La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Presentation and analysis of the lectures from the conference “Can meat have a place in sustainable food?”

This conference was held on the 14th of May, in the Pasteur Institute in Paris. Organized by the CIV (Information Center on Meat), the main topics addressed related to the emergence of the sustainable food concept throughout the French ruminant and meat commodity chains. It also focused on promoting multidisciplinary approaches. One important outcome was the prominence of the variety of possible approaches to meat and livestock sustainability. A second outcome was the identification of scientific criteria across different disciplines which would benefit from consolidation, particularly for the environment. The general conclusions of the lectures were the need to ground societal discussions on sound scientific arguments. For the concept of sustainable food, we need to take into account the unique nature of meat commodity chains.

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