to serve as NAMI Secretary, helping to further the organization’s work in areas ranging from legislation and regulation to increasing industry advocacy,” Gustafson said in a statement. “For members throughout the meat and poultry industry, NAMI is an indispensable source of actionable information.”

Coast Packing is also involved in the North American Meat Institute through the Ron Gustafson Scholarship, established by the NAMI Scholarship Foundation in honor of Coast President and Chairman Ron Gustafson. The Ron Gustafson Scholarship consists of a $5,000 award honoring Gustafson, the founding president of the Scholarship Foundation and a meat industry leader.  Annually, the NAMI Scholarship Foundation awards scholarships to eligible sophomores, juniors and seniors attending accredited four-year colleges or universities who are enrolled in an approved animal, meat or food science degree or culinary arts program.