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   Meat Institute Public Relations Programs Win PRSA Bronze Anvil And Award Of Commendation
by The North American Meat Institute
Posted: Wednesday, May 16, 2018 at 3:19PM EDT

Washington, DC —The North American Meat Institute has once again been honored with awards for the success of its public relations programs. The Meat Institute’s MyMeatUp app was awarded a Public Relations Society of America (PRSA) Bronze Anvil award, which recognize the “best of the best” in public relations tactics. The Meat Institute was the only trade association to win a 2018 award, given to a single winner in 32 different categories.

In addition to the Bronze Anvil award, the Meat Institute, National Hot Dog and Sausage Council and Beef Checkoff received an Award of Commendation for December’s Jacksonville Jaguars bologna promotion.Awards of Commendation were given to just 82 entries out of more than 500 and no more than three in any given category.

The PRSA honors are the second awards for each program in recent weeks. The Jaguars bologna promotion was previously awarded a Platinum Hermes Creative Award while the MyMeatUp app was given a Gold Hermes Creative Award  by the Association of Marketing and Communications Professionals for creative professionals involved in the concept, writing and design of traditional materials, marketing and communication programs, and emerging technologies

“The PRSA awards are more evidence of the success the Meat Institute team has shown in its communications efforts,” said Meat Institute President and CEO Barry Carpenter. “Our association has proven to be a true leader both within the industry and beyond, showing the kind of success that can be achieved through creative communications programs.”

For more than 45 years the Bronze Anvil Awards are the Bronze Anvil Awards have celebrated the “best of the best” in public relations tactics. They are awarded by the Public Relations Society of America, the nation’s largest professional organization serving the communications community. Judging is performed across the United States by teams of PRSA members and others with expertise in the specific categories.

Source: The North American Meat Institute 


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