FOR IMMEDIATE RELEASE 

August 5, 2026 

Editors Note: Photo(s) Attached Suggested Caption: Alyssa Chritz, Penn State Sports Nutrition Fellow 

PSU Nutrition Fellowship 

The Pennsylvania Pork Producers Council is excited to welcome Alyssa Chritz as the inaugural Penn State Sports Nutrition Fellow, a unique partnership between PA Pork and Penn State Athletics designed to advance sports nutrition education while highlighting pork as a high-quality source of protein for student-athletes. 

The fellowship offers a hands-on opportunity for an emerging nutrition professional to gain experience working alongside Penn State Sports Nutrition while collaborating with PA Pork on consumer outreach, recipe development, and nutrition education across the Commonwealth. 

Chritz joins the program with an impressive background in both sports nutrition and athletics. She recently completed a Master of Science in Clinical Nutrition at the University of Michigan, where she served as a Performance Nutrition Intern with Michigan Athletics. In that role, she supported fueling strategies for the men’s and women’s basketball programs, assisted with body composition and hydration testing, developed evidence-based nutrition education materials, and traveled with the men’s basketball team during its 2026 NCAA Tournament run to the Sweet 16 and Elite Eight. 

A former student-athlete at The College of Wooster, Chritz earned her bachelor’s degree in Biochemistry and Molecular Biology while competing on the women’s basketball team. Her experience as both an athlete and a nutrition professional gives her a valuable perspective on helping athletes optimize performance through sound nutrition practices. 

“We are thrilled to welcome Alyssa as the first Nutrition Fellow,” said Courtney Gray, Executive Director for the Pennsylvania Pork Producers Council. “Her experience in collegiate sports nutrition, combined with her passion for athlete performance and nutrition education, makes her an outstanding fit for this fellowship. We’re excited to work alongside Alyssa to educate athletes, registered dietitians, and consumers about the important role high-quality proteins, like pork, play in a balanced diet.” 

Throughout the fellowship, Chritz will work closely with Penn State Sports Nutrition while serving as a nutrition ambassador for PA Pork. Her responsibilities will include developing athlete-focused recipes and nutrition resources, creating monthly social media content, participating in cooking demonstrations, and representing Pennsylvania pork at registered dietitian conferences, educational events, and community programs. 

To learn more about the PA Pork Producers Council visit www.whypapork.com or follow along on social media @whypapork.  

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

FOR IMMEDIATE RELEASE 

June 9, 2026 

Editor’s Note: Photo Attached: PA Pork partners with School Food Rocks. 

PA School Food Professionals Explore Innovative Pork Applications  

School nutrition professionals from across Pennsylvania gathered at Mannheim Township High School on June 8th, for the School Food Rocks event, an interactive educational program designed to showcasehow pork can be incorporated into school meal programs in practical, nutritious, and appealing ways for their students. 

Hosted in partnership with National Pork Board and School Food Rocks, the event provided school food service professionals with hands-on learning opportunities focused on pork nutrition and recipe innovation. 

The day began with a panel discussion featuring professionals from across the swine industry who shared insights into modern pork production, animal care, sustainability, and the role pork plays in providing a safe, high-quality protein source for consumers. Attendees had the opportunity to engage directly with industry experts and ask questions about pork production. 

Following the panel, participants learned about the nutritional benefits of pork and how it can help schools meet meal program requirements while providing students with flavorful, protein-rich menu options. 

The remainder of the event was spent in the kitchen, where attendees worked alongside the School Food Rocks team to test recipes, explore preparation techniques, and experiment with a variety of pork cuts suitable for school foodservice operations. The hands-on experience allowed participants to gain practical skills and ideas they can take back to their own districts and cafeterias. 

Pennsylvania Pork Producers Council is committed to providing science-based resources and education about pork nutrition to consumers. Through partnerships like School Food Rocks, PA Pork helps connect nutrition professionals with practical information about pork’s nutritional value, versatility, and role in balanced meals. 

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market. 

FOR IMMEDIATE RELEASE 

February 27, 2026 

Editor’s Note: Photo Attached:  

PA Pork Tackles Hunger through the Sac Hunger Campaign 

The Pennsylvania Pork Producers Council continues to see the impact the Sack Hunger Campaign provides through its ongoing partnership with Penn State Nittany Lions football. Each sack recorded during the regular football season results in 50 pounds of pork being donated to food banks across the Commonwealth. 

During the 2025 season, Penn State recorded 28 sacks, resulting in 1,400 pounds of pork to help meet the needs of families. In support of the Sack Hunger Campaign, the PA Pork Producers Council Board of Directors also pledged an additional 2,200 pounds of pork through their Give a Ham initiative. This year, PA Pork is proud to provide a grand total of 3,600 pounds of nutritious pork to those in need.  

“This campaign continues to showcase the power of partnership and shared purpose,” said Courtney Gray, Executive Director of PA Pork. “Working alongside Penn State Football allows us to highlight pork’s role as a high-quality protein while making a meaningful difference for families facing food insecurity.” 

All donated ground pork will be distributed through the Central Pennsylvania Food Bank network, ensuring it reaches communities throughout central Pennsylvania. Pork provides essential nutrients, including protein, B-vitamins, and minerals, helping support balanced and healthy diets. Ground pork specifically meets the standards to be considered American Heart Healthy.  

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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market.