Association Land creates life: helping to shape production conditions through consumption
Vienna (OTS) – Animal welfare is playing an increasingly important role for many consumers when purchasing animal products. However, this is only theoretical, as this development is much less apparent on supermarket shelves. For pigs, the organic and animal welfare proportions are currently around four and three percent respectively. This means that they have increased slowly in recent years, but still. Overall, however, the figures show that there is still a large gap between the desire for greater animal welfare and our actual purchasing behavior. Maria Fanningerfounder of the association Land creates lifesays:
“Do we want more animal welfare or not? As a society, it seems we need to be clearer about this issue. At the moment, if someone asks us about it, we would like to see better conditions for keeping farm animals. But in the supermarket we go for the cheapest meat and sausage. And in doing so, we promote exactly the type of behavior that we actually don’t want to have. The clear signal is coming from agriculture that we want to develop further in the direction of animal welfare, and retailers are also taking very clear steps here with brand programs and product range changes. But it doesn’t work without consumers who also use animal welfare products. If production is to be done differently, then consumption must also be done differently.”
Origin is also essential in gastronomy
However, consumption needs to be different not only in the supermarket, but also in the catering industry. After all, pork is not only consumed within one’s own four walls, but also often outside the home. And organic and animal welfare meat must also find buyers there so that this type of production can continue to exist in the long term.
Another topic is exports. A significant portion of the pork produced in Austria is exported. On the one hand, this is because certain cuts of pork are rarely used in Austrian cuisine, but are particularly valued in other countries. On the other hand, the price also plays a role. Pork is often produced more cheaply in other countries and therefore sometimes prevails over domestic products – especially in gastronomy and in processed products, where the origin of the meat remains hidden due to a lack of labeling requirements. Maria Fanninger says:
“We can all contribute to ensuring that our pig farming can develop as quickly as possible. We do this by consistently paying attention to the origin of meat and sausage – regardless of whether we buy ham in the supermarket or order a schnitzel in a restaurant. I see great potential here in mandatory labeling of origin and husbandry, right down to every single plate.”
Questions & Contact:
Carmen Brüggler, communication
Land creates life
8970 Schladming | 1010 Vienna
T: 01 89 06 458
presse@landschafftleben.at
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