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Carne Y Salud. The Real Environmental Impact Of Livestock Production. The European Production Model, The Most Demanding In The World, Asks Us To Comply. The Spanish Sector Meets

Carne y Salud. The real environmental impact of livestock production. The European production model, the most demanding in the world, asks us to comply. The Spanish sector meets

Environmental sustainability is a commitment in which the Spanish meat livestock sector has been working for years, a global challenge that matters to all of us and that in extraordinary moments such as those we live in reveals a truth that invites reflection. In recent weeks, characterized by the general confinement and drastic reduction of many of the day-to-day activities, pollution levels on the planet have fallen formidably.. 

 

 

The Spanish meat sector reaffirms its commitment to improving the environment, reducing greenhouse gases and the safety and quality of its productions, while continuing to work for a varied and balanced diet, within the framework of the Mediterranean Diet, which includes all the food groups in the guidelines for healthy consumption recommended by the scientific community.

 

After the publication of the report “Climate change and land” prepared by the Intergovernmental Group of Experts on Climate Change (IPCC), which includes the need to promote a diet with food of animal origin produced in a sustainable way and with low emissions, The Carne y Salut Platform recalls that the Spanish and European livestock-meat sector are an international benchmark for their work in the sustainability of their productions, improving processes, facilities and handling and making important innovations in waste management..

 

 

 

Novel production systems

With the use of new technologies, production systems and new techniques with a lower environmental impact are being developed, with the aim of a progressive reduction of greenhouse gas emissions. Examples of this commitment, among many others, are sectoral actions to reduce the carbon footprint of the beef sector by 15%, or the reduction of ammonia emissions by 47% and methane emissions by 54% in the pig sector. , together with savings of up to 30% in the use of water for every kilo of meat produced and the promotion of sustainable rabbit meat production.

 

The Spanish and European livestock-meat sector are an international benchmark for their work in the sustainability of their productions, improving processes, facilities and handling and making important innovations in waste management

 

In addition, the sector allows important ecosystems to be maintained that would not be viable without their livestock use, such as pastures in the case of Iberian pigs or traditional grazing of sheep and goats and suckler cows in pastures and mountain areas, which are linked to the promotion of biodiversity and the conservation of natural areas.

In short, the Spanish livestock sector applies the European Production Model, the most demanding in the world in terms of quality, traceability, animal health, food safety, livestock welfare and environmental and social sustainability.