{"id":7708,"date":"2017-02-07T08:14:14","date_gmt":"2017-02-07T06:14:14","guid":{"rendered":"https:\/\/carnisostenibili.cvdemo.online\/en\/?p=7708"},"modified":"2017-02-06T16:15:00","modified_gmt":"2017-02-06T14:15:00","slug":"what-is-the-sustainable-meat-project","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/what-is-the-sustainable-meat-project\/","title":{"rendered":"What is the Sustainable Meat Project?"},"content":{"rendered":"
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Meat<\/strong> is a food of primary importance. It is however, for the last two decades, subjected to numerous attacks and criticisms<\/strong>. Among the main accusations are its environmental impact and the supposed health problems connected with it. The Sustainable Meat Project <\/strong>was born with the purpose to deepen and explain better to the public all these topics. So let\u2019s see what it is about.<\/p>\n

Various kinds of organisations and stakeholders participate to the debate on the production and consumption of meat<\/strong>, each characterised by different purposes: animal welfare organisations and\/or environmental groups, research centres, media. In this context, the point of view of meat producers in Italy<\/strong> has never been inserted. For this reason they have felt the necessity to join in the debate by providing information, details and objective data<\/strong> useful to correct opinions which are sometimes prejudiced if not completely incorrect.<\/p>\n

To achieve this scope, a group of operators in the livestock sector<\/strong> (companies and associations) was organised to support scientific studies that, in a logic of pre-competitive transparency<\/strong>, allowed to achieve the publication of a scientific study, \u201cThe sustainability of meat and cured meats in Italy<\/a>\u201d, as well as the launching of the Sustainable Meat Project<\/strong> and of the Web portals www.carnisostenibili.cvdemo.online and www.thesustainablemeat.com<\/p>\n

Born from the common purpose of the three main Italian meat industry associations, Assocarni, Assica and Unaitalia<\/strong>, the Sustainable Meat Project aims to cover all topics related to the world of meat: an unprecedented project in Italy<\/strong>, contributing with an instructing and informative approach to a balanced report on health, nutrition and sustainability.<\/p>\n

T<\/strong>he Sustainable Meat Project<\/strong> wants to identify the key issues, the state of knowledge and the latest trends in scientific and technical guidelines, showing that production and consumption of meat can be sustainable<\/strong>, both for health and for the environment. The aim is to represent a starting point for a constructive and transparent discussion, free from preconceptions<\/strong> and determined by the desire for scientific and objective analysis.<\/p>\n

The main focus of \u201cThe sustainability of meat and cured meats in Italy<\/strong>\u201d report is represented by the Environmental Hourglass<\/strong>, which graphically describes the environmental impact of food consumption per week. The study offers the opportunity of a wider reflection on the livestock production chain models in Italy, that generate a turnover of 30 billion Euro per year<\/strong>, compared with about 180 of the entire food sector and the 1,500 billion of Italian GDP.<\/p>\n

The study analyses in depth the strengths and progress at the base of the Italian meat production<\/strong> model<\/strong> – beef, pork and poultry – increasingly oriented towards issues of sustainability<\/strong> – primarily nutritional and environmental – through the application of modern technologies throughout the supply chain and the increased sensitivity of the operators<\/strong> in meeting the requirements of a more demanding consumer.<\/p>\n

Elaborated starting from the weekly consumption recommended by nutritional guidelines, multiplied by the average environmental impacts of the different food categories, the Environmental Hourglass<\/strong> is an expression of a broader approach to the vision of diet sustainability, which aims to assess the real environmental impact of the food<\/strong> that is consumed: if you follow proper dietary patterns, such as those typical of the Italian Mediterranean diet<\/strong>, the average weekly impact of meat is aligned with that of other foods, for which the unitary impacts are minor, but the quantities consumed significantly more.<\/p>\n

The Environmental Hourglass<\/strong> method, which presents a reinterpretation of the food pyramid<\/strong>, surpasses the assessment of the environmental impact in absolute terms (CO2 emissions per kg of meat compared to a kg produced of other ingredients) and encourages a new approach<\/strong> that focuses the attention on recommended amounts being part of a proper and balanced diet.<\/p>\n

In these first two years of operation, the Sustainable Meat Project<\/strong> has achieved excellent results in terms of visibility and communication, becoming a scientific reference point<\/strong> on issues related to the sustainability of meat production and consumption. In addition, the international academic community and the prestigious scientific environmental journal, the “Science of the Total Environment<\/strong>“, recognised the scientific validity<\/a> of the Environmental Hourglass approach<\/strong>.<\/p>\n<\/div>\n

The Sustainable Meat Project<\/p>\n","protected":false},"excerpt":{"rendered":"

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