The Meat Industry and Carbon Emission Reduction Challenges

The meat industry is at the center of debates on reducing carbon emissions, being responsible globally for approximately 14.5% of total greenhouse gas emissions, according to FAO. The European Union has introduced clear objectives through the European Green Deal and the Farm to Fork Strategy, which require lowering the carbon footprint at all stages of the food supply chain.

In Romania, the livestock sector contributes about 18% of total agricultural emissions, with Eurostat data showing increasing pressure for the adoption of green technologies. Technical solutions already being implemented include anaerobic digestion for biogas production, the use of feed additives to reduce methane emissions, and optimized manure management.

Studies by the European Commission indicate that such measures can cut emissions by 20–30% on cattle and pig farms. For processors, switching to renewable energy sources and modernizing equipment can lower energy consumption by up to 15%. Furthermore, funding opportunities through the EAFRD and green transition programs represent major levers of support for the meat industry.

The integration of these solutions is not only a legal obligation but also a competitiveness strategy on foreign markets, where sustainability criteria are becoming essential conditions for access.

(Photo: Freepik)