The three strong points of Italian Meat

The Mediterranean Diet suggest to eat it two or three times per week. Here's why choosing the Italian one is safer, more sustainable and healthy
The three strong points of Italian Meat

SAFETY – A long series of safety inspections throughout the entire production chain, from farm to table, guarantee the quality and the absence of prohibited substances (e.g. hormones and antibiotics used as growth accelerators). In addition, farmers are strongly committed to the responsible use of veterinarian medicine, the application of which, only for therapeutic purposes, decreased by 29% from 2010 to 2013. The Italian health care system is one of the most structured in the world, and recognized in Europe as a point of excellence thanks to the roughly 4,500 veterinarian officers and the many spot checks serving as a quality warranty for consumers.

SUSTAINABILITY – The meat chain has undertaken policies and actions to improve the sustainability of tourism, for instance by reducing the impacts related to the use of water (less than the world average) and energy, producing from and using renewable sources. Solar energy, produced by exploiting the roofs of stables, is reused for heating purposes and for the production of electricity, while the efficient management of animal manure makes Italy one of the first producers of biogas in the world.

BALANCED DIET – Meat is an important source of high-quality protein and other essential nutrients and a moderate consumption (two to three times per week) must be part of a varied diet, such as the one inspired by the Mediterranean model which provides the consumption of all foods, without exclusions. Consuming lean cuts of meat avoiding direct cooking is the best way to eat meat, alternating with larger amounts of fruits and vegetables, just as suggested by the Mediterranean Diet.

Source: The Sustainable Meat Project

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