The European Commission has published a communication outlining its strategic vision for the agriculture and food sector, to ensure sustainability, competitiveness, and resilience by 2040. This initiative is particularly pertinent for food and beverage manufacturers, as it addresses critical challenges and opportunities within the sector amid a rapidly evolving global landscape. Italy’s leading meat and cured meats associations—Assica (Italian Meat and Cured Meats Association), Isit (Italian Institute for Protected Cured Meats), and Ivsi (Italian Institute for the Promotion of Cured Meats)—have welcomed the European Commission’s latest policy guidelines on agriculture and food, calling them a long-overdue recognition of the livestock sector’s role.
For years, Italy’s meat industry groups and associations have warned against what they describe as a “persistent bias against animal-based products” and urged policymakers to move away from narratives that “undermine the sector”. They argue that food policy should be “rooted in solid scientific evidence, economically and socially viable, and focused on nourishing and respecting both consumers and producers rather than vilifying them.”
Lorenzo Beretta (pictured), president of Assica, said the new framework represented a “full rehabilitation” of the meat and charcuterie industry. “This is the kind of strategy and messaging we had hoped to see. A more inclusive, non-punitive, and non-discriminatory approach—particularly towards livestock farming—is a welcome shift that deserves recognition.”
Cristiano Ludovici, president of Isit, noted the growing pushback from the scientific community against policies that had previously cast doubt on the sustainability of animal-based products. “In the first half of the last legislative term, the livestock sector faced repeated challenges. Now, leading researchers and institutions have demonstrated—through rigorous studies and scientific assessments—that animal production and consumption can be sustainable for human health and the environment.”
Marella Levoni, president of Ivsi, pointed to the meat industry’s ongoing transformation. “In recent years, we have introduced training programs to help businesses adopt more sustainable and innovative models. We are now piloting a project to create a more environmentally responsible supply chain—further evidence of the sector’s commitment to change.”
Beretta, however, cautioned against efforts to impose restrictive dietary models that marginalize animal-based foods. “I hope this marks the end of commercial policies—disguised as nutritional guidelines—that attempt to enforce a ‘universal diet’ at the expense of our industry.”
