The sustainability of meat and cured meats in Italy

This article is a summary of a book published in 2019 and presenting the project for sustainable meats set up in Italy in 2012. It presents the point of view of the professional sector on the issue of meat production and consumption. Bringing together the main producers' associations, the project aims to draw attention to the commitments of the various operators in the sector in Italy, thus offering a point of view in the context of a constructive and transparent debate, free from preconceived ideas and guided by the wish for an objective scientific analysis.