Sustainability is becoming a central criterion for the meat industry, in the context of the European Green Deal and consumer demands. European regulations impose clear emission reductions and the responsible use of resources.

According to a European Commission report, the meat industry accounts for approximately 14% of total greenhouse gas emissions from the agri-food sector. In Romania, processors are required to implement energy efficiency plans and invest in waste reduction technologies.

At the same time, the 2024 Eurobarometer shows that 52% of consumers check labels for sustainability information, a percentage that has increased by 8 points compared to 2020.

Examples from Germany and the Netherlands show that companies adopting green strategies increased their sales by 20% over five years.

For Romania, the challenge lies in balancing additional costs with long-term competitive advantage. A market analyst recently stated: “It is no longer a question of whether the meat industry must become sustainable, but how quickly it can manage this transition.”

Thus, sustainability is shifting from being an obligation to becoming a strategic differentiator.

(Photo: Freepik)