Italian meat is the most sustainable in the world!
The Italian meat supply chain is the best in the world
Once again, Italian meat is presented in a ranking that chooses to consider the environmental and health impact of the product on man and the environment. The top step is maintained firmly by the Bel Paese thanks to multiple factors that range from attention to animal welfare and translate into less environmental pollution and a reduced use of chemical additives/components such as unnecessary antibiotics. After all, the green economy is often a subject of controversy but, on every occasion, it finds many supporters who manage to guarantee and constantly increase Italian competitiveness.
Online butchers and meat eaters
The largest consumers of meat in the world are the Americans with 126 kg per capita per year, immediately after the Europeans with an average of 85 kg and as far as Italy is concerned we are at 76 kg. The data, however, are staggered as they fall into a classification that also combines the inedible parts of the cattle breeds. If we consider the pure meat consumed, Italy barely reaches 38 kg per capita which corresponds to something more than 100 grams per day divided into: 73 grams of red meat and 24 grams of white meat. The percentages are therefore rather low and struggle to reach the threshold of what is recommended by the WHO.
Italian meat and health
We need to make a note: Meat causes cancer and it's an urban legend - a very bad one. Excessive consumption of red meat is a contributing cause of a type of colorectal cancer out of the 156 types known to date. The excess becomes a contributory cause that contributes to the extent of 1%, therefore a negligible amount which, by necessity, must be specified, however becomes superfluous. The elements that make fresh Italian meat "evil" are linked to preservation methods, preparation and cooking. Excessive cooking unleashes malignant molecules which deposit in the body in excess, the same goes for poor preservation which does not take into account the expiry date and method of use.
Italian meat online is healthy
For a whole series of reasons that revolve around the green economy and the desire of small farms to produce healthy and genuine cuts of meat, the consumption of meat becomes essential and meets the opinion of several nutritional doctors. There are many diets whose primary source is the use of animal and vegetable proteins and a reduced - sometimes drastic - consumption of carbohydrates.
Once again it is important to remember that cuts of Italian beef, if made with care, represent a suitable product suitable for the diet. As far as carbohydrates are concerned, it is important to remember that the right measure always lies in balance, which is why completely depriving oneself of this or that food is, to begin with, a colossal mistake.
Fresh Italian meat and forecasts
The growing demand curve suggests that the population, especially the Italian one, is learning to consciously choose what to bring to the table. It seems that in the next decade meat consumption will increase, however it seems that, with current conditions, "fake meat" solutions compromise the real development and sustenance of the production chain.
What is fake meat?
Several studies are carrying out experiments with meat created in vitro that has nothing to do with the best Italian beef, the only point in common is the color which, created in the laboratory, can become the same. You need to pay the utmost attention and once again, learn to choose whether to rely on the experience of a breeder or whether to prefer a product created specifically for the customer's use and consumption.
Pollution of the livestock supply chain
The desire to create products in the laboratory is strengthened by the presumption of limiting pollution and gas emissions into the atmosphere. Traditional farms choose to rely on technology and use different solutions aimed at recovering various and possible waste so as to be able to reduce, as far as possible, the percentage of pollution. The breeds of Italian cows bred according to tradition once again demonstrate that the choice to rely on technology allows us to reduce the polluting impact and activate - improve in some situations - carbon neutrality, i.e. the reuse of gases and polluting elements in the supply chain agri-food. If we analyze the data as a whole, we can highlight how much a traditional farm manages to pollute less than a laboratory which, for the same product, produces "fake meat", in short, it is necessary to know and delve deeper.
Italian beef: "air" of renewal
Here science can walk side by side with traditional farming, proposing and instructing people towards conscious consumption aimed at reducing environmental impact. It seems that one of the solutions lies in the genetic improvement of human beings and animals which, thanks to a combination of different elements, becomes a perfect (re)starting point for greater respect for the environment.
Open-air grazing is a concrete example of how the restoration and "natural" use of the environment offers room for improvement in various aspects. We need attention and conscious choice, that's what every single individual can do. After all, the sea is created by an infinite number of drops. Let's try to be "the extra drop".
