Sustainable Framework of Meat Production
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 4374
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the new framework of the meat industry directed towards modern-day consumers. Sustainability in meat production should refer to the whole production chain, including the processes of quality control and management. However, changing the meat industry into an environmentally friendly and welfare-friendly enterprise requires the substantial modification of its policy and strategy, and for now, it is a step-by-step process. These modifications should cover ‘from farm to fork’ traceability, supported by product certification and labelling. Attitudes towards meat consumption are variable. Part of the public opinion favours small, family farms, because the big scale animal production is indicated as the greatest source of environmental damage, and is connected with insufficient level of welfare. On the other hand, there is a part of the community that has decided to significantly limit or even stop meat consumption. Maybe the right answer to these inconsistencies is to give consumers the ability to choose from a variety of products: 1. based mainly on animal-origin components, 2. based on animal and plant components or 3. based mainly on plant-origin components. There are questions needing answers: Are the consumers willing to pay more for sustainable meat? Are the units of the meat industry willing to transform the processing chain, quality control and management to become more sustainable?
This Special Issue will publish papers that address:
- All the challenges undertaken to implement sustainability to different phases of meat production
- Use of plant-based ingredients in the production of processed meat products
- Research on cultured meat
- Implementation of certification/ labelling system supporting traceability of sustainable meat
- Evaluation of consumers’ attitudes towards plant-based meat substitutes
Dr. Agnieszka Ludwiczak
Guest Editor
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Keywords
- meat industry
- meat production
- sustainable meat
- plant-based meat
- cultured meat
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