Transformation of the meat production chain towards sustainability

Abstract

The global demand for meat is projected to rise significantly by 2050, necessitating a transformation in traditional meat production systems to address environmental, economic, and ethical concerns. Industrial livestock farming contributes to some extent to greenhouse gasses emissions, deforestation, biodiversity loss, and water pollution, highlighting the urgent need for sustainable practices. Concerns over animal welfare, food safety, public health, environmental health, and economic inequalities further emphasize the need for transformation of the meat chain. This paper briefly explores strategic solutions, such as sustainable farming practices, point-of-care food safety control methods, valorization of animal by-products, regulatory reforms, and consumer awareness initiatives. Addressing industry resistance through financial and technological support is also crucial for a successful transition. A multi-level approach integrating innovative technologies, policy support, and consumer engagement is essential to achieving transformation to resilient, sustainable, and ethically responsible meat production system.