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European Poultry is Climate-Smart

European Poultry is Climate-Smart

The European poultry meat sector strives to build a healthier and more sustainable European food system. In particular, the European poultry sector is determined to best balance between the three pillars of sustainability: environmental, social, and economic, aiming at ensuring full access for Europeans to sustainable poultry meat.

For an environmentally friendly food production

Climate-smart agriculture (CSA) is an approach included in the EU’s initiatives such as Farm to Fork strategy, aimed at transforming agri-food systems to more environmentally friendly and climate-resilient practices. The CSA is committed to achieving internationally agreed goals such as the Sustainable Development Goals and the Paris Agreement . Its three primary goals are to increase agricultural output and incomes in a sustainable manner, adapt to and build resilience to climate change, and reduce greenhouse gas emissions.

 

Within the framework of Climate-Smart Agriculture and food productions, the European Poultry sector strives for a more sustainable sector, through the development of environmentally friendly production methods.

 

Through the Environmental sustainability pillar, the sector develops methods and strategies that contribute to reducing its environmental footprint and to make a more efficient use of resources.

Image by BVG Germany

The European poultry meat sector strives to build a healthier and more sustainable European food system. In particular, the European poultry sector is determined to best balance between the three pillars of sustainability: environmental, social, and economic, aiming at ensuring full access for Europeans to sustainable poultry meat.

For an environmentally friendly food production

Climate-smart agriculture (CSA) is an approach included in the EU’s initiatives such as Farm to Fork strategy, aimed at transforming agri-food systems to more environmentally friendly and climate-resilient practices. The CSA is committed to achieving internationally agreed goals such as the Sustainable Development Goals and the Paris Agreement . Its three primary goals are to increase agricultural output and incomes in a sustainable manner, adapt to and build resilience to climate change, and reduce greenhouse gas emissions.

Image by BVG Germany

Within the framework of Climate-Smart Agriculture and food productions, the European Poultry sector strives for a more sustainable sector, through the development of environmentally friendly production methods.

Through the Environmental sustainability pillar, the sector develops methods and strategies that contribute to reducing its environmental footprint and to make a more efficient use of resources.

The European poultry meat sector strives to build a healthier and more sustainable European food system. In particular, the European poultry sector is determined to best balance between the three pillars of sustainability: environmental, social, and economic, aiming at ensuring full access for Europeans to sustainable poultry meat.

For an environmentally friendly food production

Climate-smart agriculture (CSA) is an approach included in the EU’s initiatives such as Farm to Fork strategy, aimed at transforming agri-food systems to more environmentally friendly and climate-resilient practices. The CSA is committed to achieving internationally agreed goals such as the Sustainable Development Goals and the Paris Agreement . Its three primary goals are to increase agricultural output and incomes in a sustainable manner, adapt to and build resilience to climate change, and reduce greenhouse gas emissions.

 

Within the framework of Climate-Smart Agriculture and food productions, the European Poultry sector strives for a more sustainable sector, through the development of environmentally friendly production methods.

 

Through the Environmental sustainability pillar, the sector develops methods and strategies that contribute to reducing its environmental footprint and to make a more efficient use of resources.

Image by BVG Germany

Environmental Sustainability as a top priority

European farmers of the poultry sector are committed to preserving natural resources, reducing greenhouse gas emissions and providing safe, affordable and quality poultry meat to European citizens and consumers.

 

Through the following strategies, the sector ensures a climate-smart approach of its activities:

 

  • itigation and/or adaptation to climate change

In Europe we produce meat in a very climate-sensitive way. To improve the environmental and carbon footprint of the production of poultry meat, the sector has revolved its attention specifically on developing better use of natural sources, better breeding systems and feed utilisation. Such improvements have led to needing 0,5 kg less per animal, to a reduction in the land needed to produce feed (- 37%), the water usage needed by 1 L and, consequently, a reduction of the GHG emissions up to – 15%.

 

  • Innovation and investment into green technologies:

Reduction of use of fossil fuels is one of the main goals for the development of new and more modernised production methods, for farmers and all actors  of the poultry production chain.

The use of alternative techniques such as heat pumps or biomass to heat poultry houses, of additives to improve digestibility and reduce excretions in the environment, the installation of solar panels or windmills for green electricity or use the manure as green energy source by investing in biogas plants, has led to a growing reduction of the impact of the sector on the environment each year.

 

  • Reduction of the use of feed associated with deforestation:

By supporting initiatives like those present in national qualification schemes, the efforts of EU poultry producers are visible and focused on managing the risk of certified soy usage, securing a soy supply that helps limit the deforestation effect.

 

Using alternatives to soy encourages the employment of protein crops locally produced in Europe, as well as mitigates the risk associated with deforestation and shortens the feed supply chain.

 

  • Sustainable use of natural resources

A strict legislative framework applies to food producers in the EU, requesting the reduction of air, water and land emissions as a result of their activity. poultry farms and slaughterhouses exceeding the threshold of 40 thousand bird places, alongside processing plants with a production capacity greater than 50 T per day are subject to the scope of the Industrial Emission Directive, for which a “permit to operate” is conceded by national authorities. This permit (currently under revision ) is delivered under strict conditions, seeking the highest level of protection of the whole environment.

 

While operators are required to comply with this permit in their activities, a constant action to improve the impact of these activities on natural resources through the development of reduced consumption techniques and production methodologies is carried out by such operators.

 

In conclusion, environmental sustainability in the European poultry sector aims to guide the sector to the most efficient use of natural resources, through innovation and investment in greener technologies and taking actions like mitigation of climate change and fight against deforestation as its priority. A climate-smart approach of the European Poultry sector is essential to achieve the goals of sustainability of this campaign in environmental terms. European poultry is good for you and for the planet – make your smart choice! 

No antibiotics residues in poultry meat

Although antibiotics are used in case of necessity to guarantee the health of the animal, consumers can be sure that no residue of medicament will be found in poultry commercialized meat.

 

When the use of antibiotics to treat the sick bird is unavoidable, a period of time is ensured before slaughter to guarantee no trace of the medicament remains in the meat sale for consumption. This lack of residues is also checked in slaughterhouses, ensuring complete safety for consumers.

Remarkable progresses all over the EU

The EU poultry sector has been making remarkable progress in the reduction of the use of antibiotics following the European Commission’s One Health Action Plan Against Antimicrobial Resistanceaimed at mitigating antimicrobial resistance.

 

According to the European Surveillance of Veterinary Antimicrobial Consumption, overall annual sales of antimicrobials for food-producing animals in Europe shows a decline of antimicrobials in food-producing animals in Europe by more than 43% between 2011 and 2020.

 

More specifically, in the participating countries of this campaign, this decline shows that:

  •  In Germany, overall annual sales of antimicrobials declined by 60.4% between 2011 and 2020
  •  Between 2011 and 2020, sales of veterinary antimicrobial medicines decreased by 44% in France. The initiative by the major production sectors and veterinarians to decrease the sales of antimicrobial agents in food-producing animals has paid off.
  • In Spain, sales of polymyxins destined for food-producing animals decreased by 90.3% from 2017 to 2020 and by 97.5% from 2014 to 2020.

Promotion programme to inform about the Sustainable European Poultry Sector

SUST EU POULTRY is a two-year promotion campaign supported by the European Commission and launched by three national poultry associations (from Germany, France and Spain) and their European umbrella association (from Germany, France and Spain) with the main goal of raising awareness among European consumers and professionals about the sustainability of the poultry sector and a product of great quality.

 

You can also learn more about sustainability of the sector by downloading our press kit here.

Additional information

PRESS CONTACT

Ana María Martín

ATLAS MARKETING STUDIO

internacional@atlasmarketingstudio.com

CONTACT AVEC

Federica Chiarella

AVEC SECRETARIAT

fc@avec-poultry.eu

 

The content of the present advertising solely represents the opinion of the author and is the exclusive responsibility of the same.

The European Commission assumes no responsibility for the use that may be made of the information contained therein.

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Articles

Responsible use of antibiotics “as little as possible but as much as needed”

Responsible use of antibiotics "as little as possible but as much as needed"

Animal health and welfare standards in the European Union are among the highest in the world. This is ensured by strict EU regulations, but also by the sector’s own effort to continuously improve production conditions with regard to resource conservation and animal welfare.

Reduced use of antibiotics as part of the social pillar

Within the social pillar of sustainability, the European Poultry sector, works to deliver amongst the highest standard of quality in the world. This is a work of constant improvement of production methods that ensure taking care of animal welfare and health aspects.

 

One essential topic the sector complies with is to reduce the use of antibiotics with poultry species. Although antibiotics remain an essential tool for guaranteeing the welfare and health of farm animals, this does not mean their use should not be prudent and rational. This is why the EU poultry sector is fully committed to a responsible use of antibiotics which means to use “as little as possible but as much as necessary”.

 

This objective is included within the Farm to Fork Strategy, as part of the European Green Deal, aiming at reducing the sales of antimicrobials for farmed animals by 50% by 2030.

Image by Hedgehog94

Animal health and welfare standards in the European Union are among the highest in the world. This is ensured by strict EU regulations, but also by the sector’s own effort to continuously improve production conditions with regard to resource conservation and animal welfare.

Reduced use of antibiotics as part of the social pillar

Within the social pillar of sustainability, the European Poultry sector, works to deliver amongst the highest standard of quality in the world. This is a work of constant improvement of production methods that ensure taking care of animal welfare and health aspects.

 

One essential topic the sector complies with is to reduce the use of antibiotics with poultry species. Although antibiotics remain an essential tool for guaranteeing the welfare and health of farm animals, this does not mean their use should not be prudent and rational. This is why the EU poultry sector is fully committed to a responsible use of antibiotics which means to use “as little as possible but as much as necessary”.

 

This objective is included within the Farm to Fork Strategy, as part of the European Green Deal, aiming at reducing the sales of antimicrobials for farmed animals by 50% by 2030.

Image by Hedgehog94

The core reason for the use of antibiotics

Ensuring the health of animals is top priority for the European poultry sector. Poultry species are the heart and core of the whole sector, and while the use of antibiotics is limited to necessary cases, they are sometimes the only solution to guarantee the well being of the animal in order to fight certain infections.

 

Nevertheless, antibiotics in Europe are never used as a preventive method and only under veterinarian prescription. The objective of the sector is to establish other preventive measures to ensure the health of the animal, such as tracking of antimicrobial use and assessing bacteria’s antibiotic resistance, while promoting good practices, all of which contribute to improved animal health.

 

Such prevention methods are even being applied to breeding selection of species: healthier and more robusts specimens are factors playing an important role in the breeding process and selection, in order to avoid illness in the animal and reduce the cases of antibiotics use.

No antibiotics residues in poultry meat

Although antibiotics are used in case of necessity to guarantee the health of the animal, consumers can be sure that no residue of medicament will be found in poultry commercialized meat.

 

When the use of antibiotics to treat the sick bird is unavoidable, a period of time is ensured before slaughter to guarantee no trace of the medicament remains in the meat sale for consumption. This lack of residues is also checked in slaughterhouses, ensuring complete safety for consumers.

Remarkable progresses all over the EU

The EU poultry sector has been making remarkable progress in the reduction of the use of antibiotics following the European Commission’s One Health Action Plan Against Antimicrobial Resistanceaimed at mitigating antimicrobial resistance.

 

According to the European Surveillance of Veterinary Antimicrobial Consumption, overall annual sales of antimicrobials for food-producing animals in Europe shows a decline of antimicrobials in food-producing animals in Europe by more than 43% between 2011 and 2020.

 

More specifically, in the participating countries of this campaign, this decline shows that:

  •  In Germany, overall annual sales of antimicrobials declined by 60.4% between 2011 and 2020
  •  Between 2011 and 2020, sales of veterinary antimicrobial medicines decreased by 44% in France. The initiative by the major production sectors and veterinarians to decrease the sales of antimicrobial agents in food-producing animals has paid off.
  • In Spain, sales of polymyxins destined for food-producing animals decreased by 90.3% from 2017 to 2020 and by 97.5% from 2014 to 2020.

Promotion programme to inform about the Sustainable European Poultry Sector

SUST EU POULTRY is a two-year promotion campaign supported by the European Commission and launched by three national poultry associations (from Germany, France and Spain) and their European umbrella association (from Germany, France and Spain) with the main goal of raising awareness among European consumers and professionals about the sustainability of the poultry sector and a product of great quality.

 

You can also learn more about sustainability of the sector by downloading our press kit here.

Additional information

PRESS CONTACT

Ana María Martín

ATLAS MARKETING STUDIO

internacional@atlasmarketingstudio.com

CONTACT AVEC

Federica Chiarella

AVEC SECRETARIAT

fc@avec-poultry.eu

 

The content of the present advertising solely represents the opinion of the author and is the exclusive responsibility of the same.

The European Commission assumes no responsibility for the use that may be made of the information contained therein.

Categories
Articles

Looking for a natural source of high protein? European poultry’s got you!

Looking for a natural source of high protein? European poultry’s got you!

Nowadays, people are increasingly paying more and more attention to the type of food we eat in order to try to ensure that it is as natural and with the lowest possible degree of processing. That is why it is important to know the nutritional benefits of the foods in our shopping basket and why white meat is a highly recommended ingredient of a healthy and balanced diet, including the contribution of nutritional values as important as protein.

 

Among the nutritional benefits we ought to pay attention to is the adequate consumption of protein.

What are some of the benefits of adequate animal protein intake?

According to the European Commission, proteins are basic constituents in all living organisms that contain important source of nitrogen (16% according to FAO 2002) and of energy (4 kcl/g of protein). And why’s nitrogen important for your body and health one might wonder.
According to the World Health Organization , nitrogen is an essential component of amino acids that help build protein blocks. The measurement of nitrogen intake can help with protein metabolism.

According to various studies, in addition to maintaining adequate levels of muscle mass and providing energy, protein-rich meat contributes to:

  • A favourable effect on bones seems to be likely: studies reveal a positive association between the level of protein intake and bone mineral density.
  • In shorter-term studies, low-calorie, high-protein diets may result in greater weight loss (European Commission based on NNR 2012).
Almost all foods of animal or plant origin contain protein, although their protein content and amino acid composition differ widely. In the case of chicken meat, the average protein per 100 grams consumed is 20.2 grams, making it the meat with the highest protein content.

Picture by Bulut Tuncay

Nowadays, people are increasingly paying more and more attention to the type of food we eat in order to try to ensure that it is as natural and with the lowest possible degree of processing. That is why it is important to know the nutritional benefits of the foods in our shopping basket and why white meat is a highly recommended ingredient of a healthy and balanced diet, including the contribution of nutritional values as important as protein.

 

Among the nutritional benefits we ought to pay attention to is the adequate consumption of protein.

What are some of the benefits of adequate animal protein intake?

According to the European Commission, proteins are basic constituents in all living organisms that contain important source of nitrogen (16% according to FAO 2002) and of energy (4 kcl/g of protein). And why’s nitrogen important for your body and health one might wonder.
According to the World Health Organization , nitrogen is an essential component of amino acids that help build protein blocks. The measurement of nitrogen intake can help with protein metabolism.

According to various studies, in addition to maintaining adequate levels of muscle mass and providing energy, protein-rich meat contributes to:

  • A favourable effect on bones seems to be likely: studies reveal a positive association between the level of protein intake and bone mineral density.
  • In shorter-term studies, low-calorie, high-protein diets may result in greater weight loss (European Commission based on NNR 2012).
Almost all foods of animal or plant origin contain protein, although their protein content and amino acid composition differ widely. In the case of chicken meat, the average protein per 100 grams consumed is 20.2 grams, making it the meat with the highest protein content.

Picture by Bulut Tuncay

Average protein content in g/100 g and % of food energy from protein in animal-derived raw foods

Animal-derived foods

Protein content (g/100 g)

% energy from protein

Beef (average)16.948
Chicken20.244
Fish (weighted average)18.953
Eggs (without shell)12.638
Cheese (average)23.434
Pork (average)18.939
Milk (3.5% fat, boiled)3.119
Yogurt (plain, 2.5% fat)3.022

Source: Own elaboration based on KNOWLEDGE FOR POLICY (European Commission) data

How do I know how much protein I should ingest in a day?

In adults, the recommended daily amount of protein ranges from 0.80 to 0.83 g per kilogram of body weight, for both men and women with modest levels of physical activity (European Food Safety Authority). For example, a woman weighing 65 kilograms should include in her diet between 52 and 53.95 grams of protein, while a man weighing 80 kilograms between 64 and 66.4 grams.


The recommended amounts for children and pregnant or lactating women are higher, to allow for the deposition of body tissues and the secretion of milk.

Remember it is recommendable to mix protein intake from poultry meat with other sources such as legumes and combine it with vegetables.

 

Benefits of poultry meat beyond protein

In addition to providing a good dose of protein, European poultry meat has other benefits for our bodies. On the one hand, poultry meat supplies the body with important vitamins and minerals, with the B group vitamins such as B3 and B5, as well as being a natural source of zinc and phosphorus, which contributes to the maintenance of normal teeth. (France and Germany footnote)

In addition to providing a good dose of protein, European poultry meat has other benefits for our bodies. On the one hand, poultry meat supplies the body with important vitamins and minerals, with the B group vitamins such as B6 and B12, as well as being a natural source of magnesium and phosphorus, which contributes to the maintenance of normal teeth. (Spain footnote)

It is one of the goals of the sector to promote and raise awareness on the benefits of a nutritious diet and healthy habits of consumption. This is why we recommend and encourage taking care of what you eat and consult reliable sources of information on health habits, such as the national Food Based Dietary Guidelines.

On the other hand, beyond the benefits for our bodies, European poultry meat contributes to the three pillars of sustainability, which means lots of benefits for the environment, society and animals as well as for our economy. Here you can find more information on the sector’s contribution to each type of sustainability.

Benefits of poultry meat beyond protein

SUST EU POULTRY is a two-year promotion campaign supported by the European Commission and launched by three national poultry associations and their European umbrella association (from Germany, France and Spain) with the main goal of raising awareness among European consumers and professionals about the sustainability of the European poultry sector and a product of great quality.

 

You can also learn more about sustainability of the sector by downloading our press kit here.

 

Additional information

 

 

PRESS CONTACT

Ana María Martín

ATLAS MARKETING STUDIO

 

internacional@atlasmarketingstudio.com

CONTACT AVEC

Federica Chiarella

AVEC SECRETARIAT

 

fc@avec-poultry.eu

 

 

The content of the present advertising solely represents the opinion of the author and is the exclusive responsibility of the same.

The European Commission assumes no responsibility for the use that may be made of the information contained therein.

Categories
Articles

Why sustainability?

Why sustainability?

When we hear the word sustainability, we tend to imagine a green leaf or a windmill. However, sustainability is such a broad concept, it means much more than taking care of the environment. In fact, we say that something is sustainable when it contributes favourably (or neutrally) to our planet, our society and our economy.

 

Thus, why is the European poultry sector considered a sustainable sector? Because of the great efforts that European farmers and all actors along the production chain make every day to contribute to all three pillars of sustainability: environment, society, economy. Over the years, continuous research on innovation and technological improvements on-field, as well as compliance with the demanding European standards, have ensured that the European poultry sector is fully committed to becoming more and more sustainable.

 

Firstly, the industry tries to be as environmentally neutral as possible. This is based on the EU directive on industrial emissions, which contains strict rules to control the maximum level of environmental emissions in poultry meat production. These requirements apply to both farms and slaughterhouses. In addition, the EU poultry sector uses the latest scientific findings and state-of-the-art technology to continuously improve sustainability and environmental impact. Finally, compared to other foodstuffs, the carbon footprint and water consumption of poultry meat are low and EU poultry producers are working to further optimise the use of natural resources.

 

Secondly, the European poultry sector is respectful of people and animals. In terms of animal welfare,the sector follows quite strict regulations to ensure the health and welfare of the animals. This means that poultry farms count with innovative technologies such as monitoring the feed, temperature and weight conditions needed to ensure the health of the animals. On the other hand, it is a sector committed to food safety and food quality, offering consumers a safe, versatile, nutritious and delicious product which is a fundamental part of a balanced diet.

 

Finally, following on from the third pillar of sustainability, the economy, the European poultry sector fosters economic growth and strengthens local communities by creating more than 370,000 direct jobs in rural and semi-rural areas across Europe. Not only that, but more and more women have joined all kinds of jobs in the production chain, thus promoting equal gender opportunities in the world of work.

 

In this way, the European poultry sector is supporting the European Farm to Fork strategy, which aims to achieve a more sustainable, healthier and fairer food system.
Thus, both the European poultry sector and the Farm to Fork strategy seek to accelerate our transition to a healthier and more sustainable European food system that should:

 

 

Picture by BVG Germany

When we hear the word sustainability, we tend to imagine a green leaf or a windmill. However, sustainability is such a broad concept, it means much more than taking care of the environment. In fact, we say that something is sustainable when it contributes favourably (or neutrally) to our planet, our society and our economy.

Thus, why is the European poultry sector considered a sustainable sector? Because of the great efforts that European farmers and all actors along the production chain make every day to contribute to all three pillars of sustainability: environment, society, economy. Over the years, continuous research on innovation and technological improvements on-field, as well as compliance with the demanding European standards, have ensured that the European poultry sector is fully committed to becoming more and more sustainable.

Firstly, the industry tries to be as environmentally neutral as possible. This is based on the EU directive on industrial emissions, which contains strict rules to control the maximum level of environmental emissions in poultry meat production. These requirements apply to both farms and slaughterhouses. In addition, the EU poultry sector uses the latest scientific findings and state-of-the-art technology to continuously improve sustainability and environmental impact. Finally, compared to other foodstuffs, the carbon footprint and water consumption of poultry meat are low and EU poultry producers are working to further optimise the use of natural resources.

 

Picture by BVG Germany

Secondly, the European poultry sector is respectful of people and animals. In terms of animal welfare,the sector follows quite strict regulations to ensure the health and welfare of the animals. This means that poultry farms count with innovative technologies such as monitoring the feed, temperature and weight conditions needed to ensure the health of the animals. On the other hand, it is a sector committed to food safety and food quality, offering consumers a safe, versatile, nutritious and delicious product which is a fundamental part of a balanced diet.

 

Finally, following on from the third pillar of sustainability, the economy, the European poultry sector fosters economic growth and strengthens local communities by creating more than 370,000 direct jobs in rural and semi-rural areas across Europe. Not only that, but more and more women have joined all kinds of jobs in the production chain, thus promoting equal gender opportunities in the world of work.

 

In this way, the European poultry sector is supporting the European Farm to Fork strategy, which aims to achieve a more sustainable, healthier and fairer food system.
Thus, both the European poultry sector and the Farm to Fork strategy seek to accelerate our transition to a healthier and more sustainable European food system that should:

When we hear the word sustainability, we tend to imagine a green leaf or a windmill. However, sustainability is such a broad concept, it means much more than taking care of the environment. In fact, we say that something is sustainable when it contributes favourably (or neutrally) to our planet, our society and our economy.

 

Thus, why is the European poultry sector considered a sustainable sector? Because of the great efforts that European farmers and all actors along the production chain make every day to contribute to all three pillars of sustainability: environment, society, economy. Over the years, continuous research on innovation and technological improvements on-field, as well as compliance with the demanding European standards, have ensured that the European poultry sector is fully committed to becoming more and more sustainable.

 

Firstly, the industry tries to be as environmentally neutral as possible. This is based on the EU directive on industrial emissions, which contains strict rules to control the maximum level of environmental emissions in poultry meat production. These requirements apply to both farms and slaughterhouses. In addition, the EU poultry sector uses the latest scientific findings and state-of-the-art technology to continuously improve sustainability and environmental impact. Finally, compared to other foodstuffs, the carbon footprint and water consumption of poultry meat are low and EU poultry producers are working to further optimise the use of natural resources.

 

Secondly, the European poultry sector is respectful of people and animals. In terms of animal welfare,the sector follows quite strict regulations to ensure the health and welfare of the animals. This means that poultry farms count with innovative technologies such as monitoring the feed, temperature and weight conditions needed to ensure the health of the animals. On the other hand, it is a sector committed to food safety and food quality, offering consumers a safe, versatile, nutritious and delicious product which is a fundamental part of a balanced diet.

 

Finally, following on from the third pillar of sustainability, the economy, the European poultry sector fosters economic growth and strengthens local communities by creating more than 370,000 direct jobs in rural and semi-rural areas across Europe. Not only that, but more and more women have joined all kinds of jobs in the production chain, thus promoting equal gender opportunities in the world of work.

 

In this way, the European poultry sector is supporting the European Farm to Fork strategy, which aims to achieve a more sustainable, healthier and fairer food system.
Thus, both the European poultry sector and the Farm to Fork strategy seek to accelerate our transition to a healthier and more sustainable European food system that should:

 

 

Picture by BVG Germany

  • Have a neutral or positive environmental impact.
  • Help mitigate climate change and adapt to its effects.
  • Meeting quality standards while ensuring animal health and welfare.
  • Guarantee food security, nutrition and public health, ensuring that everyone has access to sufficient, safe, nutritious and sustainable food.
  • Preserve food affordability, while generating fairer economic returns, fostering the competitiveness of the EU supply sector and promoting fair trade.

So, “European Poultry: Sustainably good for you and the planet” is not only the motto of this promotional campaign, but a clear message to be spread in all your homes.
The European poultry meat sector is convinced that sustainability is key for our future food system. What does it mean to you?

 

We want it to mean a planet we care for, a society aware of the benefits of sustainable choices and a greener economy. This is what this programme and this campaign want to communicate and achieve, with everybody’s help and participation.

 

 

Promotion programme to inform about the Sustainable European Poultry Sector

SUST EU POULTRY is a two-year promotion campaign supported by the European Commission and launched by three national poultry associations and their European umbrella association (from Germany, France and Spain) with the main goal of raising awareness among European consumers and professionals about the sustainability of the European poultry sector and a product of great quality.

 

Find more information about the project here

You can also learn more about sustainability of the sector by downloading our press kit here. 

Additional information

PRESS CONTACT

Ana María Martín

ATLAS MARKETING STUDIO

internacional@atlasmarketingstudio.com

CONTACT AVEC

Federica Chiarella

AVEC SECRETARIAT

fc@avec-poultry.eu

The content of the present advertising solely represents the opinion of the author and is the exclusive responsibility of the same.

The European Commission assumes no responsibility for the use that may be made of the information contained therein.

Categories
Recipes

CREAMY TURKEY BITES

Creamy turkey bites

Sonia Peronaci
Prep Time 45 minutes
Servings 4 people

Ingredients
  

  • 800 g Turkey breast
  • 80 g Smoked bacon dices
  • 100 g Spring onion
  • 50 g Extra virgin olive oil
  • 250 g Cooking cream
  • 1 Spring of rosemary
  • 1 Spring of sage
  • Salt
  • Pepper

Instructions
 

  • In order to prepare the turkey bites with cream, first finely chop the spring onion. Let it wither on low heat together with the bacon and oil in a pan with a wide bottom.
    In the meantime, cut the turkey into cubes about 2-3 cm and once the spring onion has browned and the bacon is well browned, increase the heat. Add the rosemary and sage (you can chop them or leave them whole and remove them later), the turkey and fry everything for about 5-8 minutes, turning often to evenly cook. As soon as the meat is well cooked, lower the heat, add the cream and cook the turkey slowly for 10-15 minutes, whilst covering the pan with the lid.
    Remove the lid, let the sauce thicken, add salt and pepper to taste and serve the turkey bites hot: enjoy your meal!
Categories
Recipes

TURKEY ROLLS WITH CHEESE, BACON AND SAGE

Turkey rolls with cheese, bacon and sage

Sonia Peronaci
Prep Time 40 minutes
Servings 4 people

Ingredients
  

  • 100 g 4 Slices of turkey breast of 100 g each
  • 12 Slices of bacon
  • 8 Sage leaves + 1 sprig of sage
  • 160 g Sliced Edamer (or other sliced cheese)
  • 1 Garlic clove
  • 20 g Extra virgin olive oil
  • Salt

Instructions
 

  • To prepare the rolls, first take the turkey slices and beat them with a meat pounder between two sheets of baking paper: this method will help not to ruin the fibres in the meat. Obtain a thickness of about 3 mm. Now place the beaten slices on a flat surface, lay two slices of cheese on top (about 40g per slice) and two sage leaves and fold the edges to your right and left by 1 cm to keep the filling sealed. Roll up the stuffed slice to make a roll. Wrap each roll with 3 slices of bacon.
    Put a saucepan on the heat and heat the oil in the pan together with the sprig of sage and crushed garlic. Cook the rolls for about 10 minutes, turning them often to even out the cooking.
    Once they are well browned, put your rolls in the oven and finally cook them at 180° in static preheated mode for about 10 minutes. Once the necessary time has passed, remove them from the oven, place them on a serving plate and serve them hot: here are your rolls!
Categories
Recipes

TURKEY PIZZA

Turkey Pizza

Sonia Peronaci
Prep Time 49 minutes
Servings 6 people

Ingredients
  

For the meat mixture:

  • 500 g Turkey breast
  • 1 Medium egg
  • 30 g Grated Grana Padano cheese
  • 30 g Grated Pecorino cheese
  • 50 g Bread crumbs
  • Salt

For the seasoning:

  • 150 g Tomato sauce
  • 20 g Extra virgin olive oil
  • 100 g Mozzarella
  • Oregano
  • Salt

To garnish:

  • Extra virgin olive oil
  • Basil, a few leaves

Instructions
 

FOR THE SEASONING:

  • First prepare the seasoning for the Turkey Pizza. Chop the mozzarella into cubes and put it to drain in a sieve placed on top of a bowl to intercept the excess water.Then season the tomato sauce with oil, a pinch of salt and dry oregano.

FOR THE TURKEY MIXTURE:

  • Chop the bread crumbs fine without crust in a food processor equipped with blades (cutter) or do it with your fingers. Put the crumbs in a large bowl.
    Clean the turkey by removing excess fat and any cartilage, cut it into small pieces and chop it into the cutter. Operate the machine until a fine and homogeneous mixture is obtained, then remove it and place it in the bowl together with the crumbs. Add the cheese and the egg in the bowl and mix them together with the other ingredients; salt the mixture and divide it in half.
    If you want to obtain two perfect circles, to form the base of the turkey pizza you can use two rings (or two baking moulds with an open circle) with a diameter of 20 cm, otherwise do it by hand. Place the rings on a baking tray lined with baking paper (if you use the moulds, cover the bottom with baking paper) and place half of the dough in each one. Level it well leaving the edges higher, like in a regular pizza.
    Bake the two trays at 180° for about 10 minutes. After the indicated time, remove the two pizzas from the oven and season them by dividing half tomato and half mozzarella on each of them in equal parts and season them as if they were a real pizza. Bake them again for another 5/10 minutes always in a static oven at 180° until the mozzarella has melted well. Finally, remove the pizzas from the oven, season them with a drop of raw oil, a few basil leaves and serve them hot. They will go like hot cakes!
Categories
Recipes

BEER CHICKEN

Beer Chicken

Sonia Peronaci
Prep Time 1 hour 30 minutes
Servings 6 people

Ingredients
  

  • 2 kg free range chicken
  • 60 g Extra virgin olive oil
  • 30 g Butter
  • 250 g Red onions
  • 150 g Carrots
  • 5 Juniper berries
  • 2 Laurel leaves
  • 500 ml Light beer
  • Salt

Instructions
 

  • First of all, dedicate yourself to cleaning the chicken. Remove the remaining feathers, then pass it over an open flame and wash it under running water to remove all impurities. Next, cut it into pieces.
    In a large and tall saucepan, melt the butter together with the oil on high heat, add the bay leaf, the crushed juniper berries, the coarsely chopped onion and the carrots (cut into not to thin slices). Once the stew has browned, place the chicken inside the saucepan on the skin side, turn up the heat and brown well, forming a nice crust. Then turn the chicken on the side of the meat, brown it for a few more minutes and blend everything with the beer and salt.
    In the meantime, turn on the static oven at 180°. As soon as it reaches temperature, put the uncovered casserole in the oven to cook for about 40 minutes, moistening and turning the meat from time to time.
    Once ready, take the chicken out of the oven, add salt (if necessary) and serve it hot. If you prefer, once cooked, separate the chicken from the seasoning, remove the excess fat and lay it apart for a few minutes for it to thicken; you can blend the seasoning with an immersion blender and serve the sauce retrieved to cover the chicken
Categories
Recipes

GRILLED MARINATED CHICKEN WITH CHIMICHURRI SAUCE

Grilled marinated chicken with chimichurri sauce

Sonia Peronaci
Prep Time 3 hours 45 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients
  

  • 800 g Chicken breast
  • 1 Garlic clove
  • 40 g Extra virgin olive oil
  • 40 g Soy sauce
  • 7 g Paprika
  • 1 g Cumin powder
  • 2 g Ginger powder
  • 30 g Brown sugar
  • Salt

For the chimichurri sauce:

  • 200 g Extra virgin olive oil
  • 2 g Dry oregano
  • 100 g Parsley peeled
  • 2 Spring onions
  • 30 g Apple vinegar
  • 30 g Lime juice
  • 2 Chilli Peppers

Instructions
 

FOR THE CHICKEN:

  • First take the chicken breasts and divide them by removing the central cartilage and excess fat.
    Separately, in a bowl, add the ginger, cumin, brown sugar, paprika and chopped garlic; then sprinkle this preparation all over the chicken, massage it well, put it in a container and then add the oil, soy sauce, thus creating the marinade. Cover the chicken with transparent foil and hermetically seal the container with the cap; let the chicken marinate in the refrigerator for 3 hours.

FOR THE CHIMICHURRI SAUCE:

  • Remove the internal seeds from the chillies and put them together with the peeled parsley and dried oregano in a food processor with blades (a cutter). Then add the spring onions previously cleaned and cut into pieces, start the machine and add the oil mixed with the apple vinegar and lime juice until you create a fairly rustic sauce.As soon as the consistency is as desired, adjust it with salt and transfer it to the refrigerator in a container with a cap.

COOK AND COMPOSE:

  • After the marinating time, cook the chicken breasts on a hot grill plate until cooked (about 5 minutes per side depending on the thickness). Once ready, let them rest for a few minutes, cut them into slices, place them on a serving plate and serve them with the chimichurri sauce on the side: enjoy your meal!
Categories
Recipes

CHICKEN STEW WITH MUSHROOMS

Chicken stew with mushrooms

Sonia Peronaci
Prep Time 1 hour 10 minutes
Servings 4 people

Ingredients
  

  • 800 g Chicken breast
  • 50 g Flour
  • 30 g Extra virgin olive oil
  • 30 g Butter
  • 1 Garlic clove
  • 30 g Carrots
  • 30 g Celery
  • 500 g Champignon mushrooms
  • 150 g White wine
  • 400 g Vegetable broth
  • 1 Rosemary sprig
  • 1 Sage sprig
  • Salt
  • Pepper

Instructions
 

  • Remove the central cartilage from the chicken breast by dividing it in half and then cut cubes of about 2-3 cm from the meat. Keep it aside.
    Clean the mushrooms by removing the underside, rinse them quickly under running cold water, dry them and cut them into slices of about half a centimetre, following the shape of the mushroom.
    In a pan with a wide bottom, melt the butter with the oil over low heat, add the chopped aromatic herbs and crushed garlic. Cut the carrots and celery into very small cubes and put them together in a pan and brown them slowly for 10 minutes.
    In the meantime, flour the chicken cubes well and add them to the pan, raising the heat and browning for a few minutes, add the mushrooms and wait another 2-3 minutes stirring, then blend it with the white wine, let it evaporate and add the vegetable broth leaving everything cooking for about 15-20 minutes on a low heat until the sauce has set. Stir occasionally in the meantime. As soon as the stew is ready, add salt and pepper to taste and serve hot.

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No matter which European country the poultry meat comes from, consumers can always rely on food safety, environmental protection, and animal welfare. Being a major trading partner in the global poultry meat market, the EU has proved to be a role model by having some of the highest standards in the world.